Sort ingredients
willa
QR Code
Listen
Pdf
Season 5 chicken thighs and place, skin-side down, in a large non-stick frying pan or if you have a sizzle slow cooker in the bowl and over a high heat. Cook for 5 minutes until golden. Turn over and cook for a further 3 minutes. Transfer to a slow cooker. Repeat with the remaining chicken thighs.
Drain fat from the pan, reserving 2 teaspoons. Reduce heat to medium-low. Add the ginger/ garlic. Cook, stirring, for 1 minute. Stir in the peanut butter, coconut cream, kecap manis and 125ml water. Pour mixture over the chicken.
Cover and cook on Low for 4 hours or until the chicken is tender. Sprinkle with red onion, mint and coriander and serve with rice.