Recipes

Cilantro-Chutney Chicken

Active Time: 30 minutes
Total Time: 3 hours
Serves: 4 to 6

Ingredients
2 tablespoons extra-virgin olive oil

2 onions, cut into 1½-inch pieces (4 cups)

2½ pounds boneless, skinless chicken thighs, cut into 1½-inch pieces

Kosher salt and freshly ground pepper

1 tablespoon minced peeled fresh ginger (from a 1-inch piece)

5 cloves garlic, thinly sliced

1 jalapeño, sliced, plus more for serving

4 cups packed cilantro leaves and thin stems, plus more leaves for serving

½ cup roasted unsalted peanuts, plus more, chopped, for serving

2 teaspoons packed light-brown sugar

1 tablespoon fresh lime juice, plus lime wedges for serving

Steamed rice and yogurt, for serving

Directions
1. Heat a large skillet over medium-high. Add oil and onions; cook, stirring occasionally, until browned, about 8 minutes. Transfer to a 5-to-6-quart slow cooker. Season chicken with salt and pepper; stir into slow cooker with ginger, garlic, and jalapeño. Cover and cook on high 2 hours.

2. In a food processor, pulse cilantro, peanuts, brown sugar, and juice until finely chopped; add to slow cooker. Cover and cook 30 minutes. Season with salt and pepper. Serve over rice, with yogurt, jalapeño, cilantro, chopped peanuts, and lime wedges.