lemon or lime wedges and fresh flat leaf parsley to garnish
Instructions
1.Cut chicken breasts into thin strips. In a bowl
mix 15ml/1tbsp of the oil with the garlic, thyme
curry powder and lemon juice.
2. Add chicken to bowl and stir well to combine.
Cover and leave to marinate in the fridge for 1.5
to 2 hours.
3. Meanwhile, heat the remaining oil in a frying
pan, add the onion and fry for about 10 mins until
soft. Transfer to the slow cooker pot and turn to
high. Add the chopped tomatoes and chilli and stir
to combine.
4. Put the peanut butter in a bowl and blend in
the stock a little at a time. Pour the mixture
into the slow cooker pot, season and stir. Cover
and cook for 1 hour.
5. 30 minutes before end of cooking time take the
chicken out of the fridge to get to room
temperature.
6. Add the chicken and marinade to the slow cooker
pot. Stir, cover and cook for 1 hour.
7. Sprinkle rice over and stir to mix. Cover and
cook for a further 45 mins to an hour.
Serving
Suggestions
Serve garnished with chopped parsley and lemon or lime wedges.
Originally Submitted
11/11/2012
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