Chicken Peanut Satay w/ cauliflower w/rice

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Ingredients

  • 2 pounds boneless skinless chicken thighs trimmed
  • 14 oz can coconut milk
  • 1/2 cup creamy peanut butter
  • 3 tbsp lime juice
  • 1 tbsp ginger (i cheated and used the squeeze stuff)
  • 2 tbsp soy sauce
  • 3 tbsp honey
  • 1 tbsp toasted sesame oil
  • 2 tsp minced garlic (again i used squeeze stuff)
  • 2 tsp curry powder yellow
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1/2 tsp red pepper flakes

Instructions

In a medium bowl combine coconut milk, peanut butter, lime juice, ginger, tamari, honey, sesame oil, garlic, curry powder, cumin, garam masala and red pepper flakes. Whisk all together until smooth. Add chicken.

From thawed or freshly made, transfer chicken and sauce into slow cooker. Cook on high for 4 hours or low 6 hours

Notes: 

I Really liked the flavor of the Satay.  Will totally make it again.  Will also use the peanut marinade before freezing chicken breast going forward.  I’d like to try to grill it.

Leah - the cauliflower was really good with this. I could see using bell peppers and/or carrots in it too.

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