SATAY LEMONGRASS CHICKEN

prep + cook time 4 hours serves 4

1 tbsp canola oil

1 stalk lemongrass, chopped finely

1 small onion (80g), chopped coarsely

5cm piece ginger, grated finely

3 cloves garlic

1 fresh small red chilli, seeded, chopped

4 kaffir lime leaves

2 tbsp finely grated palm sugar

2 tbsp tamarind puree

1 cup (280g) natural crunchy dark roast peanut butter

2 tbsp soy sauce

8 chicken thigh cutlets (1.6kg), skin removed

½ cup (125ml) chicken stock

1 tbsp lime juice extra sliced chilli and coriander leaves, to serve serving idea Serve with lime wedges and steamed jasmine rice. keep Suitable to freeze at the end of step 3.

1 Process oil, lemongrass, onion, ginger, garlic, chilli and 2 lime leaves in a small food processor until as smooth as possible. Transfer to a bowl. Add palm sugar, tamarind, peanut butter and soy sauce; mix to a paste.

2 Place chicken in a single layer in base of a greased 7-litre (28-cup) slow cooker. Spread chicken with the peanut paste. Add stock and remaining lime leaves.

3 Cook, covered, on low for 3½ hours or until chicken is tender.

4 Preheat oven grill. Transfer the chicken to a greased foil-covered oven tray. Place under grill for 3 minutes or until starting to brown. Stir lime juice into sauce in cooker and season to taste. Discard lime leaves. Serve chicken topped with sauce, extra sliced chilli and coriander leaves.