Slow-Cooker Cilantro-Chutney Chicken
Sauteing the onions adds sweetness and an extra layer of richness to this dish, and stirring the chutney in towards the end of cooking keeps the flavors bright and fresh.
- Total Time:
- Yield: Serves 4 to 6
Photography: Lennart Weibull
Source: Martha Stewart Living, October 2016
- 2 tablespoons extra-virgin olive oil
- 2 onions, cut into 1 1/2-inch pieces (4 cups)
- 2 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- Kosher salt and freshly ground pepper
- 1 tablespoon minced peeled fresh ginger (from a 1-inch piece)
- 5 cloves garlic, thinly sliced
- 1 jalapeno, sliced, plus more for serving
- 4 cups packed cilantro leaves and thin stems, plus more leaves for serving
- 1/2 cup roasted unsalted peanuts, plus more, chopped, for serving
- 2 teaspoons packed light-brown sugar
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- Steamed rice and yogurt, for serving
Heat a large skillet over medium-high. Add oil and onions; cook, stirring occasionally, until browned, about 8 minutes. Transfer to a 5-to-6-quart slow cooker. Season chicken with salt and pepper; stir into slow cooker with ginger, garlic, and jalapeno. Cover and cook on high 2 hours.
In a food processor, pulse cilantro, peanuts, brown sugar, and juice until finely chopped; add to slow cooker. Cover and cook 30 minutes. Season with salt and pepper. Serve over rice, with yogurt, jalapeno, cilantro, chopped peanuts, and lime wedges.