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Slow-Cooker Cilantro-Chutney Chicken

7

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.

  • Prep:
  • Total Time:
  • Yield: Serves 4 to 6

Photography: Lennart Weibull

Source: Martha Stewart Living, October 2016

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

Reviews Add a comment

  • christincogley
    5 MAY, 2017
    This is delicious. I made half the recipe on the stove-top with chicken breasts. A super healthy dinner on the table in under half an hour. Winner, winner.
    Reply
  • gigionorcasgma
    25 SEP, 2016
    Please note that the chutney is missing in the directions to prepare the Slow-Cooker Chicken and Chutney recipe. While is does sound delicious, I'm wondering how much chutney to add at the end.
    Reply