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| Serves: |
Makes 4-5 servings
|
Cooking Time:
|
60 minutes
|
This super flavourful dish contains high-quality U.S. peanuts and is rich in protein. A perfect main course for family or guests, this recipe will be a dinner favourite with just the right kick of zest!
Ingredients:
| 8 |
large chicken thighs, about 2 ¾ lb |
1.375 kg |
| ¾ tsp |
turmeric |
4 mL |
| ½ tsp |
ground coriander |
2 mL |
| ½ tsp |
salt |
2 mL |
| 1 inch |
gingerroot, scraped |
2.5 cm |
| 2 |
onions, peeled |
2 |
| 2 |
cloves garlic, peeled |
2 |
| ½ cup |
roasted peanuts |
125 mL |
| 2 tbsp |
minced fresh hot pepper (1 small seeded hot red or green pepper) |
25 mL |
| 1 tsp |
lime rind, grated |
5 mL |
| 1 tbsp |
peanut oil |
15 mL |
| 1 cup |
coconut milk |
250 mL |
| 2 cup |
lightly packed baby spinach leaves |
500 mL |
| 1 |
lime, cut into wedges |
1 |
Gremolata:
| ½ cup |
chopped roasted peanuts |
125 mL |
| 2 tbsp |
finely chopped coriander leaves |
25 mL |
| 1 tsp |
grated lime rind |
5 mL |
Directions:
Remove skin from thighs; trim off visible fat. Place in large bowl. In small bowl, combine turmeric, ground coriander and salt. Sprinkle over chicken; toss to coat thighs evenly. Refrigerate for 30 minutes.
Meanwhile, chop gingerroot, onions and garlic. Scoop into food processor with peanuts, hot pepper and lime rind; whirl to form a fairly smooth paste.
In large Dutch oven, heat oil over medium-low heat. Fry ginger paste, stirring often, until crumbly, about 15 minutes. Lower heat if necessary to prevent bottom of pan from browning.
For stove-top braising method:
Add chicken, turning to coat on all sides. Stir in coconut milk. Bring to boil, reduce heat to low and simmer, covered, until chicken is tender and juices run clear when pierced, about 30 minutes. Skim off any surface fat. To thicken sauce, if desired, uncover and simmer for 5 minutes. Stir in spinach; heat just long enough for the leaves to wilt, about 2 minutes.
For slow cooker method:
Scrape ginger paste into slow cooker. Add the chicken and coconut milk; stir to combine.
Cover and cook on low until chicken is tender and juices run clear when pierced, about 4 hours. Skim off any surface fat. Stir in spinach; heat just long enough for the leaves to wilt, about 2 minutes.
Gremolata:
Meanwhile, in bowl stir together peanuts, coriander leaves and lime rind. Sprinkle over chicken. Serve with rice.
To view a PDF version of this recipe, click
here.