Indonesian Chicken

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 3 lbs bone-in chicken breasts
• 2 onions, sliced
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 8 almonds, blanched and peeled
• 1 (14 ounce) can unsweetened coconut milk
• 1 stalk lemongrass, bruised and cut into 2 inch pieces (may sub 1 tbsp. lemon zest)
• 1 1/2 teaspoons soy sauce
• 1 teaspoon brown sugar
• 1 tablespoon hot chili sauce (i used sambal oelek)
• hot cooked rice (i like jasmine rice)

Recipe

• 1 brown chicken in oil in skillet over med/high heat.
• 2 place chicken in crockpot with lemongrass (or lemon zest).
• 3 drain all oil except 1 tbsp from pan.
• 4 over medium heat, cook onions until soft.
• 5 add ginger, garlic, almonds, coriander, and turmeric, cooking until spices are fragrant.
• 6 stir in coconut milk.
• 7 pour mixture in food processor or blender and process until smooth.
• 8 pour puree over chicken in the crockpot.
• 9 cover crockpot and cook on low for 6-8 hours or on high for 3-4 hours or until chicken is cooked through.
• 10 using a slotted spoon, gather lemongrass from crockpot, and discard.
• 11 stir together soy sauce, brown sugar, and sambal oelek in a small bowl and add to chicken.
• 12 serve chicken with steamed jasmine rice, if desired.