Recipe(tried): Indonesian Chicken (oven or crock pot)

Hi y'all!

It's looking like spring here in my neck of the woods...and that means double duty for the crock pot and the garden work! So, dinner gets made in the morning, and my, the time does pass so quickly once I "dig in" to that garden prep!!

Here's what I made for dinner yesterday, although I did not add in the peas; rather, I washed and chopped some rather big chunks of celery that went in at the beginning for some "green". I have some peas "somewhere", but I must confess I did not hunt very diligently because I don't really care for peas! :-)

I made this in the slow cooker, doubled the meat (enuf for two meals for us) but kept the sauce amounts in the recipe the same. It made plenty of sauce as it cooked...I served it with basmati rice and two lovely sliced mangos, yum!!

Enjoy!

Indonesian Chicken in Peanut Sauce
Source: Canadian Living Magazine

8 skinless chicken thighs
5 carrots, thickly sliced
2 onions, chopped
2 cloves garlic, minced
1 1/4 cups (300 ml) water
3/4 cup (175 ml) smooth peanut butter
1/4 cup (50 ml) soy sauce
1/2 tsp (2 ml) ginger
1/4 tsp (1 ml) hot pepper flakes
1 cup (250 ml) frozen peas
1 tsp (5 ml) white wine vinegar
2 green onions, sliced
1/2 cup (125 ml) chopped unsalted peanuts

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 350F (180C) 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.

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.