Slow-Cooker Cilantro-Chutney Chicken

Name: Slow-Cooker Cilantro-Chutney Chicken
Prep time: 30 min
Total time: 180 min
Ingredients: 2 tablespoons extra-virgin olive oil; 2 onions, cut into 1 ½-inch pieces (4 cups); 2.5 pounds boneless, skinless chicken thighs, cut into 1 ½-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; 0.5 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

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By

Martha Stewart Editors

Updated on March 20, 2020

Prep Time:

30 mins

Total Time:

3 hrs

Yield:

4 to 6 Serves

Sauteing the onions adds sweetness and an extra layer of richness to this chicken dish, and stirring in the chutney towards the end of cooking keeps the flavors bright and fresh.

Ingredients

2 tablespoons extra-virgin olive oil
2 onions, cut into 1 ½-inch pieces (4 cups)
2 ½ pounds boneless, skinless chicken thighs, cut into 1 ½-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
½ 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

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.