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Indonesian Chicken in Peanut Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Indonesian Chicken in Peanut Sauce

Indonesian Chicken in Peanut Sauce
Photography by Matthew Kimura

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 655
pro 48 g
total fat 39 g
sat. fat 8 g
carb 34 g
fibre 9 g
chol 115 mg
sodium 1 mg
% RDI: -
calcium 10
iron 31
vit A 232
vit C 17
folate 51

Tender chicken in a nutty sauce is perfect with rice or rice noodles. For extra colour, you can brown the chicken in a little oil first.

Ingredients

  • 8 skinless chicken thighs
  • 5 carrots, thickly sliced
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1-1/4 cups water
  • 3/4 cup smooth peanut butter
  • 1/4 cup soy sauce
  • 1/2 tsp ginger
  • 1/4 tsp hot pepper flakes
  • 1 cup frozen peas
  • 1 tsp white wine vinegar
  • 2 green onions, sliced
  • 1/2 cup chopped unsalted peanuts

Preparation

Arrange chicken in Dutch oven; top with carrots, onions and garlic.

Whisk together water, peanut butter, soy sauce, ginger and hot pepper flakes; add to pan.

Cover and cook in 350°F (180°C) oven for about 1-1/2 hours or until juices run clear when chicken is pierced.

Stir in peas and vinegar; let stand, covered, for 5 minutes. Serve garnished with green onions and peanuts.

Additional information :

Slow-Cooker Simmer
Use 16- to 24-cup (4 to 6 L) slow cooker; cook all but peas and vinegar on Low for 4 to 6 hours, or cook on High for 2 hours. Add peas and vinegar; cook on Low for 10 minutes. Garnish as directed.

Source : © CanadianLiving.com

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