SLOW COOKER CHICKEN WITH VEGETABLES AND GINGER by allergy cooking my way

SLOW COOKER CHICKEN WITH VEGETABLES AND GINGER

Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

Perfect dinner to prepare before work and come home to, especially on those chilly nights.

Serves: 6

Prep time: 30 mins

Cooking time: Slow cooker Low: 5 hours

Ingredients

  • SPICES
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 3 tsp ground tumeric
  • ½ tsp chilli flakes
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 4-5 cloves garlic
  • 5cm piece ginger, peeled
  • 6 spring onions (or 1 red onion)
  • ¼ cup coconut oil
  • 6 chicken thighs (breasts tend to be too dry) cut to bite size pieces
  • 2 x 400mls cans coconut cream
  • 3 tbsp potato starch
  • 2 cups mixed vegetables (capsicum, snow peas, green beans, broccoli, celery, zucchini)
  • Chopped coriander to garnish

Method

  • In a small bowl, combine all the spices together and mix well. Set aside.
  • In blender, combine garlic, ginger and onion and mix into a paste.
  • In heavy base pot, heat coconut oil on medium, add paste and fry stirring for 3 minutes.
  • Add spices and stirring, fry another 3 minutes.
  • Add chicken pieces, turning and mixing to coat with spices, and cook 5-8 minutes.
  • Add coconut cream and vegetables and stir well.
  • Pour all into slow cooker and cook on Low for 5-6 hours, until vegetables and chicken cooked.
  • To the cup of coconut cream, add potato flour and stir well.
  • Pour into chicken mixture and bring to the boil again.
  • Spoon into serving dishes, and garnish with chopped coriander.
  • Serve with cauliflower rice or creamy mashed cauliflower.

Notes


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