A new slow-cooker recipe. Great for keeping the heat down in the kitchen in the summer. This came from the Reader's Digest:
The Nutcrocker (Peanut-Ginger Chicken in the Crock pot)
1 cup medium salsa; 1/3 cup peanut butter (I used crunchy); 1/4 cup orange juice; 2 tbsp soy sauce; 2 tbsp honey; 1 tsp ground ginger; 1 tsp curry powder; 2 chopped green onions; 12 boneless, skinless chicken thighs.
Mix all ingredients but chicken in the crock pot. Place chicken thighs over the sauce. Turn several times to cover both sides of chicken with sauce.
Cover and cook on low setting for 5 to 6 hours or high setting for 2-1/2 to 3 hours.
Serve over white basmati rice with green peas on the side.
Makes 6 servings (2 thighs per person)
Notes: Actually Kim and I ate 3 thighs each. The combination of ingredients sounds weird, but boy is this good!
She's after my ear again!
Marc, she'll never know there is any curry in there. It's a nice mellow sauce when cooked.
I'm doing another new recipe tonight called "Dilly Beloved". It is chicken breasts with maple, mustard, lemon and dill. If is meets my liking, I'll post it tomorrow.
To me it's a winner!
Dilly Beloved (Baked chicken breast with maple, mustard, lemon and dill.)
1/4 cup maple syrup (not the imitation kind), 3 tbsp grainy Dijon mustard, 2 tbsp lemon juice, 1 tbsp olive oil, 1 tbsp balsamic vinegar (no substitute here please), 2tsp minced garlic, 1/4 tsp salt and pepper, 4 large boneless, skinless chicken breasts or 8 boneless skinless thighs.
Whisk together all marinade ingredients in a small bowl. Arrange the chicken in a lightly Pamed glass or ceramic baking dish just large enough to hold the chicken in one layer. Pour marinade over the chicken and turn the pieces to coat all sides. Cover with plastic wrap and refrigerate for at least an hour or up to one day.
Preheat oven to 350F. Remove plastic wrap and put casserole dish in middle rack in oven. Bake, uncovered, for about 35 minutes.
Spoon sauce over chicken and serve. Makes 4 servings.
Note: The sauce will be quite liquid. You can thicken it if you desire or serve it like it is. We had it with steamed broccoli and potato salad. The different flavors melded together, but do not put too much dill in it. The sauce has a sweet flavor due to the real maple syrup, but is not sickeningly sweet. We had a Savion Blanc with it. A dry red would work too.
