Slow cooker chicken stew
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 8 whole chicken thighsskinned
- ground to make 1 tsp black peppercorns
- 4 tbsp vegetable oil
- a thumb-sized piece gingerskin on finely grated
- 1 large onionfinely chopped
- 1-2 tsp dried chilli fakesto taste
- 2 tbsp tomato purée
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp cumin seedstoasted and ground
- 400g tin plum tomatoes
- 200g (look for one with no added sugar) peanut butter
- 1 red chillifinely sliced
- 50g roasted salted peanutsroughly chopped
- a small bunch corianderroughly chopped
- to serve steamed rice
Nutrition: per serving
- kcal818
- fat62.6g
- saturates13.3g
- carbs16.4g
- sugars12g
- fibre7.8g
- protein43.5g
- salt0.9g
Method
step 1
Season the chicken with salt and the ground black pepper and heat the slow cooker to high or low, depending on desired cooking time.
step 2
Heat the oil in a frying pan over a medium heat, then fry the ginger, onion and chilli flakes for 10 minutes, until soft but not coloured. Add the chicken, tomato purée and spices, and cook for 5 minutes, mixing well to coat.
step 3
Add the tinned tomatoes and bring to the boil, then tip the contents of the pan into the slow cooker along with the peanut butter, 500ml of boiling water and a little seasoning. Mix well and cover. Cook for 3-4 hours on high or 6-8 hours on low, until the chicken is tender and the sauce has thickened.
step 4
To serve, scatter over the chilli, peanuts and coriander, and serve with steamed rice.
