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cherylcolman
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Season 5 chicken thighs and place, skin-side down, in a large non-stick frying pan or if you have a sizzle slow cooker like mine fry 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 any remaining chicken thighs.
Drain fat from the pan, reserving a little oil. Reduce heat to medium-low. Add the ginger/ garlic. Cook, stirring, for 1 minute. Stir in the peanut butter, coconut cream, ketjap 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 the red onion, mint and coriander and serve with rice. And a flourish of peanuts!