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Slow Cooker Tamarind and Orange Chicken
Tender chicken slowly cooked in a gently spiced, rich tamarind sauce nestling on buttery cashew nut couscous
Ingredients
- 8 skinned chicken thighs
- 1 tablespoon vegetable oil
- 150 millilitres chicken stock
- 3 tablespoon freshly squeezed orange juice
- 1/2 teaspoon grated orange zest
- 1/2 teaspoon of garlic granules
- 1/2 teaspoon dried basil
- 1 tablespoon tamarind paste
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon sugar
- 1/2 teaspoon Sriracha or other chilli sauce
- salt & pepper to taste
- 15 grams fresh basil leaves
For the couscous
- 30 grams cashew nuts
- 180 grams couscous
- 1 teaspoon lemon zest
- 240 millilitres chicken stock
- 30 grams butter
Instructions
- Mix the stock, orange juice, zest, garlic, basil, tamarind paste, ginger, sugar and chilli sauce in a bowl.
- Heat the oil in a pan and sear the chicken, place into the slow cooker.
- Pour over the sauce mix.
- Cook for 4-6 hours on low.
For the couscous
- Heat a pan and dry fry the cashew nuts until golden, empty on to a plate
- Place the couscous in a pan and add the chicken stock and lemon zest, cook on low for 5 minutes until all the stock has been absorbed.
- Heat the butter in the pan until bubbling, add the couscous and stir until mixed through the grains, add half the cashews.
- Serve the chicken thighs on the couscous, pour over some of the sauce and sprinkle with the remaining cashew nuts and fresh basil leaves.
Nutrition
Calories: 621kcalCarbohydrates: 46gProtein: 53gFat: 23gSaturated Fat: 9gCholesterol: 233mgSodium: 432mgPotassium: 841mgFiber: 2gSugar: 6gVitamin A: 465IUVitamin C: 8mgCalcium: 44mgIron: 3.3mg