• Susie Csorsz Brown

Ginger-Coconut Chicken with Carrots

Updated: Oct 24, 2019

The combination of ginger, coconut and fish sauce create a lovely flavor. If you like things a little spicier, you might either add chili at the beginning of the cooking process, or serve with an Asian chili sauce.


I served this with farro that I mixed with a bit of cilantro. Just cook the grain as you normally might, and then once it is tender, you can add a handful or two of chopped cilantro.


I love my slow-cooker, because it has the capability to also cook as a pot on a stove would but with a larger capacity. So when it comes to browning things before being added to the slow-cooker, or bringing the juices back to a boil to thicken (as in this recipe), I don't have to dirty other pots. If this is a complicating step, please just skip it, and serve this is deeper bowls.




Ginger-Coconut Chicken with Carrots

Serves 8


Ingredients

Chicken and carrots with a lovely ginger-coconut sauce



4 pounds chicken, bone-in or not, mix of white and dark meat (I used 2 whole breasts, and 2 whole legs), skin removed

4 large carrots, and cut into 2-in. chunks

2 large yellow onion, cut into ½-in. wedges

1½ cups coconut milk (truth be told, I love a slightly waterier liquid than canned coconut milk; I used 2 T dried coconut milk powder + 1 1/2 c water. Feel free to use straight up coconut milk, if you'd rather.)

3 tablespoons fish sauce

3 tablespoons soy sauce

2 tablespoons grated fresh ginger (from a 4-in. piece)

3 cloves garlic, grated

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 tsp cornstarch, optional (if you like your sauces a little thicker)

Farro mixed with cilantro, optional, for serving

Steamed broccoli, for serving


Directions


Line a 6-quart slow cooker with a slow cooker liner, if desired. Add chicken, carrots, onion, coconut milk, fish sauce, soy sauce, ginger, garlic, salt, and pepper; stir to combine. Cover and cook until chicken is very tender, 7 to 8 hours on low or 5 to 6 hours on high.

Remove chicken from pot to a large bowl, let cool. Reserve 1/3 cup of liquid in small bowl. Shred the chicken, removing bones, and return the meat to the pot. Add cornstarch to the small bowl of liquid; stir the mixture in to the pot. Bring the pot back to heat, allowing the liquid to boil briefly to activate the cornstarch thickening powers.

Serve chicken and carrots over farro with broccoli. Enjoy!

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