Hey East Coasters! How bout this weather, huh?!?
I don’t know about you, but as much as I love snow and as excited as I was to have some a-way down here in Dixie—I’m kind of over the icy unplowed roads and being stuck in the house.
We decided to venture out to the grocery store the other day because otherwise we were going to have to start dipping into the cat and dog food supplies. Ew.
Thanks to having a heat pump our house is dang chilly, and even with the fireplace going gang-busters, I’ve still found myself craving creamy, hearty, heavy, stick to your ribs foods.(Side note, this feeling is how I managed to gain 40 pounds when I lived in Bavaria) But one can only eat so much eggplant lasagna and onion dip. Sooooo, I decided to come up with a more ‘exotic’ meal. One that had a little heat, a lot of creamy, and whole bunch of flavor.
I think I nailed it with this dish. What’s not to love? Coconut milk? Check! Peanut Butter? Check! Cayenne? Check! Ginger and Garlic? Double Check!!! And some salty, savory umami laden Fish Sauce and Tamari? Checkaroni!
This takes less than 30 minutes to prep, and then let the Crockpot do the rest. Go build a snow fort, shovel the driveway, have a snowball fight….and when you’re tired and cold and ready to refuel, this will be there to give you a big warm delicious culinary hug.
Bomb Cyclone Peanut Chicken
2 cans (14 oz) Full Fat coconut milk
1 Cup Natural Peanut Butter (no added sugars/oils/extra crap)
5 cloves garlic, minced
2 good size shallots, minced
2 thumb sized pieces of fresh ginger, peeled and minced, OR a good size pinch of ground Ginger
a pinch of cayenne (or more if you like spicy spicy)
1/4 Cup Tamari
2-3 good splashes of Fish Sauce (I like Red Boat)
2 TBSP Rice Wine Vinegar
Juice of 1 Lime
1 cut up Chicken or roughly the equivalent amount of whatever pieces of chicken you like. I used 4 bone in, skin on Thighs plus a boneless, skinless breast for the ‘white meat only’ eater.
Combine all the ingredients except the chicken, in a 6 quart crockpot. Stir/whisk to combine and turn the crock pot on low.
In a large skillet over medium heat, brown the chicken, working in batches if needed.
Place the browned chicken pieces in the crockpot and snuggle them down into the sauce, which should smell amazing even this early on.
Cover and cook on low for 4-6 hours, or if you have lousy time management skills like me, cook on high for 1 hour and then switch to low for another 2 hours or so. This gets better and better the longer it cooks so don’t worry. The meat will be falling off the bones and melt in your mouth.
We served this with roasted broccoli, red bell peppers and mushrooms. It would also be great with rice, or noodles (duh) or over cauliflower-rice.
As always, if you make this--let me know! I love hearing from you!