Peanut-Coconut chicken from the slow cooker including Greensweet Erythritol
What do you need:
800 grams of chicken fillet (diced)
150 ml Bon Coco organic coconut milk light (available from Appie)
100 grams of Calvé peanut butter light
1 small red onion (coarsely chopped)
1 small onion (coarsely chopped)
3 cloves of garlic (in slices)
1 bunch of spring onions (in rings, half for the dish, the rest for the dish)
2 tablespoons tomato ketchup
20 grams of coconut grater
1 tablespoon sambal bath robe
1 dessert spoon of Greensweet erythritol
1 tablespoon ginger syrup
1 tablespoon soy sauce
1 tablespoon flour
2 small maggi blocks
pepper from the mill
160 grams (uncooked) brown rice (cooked according to the package)
This is how you make it:
Set everything ready, washed, cut and weighed.
Season the chicken fillets with salt and pepper and flour.
Put all ingredients, except the spring onion, in the slow cooker. Mix together and set the slow cooker to low for 3 hours.
Take a look, if it is too moist, remove half of the moisture and leave it on low for half an hour without a lid on the pan.
Finish with half the spring onions.
Cook the rice according to the instructions on the package. Delicious with stir-fried bok choy.
Enjoy your meal !
Source / photos: Sandra Kemna