Chicken cooked in this Thai-inspired sauce is a great favourite with both children and adults. This is a no-fuss dish that does not take hours of preparation but is special enough for company.
6–7 boneless, skinless chicken thighs (approximately 1 kg)
1 large red capsicum (220 g), deseeded and thinly sliced
2 medium carrots (300 g), peeled and finely diced
1 tbsp minced garlic
1 tbsp minced root ginger
4 tbsp standard flour
2 tsp paprika
2 tbsp soy sauce
1 tbsp fish sauce
¼ cup smooth peanut butter, warmed
¼ cup Thai sweet chilli sauce
1 cup chicken stock
2 cups spinach, finely chopped
salt and freshly ground black pepper
½ cup finely chopped roasted peanuts
Trim any excess fat from the chicken.
Place the capsicum, carrots, garlic and ginger in the slow cooker and stir.
Toss the chicken in the flour in a plastic bag. Place the chicken on the vegetables and sprinkle any remaining flour over the top.
In a medium-sized bowl, combine the paprika, soy sauce, fish sauce, peanut butter, sweet chilli sauce and chicken stock and stir well to mix. Gently pour this over the chicken pieces so that they are all coated with some of the mixture.
Cover with the lid and cook following the times and settings suggested.
Ten minutes before serving, stir in the spinach. Replace the lid and continue cooking for the final 10 minutes. Taste and season with salt and pepper if necessary.
Sprinkle with the roasted peanuts and serve over rice, couscous or alongside potatoes. Accompany with seasonal vegetables.