I can’t remember where I copied this from but it was sitting in my clipped recipe filebox for ages. I wanted to use the crockpot today and this sounded good. It was a definite hit. Everyone liked it. As Peter (7) said, it’s a “keeper.”
- 1 whole chicken cut up into 8 pieces
- 1 onion, chopped
- 1 tsp garlic powder (or 1 – 2 whole cloves garlic)
- 2 tsp curry powder (I used Sate seasoning blend from Penzy’s)
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup chicken broth
- 1/2 cup tomato sauce
- 1/4 cup orange juice
- 1 bay leaf
- 1/2 red pepper, chopped
- 1/2 green pepper, chopped
- 1/2 cup peanut butter
- 2 tbsp lemon juice
- Place chicken in the crock pot.
- In a medium bowl, combine the onions, curry powder, oregano, salt, pepper, chicken broth and tomato sauce. Mix well.
- Add this to the crock pot.
- Toss in the bay leaf.
- Set crock pot to low for 6 hours.
- In a small bowl, mix the peanut butter and the lemon juice.
- Add this and the red and green peppers to the crock pot and cook another 20 minutes or so.
- Discard the bay leaf and serve over brown rice.
The recipe called for a hot pepper of some kind too. I didn’t have any but a jalapeno or serano pepper would be a very nice addition. No picture because there was none left to photograph!