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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. 

  • 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.

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At 2 February 2015 at 19:58 , Blogger Hello said...

I love this dish, your butternut chicken thai-style looks so comforting :-) x

At 2 February 2015 at 22:11 , Blogger Heidi Roberts said...

Butternut squash are so versatile and so popular these days. I still have some I grew on the allotment to use!

At 3 February 2015 at 05:57 , Blogger Unknown said...

That looks so good. I've always been a bit dubious about those Knorr flavour pots, even though I've used them but your dish looks great. I'm definitely making a slow cooker curry this weekend!!

At 3 February 2015 at 12:33 , Blogger Karen said...

I love Knorr pots but have to be selective because of Jeremy's allergies. Would you mind having a quick lookfor me to see of the lemongrass/ginger and the garlic have any gluten or egg in them my lovely? Had a look in the localshops and they don't have them in stock xxx

At 3 February 2015 at 12:59 , Blogger Unknown said...

This sounds perfect for a cold evening, butternut squash, chicken and lovely Thai flavours.

At 3 February 2015 at 16:57 , Blogger Choclette said...

I love Thai food and this sounds fabulous - I could easily change the chicken for tempeh or tofu.

At 3 February 2015 at 19:24 , Blogger Unknown said...

Mmmm, I swear I can almost smell those spices & it must have perfectly warming too :)
Janie x

At 3 February 2015 at 20:24 , Blogger Janice said...

I've emailed you with the ingredients Karen.

At 3 February 2015 at 20:25 , Blogger Janice said...

Thanks Charlene, it was a very successful dish.

At 3 February 2015 at 20:27 , Blogger Janice said...

You are right Heidi, they are super versatile. Lucky you having them grow on your allotment, I tried to grow them one year, but it's not warm enough up here

At 3 February 2015 at 20:28 , Blogger Janice said...

I was a bit dubious too, Dom but they really have a good flavour, not artificial at all and great when you want to throw in a big flavour without too much work.

At 3 February 2015 at 20:28 , Blogger Janice said...

Thanks Caroline, it certainly helped to warm us up.

At 3 February 2015 at 20:29 , Blogger Janice said...

Yes, or just use more butternut squash.

At 3 February 2015 at 21:00 , Blogger Cakeyboi said...

Love the choice of flavour with these pots. Must invest in some soon!

At 3 February 2015 at 22:54 , Anonymous Nazima Pathan said...

love slo cooked meat - this sounds delicious Janice

At 4 February 2015 at 09:09 , Blogger Unknown said...

Just the kind of dish I need for lunch Janice.

At 4 February 2015 at 14:44 , Blogger Gina said...

Looks good Janice. I love the butternut squash for a sauce idea.

At 4 February 2015 at 17:31 , Blogger Fab Food 4 All said...

Lovely flavours here Janice, anything with coconut milk and lemongrass is always welcome:-) My Knorr hamper seems to have got lost in the post!

At 4 February 2015 at 18:17 , Blogger Sylvia F. said...

Oh I really need a slow cooker :( It looks so good!

At 10 February 2015 at 13:18 , Anonymous said...

I like this so much. Chicken cook with butternut in slow cooker until mushy. Thinking to use chicken fillets that cut into cubes to cook this and add some cheese. Probably not bad. :)

At 11 February 2015 at 09:39 , Blogger Unknown said...

Three dishes from one chicken? Seriously impressive.


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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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