Ingredients
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1/4 cup vegetable oil
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1 onion, chopped
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4 garlic cloves, chopped
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3 tablespoons tomato paste
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2 tablespoons paprika
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3/4 teaspoon salt
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3/4 teaspoon pepper
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1/2 ground ginger
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1 cup coconut milk
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3 tablespoons smooth peanut butter
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16 chicken thighs
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1/4 cup fresh parsley or 1/4 cup cilantro
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2 tablespoons jalapeno peppers, minced
Instructions
- In a large skillet, heat half the oil over med high heat and saute onion and garlic, stirring occasionally, until softened (about 4 minutes).
- Stir in tomato paste, paprika, 2 tbsp water, ginger, and 1/2 tsp each of salt and pepper - cook, stirring, for about 1 minute.
- stir in coconut milk and peanut butter and then let cool slightly and transfer to food processor, puree until smooth (Make ahead - let cool to room temperature and refrigerate in an airtight container up to 48 hours).
- Sprinkle chicken with remaining salt and pepper. In a skillet, heat remaining oil over med high heat and brown chicken in batches, then transfer to slow cooker.
- Pour sauce over top , then cover and cook on low for 4-5 hours.
- Stir in jalapeno and cilantro / parsley and cook on high for 20 minutes until thickened.