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SURINAMESE CHICKEN THIGHS IN THE SLOW COOKER

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Cook: 4½ hours

SURINAMESE CHICKEN THIGHS IN THE SLOW COOKER

  • 1 kg chicken thighs, cut into pieces
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 madame Jeanette pepper (lemon habanero, a chili)
  • 8 cherry tomatoes
  • 1 bay leaf
  • 1 teaspoon sambal
  • 2 tablespoons sweet soy sauce
  • 3 cm ginger root
  • 1 chicken stock cube
  • 1 teaspoon ground galangal powder
  • 1 tablespoon Chinese 5 spice powder

Peel the onion and garlic cloves and chop finely.
Peel the ginger root and grate or finely chop it.
Mix the onion, garlic and ginger together with the soy sauce, Chinese five-spice powder, galangal and sambal.
Mix this with the chicken thighs, cover and marinate the chicken for at least  four hours, or overnight is also possible.
Cut the madame Jeanette pepper in half and remove the seeds if necessary.
Cut the tomatoes into quarters.
Place the marinated chicken, pepper, tomatoes, bay leaf, stock cube and a small dash of water in the slow cooker.
Set the slow cooker to low and let it cook  for 4½ hours.

Recipe and photo: Annet Geelhoed

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