Peanut-coconut chicken from the slow cooker with ao Greensweet Erythritol

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What do you need:


800 grams of chicken fillet (diced)
150 ml Bon Coco organic coconut milk light (available from Appie)
100 grams 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 of tomato ketchup
20 grams of coconut grater
1 tablespoon of sambal badjak
1 dessert spoon Greensweet erythritol sugar
1 tablespoon of ginger syrup
1 tablespoon of soy sauce
1 tablespoon of flour
2 small maggiblokjes (the old-fashioned in the yellow-red packaging, crumbled)
pepper from the mill
160 grams (uncooked) brown rice (cooked according to the packaging)

 

This is how you make it:

Put everything ready, washed, cut and balanced.
Sprinkle the chicken breasts with salt, pepper and flour.
Put all the ingredients, except the spring onion, in the slow cooker. Mix together and put the slow cooker on low for 3 hours.
Take a look, it is too humid, remove half of the moisture and leave it on low for half an hour without lid on the pan.
Finish with half of the spring onions.
Boil the rice according to the instructions on the package. Tasty with stir-fried bok choy.
Enjoy your meal !

Source / photos: Sandra Kemna

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