Farmersgirl Kitchen

Monday, 2 February 2015

Butternut Chicken Thai-Style and the Slow Cooked Challenge - February 2015

This recipe was inspired by Lucy's (Baking Queen 74) recipe for Malaysian Style Veggie Curry with Lime, from the January Slow Cooked Challenge, you can find it in the January round up. The other influence was the large box which arrived from Knorr on Saturday morning. A box packed with vegetables, some tins and dry goods and the full range of Knorr Flavour Pots The Slow Cooked Butternut Chicken Thai-Style was delicious with the flavours from the Knorr Flavour Pots, shining through and still fresh after long slow cooking.

Knorr Flavour Pots have just collected first prize in the Sauce and Seasoning category for this year’s Product of the Year awards. Knorr Flavour Pots allow you to easily infuse your cooking with the flavour of fresh herbs and spices but with the handy convenience of dried. The range features nine different tantalising flavours, including Mixed Herbs, Three Peppercorn, Curry, Garlic, Mixed Chillies, Garden Herbs, Ginger & Lemongrass, Paprika, and Mexican.

This is part of a series of posts using Knorr Flavour Pots and celebrating them winning first prize in the Sauce and Seasoning category for this year’s Product of the Year awards. It's also one of three dishes I made from one chicken.

Slow Cooked Butternut Chicken Thai-Style

Serves 6

Two chicken thighs, two chicken drumsticks, two chicken wings

1 medium butternut squash, cut into chunks

1 large onion, finely chopped

1 tin coconut milk

1 Knorr Chicken Stock cube

200ml boiling water

1 Knorr Flavour Pot Lemongrass and Ginger

1 Knorr Flavour Pot Garlic

1 tbsp Tamarind (Imli) Sauce

1 small can sweetcorn

1 small head of broccoli

Chilli sprinkles

1. Put all the ingredients except the sweetcorn, broccoli and chilli sprinkles into the Slow Cooker.

2. Cook for 8 hours on low.

3. Remove the chicken pieces and take the meat from the bones and then add the chicken back into the sauce.

4. Add the sweetcorn.

5. Steam the broccoli until just cooked.

6. Serve the sauce over rice and place the broccoli in the centre, sprinkle with the Chilli sprinkles.

If you don't have any Chilli Sprinkles you could use fried breadcrumbs, finely chopped peanuts or seeds, something crunchy!

If you would like to take part in the Slow Cooked Challenge, then please:

Make your recipe in your Slow Cooker or other slow cooking method and post a photograph and the recipe, or a link to a recipe, on your blog
Link to Farmersgirl Kitchen
Use the Slow Cooked Challenge logo in your post
If you use twitter, tweet your post with @FarmersgirlCook and #SlowCookedChallenge and I will re-tweet it to my followers AND post your picture on the dedicated Pinterest Board.

Rules:

Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
One entry per blog.
Recipes must be added to the linky by the 28th of each month.

THERE IS NO THEME THIS MONTH, ENTER ANY SLOW COOKED RECIPE YOU WISH!

An InLinkz Link-up

Labels: butternut squash, Chicken, coconut milk, garlic, Knorr Flavour Pot, Lemongrass and Ginger, Slow Cooked Challenge, Thai

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Farmersgirl Kitchen

Monday, 2 February 2015

Butternut Chicken Thai-Style and the Slow Cooked Challenge - February 2015

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