Recipe by Truffles
I modified a stove top version found in "The All New Good Housekeeping Cookbook". This is a real comfort food staple in our house and a great smell to come home too. I serve it over basmatti rice with some Nann bread from the market.
Top Review by doctorlyon
I modified the crockpot version back to stovetop! Added some extras like soy sauce, fish sauce, fresh cilantro and dry roasted peanuts on top. I also used brown sugar rather than white. And rather than using olive oil to saute the chicken, onion and garlic in, I used aromatic coconut oil and then a couple tablespoons of coconut milk for thickener. There's nothing quite like the Thai combination of peanut, coconut and cilantro!
- 1 -1 1⁄2 lb boneless skinless chicken thighs or 1 -1 1⁄2 lb boneless skinless chicken breast, cut into pieces
- 1 (28 ounce) can diced tomatoes with juice
- 1 cup chicken stock
- 1⁄4 cup peanut butter (I like all natural chunky)
- 1⁄3 cup diced onion
- 1 garlic clove (minced)
- 1 teaspoon cumin
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon crushed red pepper flakes (or more if desired!)
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 teaspoons white sugar (optional, but recommended if using natural peanut butter)
Directions See How It's Made
- Put all ingredients except the chicken into a slow cooker. Stir to combine.
- Add the chicken. Cook on low until liquid has thickened and chicken is cooked (approximately 5 hours depending upon size of chicken pieces - I always use a meat thermometer to be sure).