Farmersgirl Kitchen

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

Uncategorized | February 2, 2015 | By

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 yearโ€™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 yearโ€™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!

Comments

  1. Leave a Reply

    Charlene F
    February 2, 2015

    I love this dish, your butternut chicken thai-style looks so comforting ๐Ÿ™‚ x

  2. Leave a Reply

    Heidi Roberts
    February 2, 2015

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

    • Leave a Reply

      JaniceFGK100
      February 3, 2015

      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

  3. Leave a Reply

    belleau kitchen
    February 3, 2015

    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!!

    • Leave a Reply

      JaniceFGK100
      February 3, 2015

      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.

  4. Leave a Reply

    Karen Gist
    February 3, 2015

    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

  5. Leave a Reply

    Caroline Taylor
    February 3, 2015

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

  6. Leave a Reply

    Choclette Blogger
    February 3, 2015

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

  7. Leave a Reply

    Jane Sarchet
    February 3, 2015

    Mmmm, I swear I can almost smell those spices & it must have perfectly warming too ๐Ÿ™‚
    Janie x

  8. Leave a Reply

    Gina
    February 4, 2015

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

  9. Leave a Reply

    Camilla Hawkins
    February 4, 2015

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

  10. Leave a Reply

    yung@foodyoo.com
    February 10, 2015

    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. ๐Ÿ™‚

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge

%d bloggers like this: