SLOW-COOKER CILANTRO-CHUTNEY CHICKEN
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 3h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- 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.
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- Combine mint, cilantro, jalapeño, 1/4 cup water, lime juice, 1 teaspoon salt, and cumin in a blender; process until smooth. Place half of chutney in an airtight container, and chill until ready to serve.
- Whisk the remaining half of the chutney in a large bowl with the yogurt and oil. Pat the chicken pieces dry with paper towels. Using a knife, score each piece of chicken several times, about 3/4 inch deep. Sprinkle with remaining 2 teaspoons salt. Transfer the chicken to the bowl, and turn to coat evenly with yogurt mixture. Cover with a lid, and chill 2 hours.
- Preheat the oven to 350°Fwith rack 8 inches from heat. Place a wire rack inside a rimmed baking sheet. Place the marinated chicken pieces, skin side up, on the rack, wiping off excess marinade. Roast in preheated oven until internal temperature of breast registers 160°F, about 1 hour 10 minutes.Increase heat to broil (do not remove chicken), and broil until skin is crispy, 4 to 5 minutes. Remove chicken from oven, and let rest 10 minutes. Serve with reserved chutney.
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