January 24, 2015
8 hrs 20 mins
8 hrs 35 mins
500g chicken thigh
1 sliced red onion
400mls can coconut milk
1/2 squeezed lemon
1 TBS tamari
1 TBS Dried thyme
1 tsp Garlic powder
2 shallots chopped
1/2 cup peas
Tsp olive oil
1Add olive oil to slow cooker.
2Cut chicken thighs into 2/3cm chunks. Add to slow cooker.
3Slice red onion and add to slow cooker.
4Pour 400mls coconut milk in, add garlic powder, thyme and squeeze 1/2 lemon in.
5Pour in tamari and add salt.
6Cook on low for 8hrs.
7Slice 2 shallots (1cm) and add to slow cooker. Add 1/2 cup of peas and let it sit on warm (lid on) for 20 minutes (until peas just cooked).
9Serve with rice noodles or rice.
Submitted by Corinne Arthur
September 30, 2016
This was delicious and so easy to make. I substituted one brown onion for the red onion and green shallots. All the flavours were subtle and didn’t overpower each other.
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