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KFP: Crockpot Coconut Ginger Chicken Recipe

Yum
KFP = Kosher for Passover.
Am I scaring you yet? Yep, Passover is just around the corner and you haven’t even thought about it. Lucky for you, I did! Not only did I think about it, I came up with the Kosher for Passover crockpot recipe. That’s right. Now, I have to admit something here. I am a total failure when it comes to the crockpot. I know it sounds unbelievable. The crockpot is a fail-safe for most people. I just can’t seem to get the hang of it. This particular recipe I came across is not your typical “just throw everything in there and forget it” crockpot recipe, which is probably why it turned out so good!
I also learned something – separate the coconut cream from the coconut milk and add it in at the last minute. DUH! So simple, yet I completely missed it. Anyway, here’s the recipe.

COCONUT GINGER CHICKEN RECIPE
(adapted from Simple Bites)

Ingredients:

  • 4 cloves garlic, peeled
  • 2 inch cube of ginger (about 30 grams), roughly chopped
  • 1 small sweet onion, peeled, quartered
  • 1 Tablespoon olive oil
  • 2 Tablespoons margarine
  • 2.5 lbs boneless, skinless chicken thighs, cut into four
  • 2 cans coconut milk, not shaken
  • 2 Tablespoons cornstarch (for Passover use potato starch)
  • 1 bag of frozen vegetables of your choice
Spice Blend:

  • 1/2 teaspoon ground pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons ground tumeric
  • 1 teaspoon saltInstructions

Combine ingredients from the spice blend together and set aside.
In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
In the bottom of a slow-cooker placed on a burner, heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
Move aromatics to one side of the pot and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture.
Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.
Drain the corn cobs and chop in half. Add to the slow-cooker.
Place the slow cooker in the base and cook on low for 4 hours.
Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas or other vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot.

In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.

In the bottom of a dutch oven (or another large pot), heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.

Move aromatics to one side of the pot and add chicken pieces to the pot. Cook chicken slightly on all sides. It should get thoroughly coated with the spice mixture.

Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup.

Place coated chicken in your slow cooker. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken. Cook on low for 4 hours.

Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well.

Add frozen peas or other vegetables of your choice (Obviously corn and peas and kitniyot, and for some would not be suitable options for Passover). Cook for another half an hour or until you deem the chicken cooked and the vegetables hot.

It is probably best to serve this dish over jasmine rice, which I was SURE I had in my kitchen until dinner was almost ready and I couldn’t find any rice and I didn’t have time to go to the grocery store. But you know what? I had glass noodles, and that sounded better than rice anyway.

This is how you make GOOD glass noodles. Get a pot, fill with water, and put it on a burner over high heat. When the water is just about to boil, but not quite (when you see little bubbles on the bottom), take the pot off the heat and throw in the noodles. Let them sit there between 5 and 10 minutes.

Meanwhile, take a wok or other kind of pan and put it over high heat. Cover the base of the pan with oil and let it get really hot. Crack an egg into the oil and immediately start scrambling. When the egg is almost cooked (not quite) add in the noodles and coat them with the scrambled egg.  Continue to cook for about 5 minutes. There you go, beautiful glass noodles.

Beautiful, huh? This was really, really delicious and my boyfriend liked it so much he said the dish ranked in his top ten. When I asked him what other dishes were in his top ten, he didn’t know because he likes everything I make, but I could tell, this dish was definitely one of his favorites.
If you do not eat kitniyot during Passover, you can easily eat this dish by itself, or with a side of matzoh. You can also use kosher for Passover noodles. The point is, Passover doesn’t have to be brisket, matzoh ball soup, or cream cheese over matzoh. Get creative for heaven’s sake!
You can now reach me by a new URL! If you type in www.miriinthevillage.com, it will forward you direct to this blog.

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