Slow Cooker Tamarind and Orange Chicken
I am treating you to a delicious Slow Cooker Tamarind and Orange Chicken dish, a light, gently spiced dish that’s sure to warm you up as cooler weather and shorter days demand piping hot bowls of soup, rich and comforting stews, and bakes.
October is here and the leaves are turning yellow, red and gold. and most of all it’s time to dust off the Slow Cooker and join with me and Lucy of Baking Queen 74 for the October Slow Cooked Challenge.
Slow Cooker Tamarind and Orange Chicken is a simple slow cooker recipe that has the chicken falling from the bones and leaves enough sauce to soak deliciously into the Buttery Cashew Nut Couscous.
This is such a simple recipe, all you need to do is brown the chicken, mix up the sauce ingredients and put them both into the slow cooker and cook for 4-6 hours. Serve with couscous studded with cashew nuts and seasoned with lemon zest.
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Slow Cooker Tamarind and Orange Chicken
Ingredients
- 8 (8) skinned chicken thighs
- 1 tablespoon (1 tablespoon) vegetable oil
- 150 millilitres (5 fl oz) chicken stock
- 3 tablespoon (3 tablespoon) freshly squeezed orange juice
- 1/2 teaspoon (0.5 teaspoon) grated orange zest
- 1/2 teaspoon (0.5 teaspoon) of garlic granules
- 1/2 teaspoon (0.5 teaspoon) dried basil
- 1 tablespoon (1 tablespoon) tamarind paste
- 1 tablespoon (1 tablespoon) finely grated fresh ginger
- 1 teaspoon (1 teaspoon) sugar
- 1/2 teaspoon (0.5 teaspoon) Sriracha or other chilli sauce
- salt & pepper to taste
- 15 grams (0.5 cups) fresh basil leaves
For the couscous
- 30 grams (1 oz) cashew nuts
- 180 grams (1 cups) couscous
- 1 teaspoon (1 teaspoon) lemon zest
- 240 millilitres (1 cups) chicken stock
- 30 grams (1 oz) 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.
I love these flavours Janice, tamarind and orange I have to try! I think I might have some tamarind paste in the cupboard I haven’t used yet so this will be perfect for me. Looking forward to slow cooking this month, the Roundup from last month will be up shortly!
It’s a really lovely combination, Lucy. The Steenbergs tamarind paste has a lovely deep flavour and not too bitter/sour
This is seriously making my mouth water. I love tamarind but rarely cook with it myself. also love that this is a slow cooker recipe!
I’m a new convert to Tamarind, but I really love what it added to this dish. There’s not many things I won’t try to convert to the slow cooker.
I’m loving the flavours you’ve put together here and really fancy giving it a try. I’ll definitely be trying to hook up with this lovely linky this month as I’m loving my slow cooker at the moment 🙂
Thanks Katie, look forward to seeing what you make.