If you have the time, let the chicken marinate for 2 hours in the refrigerator before cooking to allow the flavors to more fully permeate the meat.
Serves 6
Prep: 30 minutes
Slow Cook: 4½ hours (low) or 2¼ hours (high)
Total: 5 hours
3 tablespoons Whole30-compliant red curry paste
4 tablespoons light sesame oil
1 tablespoon grated fresh ginger
1 teaspoon grated lemon zest
12 small bone-in chicken thighs, skin removed (see Tip, page 169)
6 medium carrots, peeled and cut into 1½-inch pieces
1 small red onion, cut into thin wedges
⅔ cup Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
2 packages (10.7 ounces each) zucchini noodles or 3 medium zucchini, spiralized, long noodles snipped if desired
1 tablespoon sesame seeds, toasted (see Tip)
⅓ cup chopped fresh cilantro
¼ cup slivered almonds, toasted (see Tip)
Lemon wedges
In a small bowl, combine the curry paste, 2 tablespoons of the sesame oil, the ginger, and lemon zest. Place half the chicken in a large bowl. Spoon half the curry mixture on the chicken and rub all over. Repeat with remaining chicken and curry mixture. (If desired, cover and marinate the chicken in the refrigerator for up to 2 hours.)
Transfer the chicken to a 6-quart slow cooker. Top with the carrots and onion. Pour the broth over all. Cover and cook on low for 4½ to 5 hours or on high for 2¼ to 2½ hours.
Meanwhile, in a large skillet, cook the zucchini noodles in the remaining 2 tablespoons sesame oil over medium heat, stirring frequently, until the noodles are crisp, 3 to 4 minutes. Remove from the heat. Stir in 2 teaspoons of the sesame seeds.
In a small bowl, combine the cilantro, almonds, and remaining 1 teaspoon sesame seeds. Serve the chicken and vegetables over the zucchini noodles; spoon some of the cooking juices on top. Sprinkle with the cilantro-almond-sesame mixture and serve with lemon wedges.
Tip To toast seeds or nuts, heat in a skillet over medium heat, stirring, until fragrant and lightly browned, about 2 minutes.
Instant Pot Variation Follow the directions in the first two steps using a 6-quart Instant Pot. Lock the lid in place. Select Manual and cook at high pressure for 25 minutes. Use natural release for 5 minutes, then quick release. Follow the remaining directions.