Slow-Cooker Cilantro-Chutney Chicken

Name: Slow-Cooker Cilantro-Chutney Chicken
Prep time: 30 min
Total time: 3 min
Ingredients: 2 tablespoons extra-virgin olive oil; 2 onions, cut into 1 1/2-inch pieces (4 cups); 2 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-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; 1/2 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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Prep Time: 30 minutes

Total: 3 hours

Servings: 5

Cost: $8.64 /serving

Author : Martha Stewart

Instructions

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Step 1

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.

Step 2

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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