Slow cooker Surinamese chicken thighs are super tender, a bit spicy and filled with spices. The marinated chicken can also be made in a Dutch oven.
The main thing:
Other stuff:
Made by Véronique
Published at 2019-10-15, this recipe is for 8 people and takes 4 hours 15 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 27-08-2023
View the original recipe via:
https://ohmydish.com/recipe/slow-cooker-surinamese-chicken-thighs
Peel and finely chop the onion and garlic cloves. Peel and finely grate of chop the ginger root. Combine the chopped onion, garlic and ginger with ketjap, chinese five spice, lalos and sambal.
Add to the chicken thighs and make sure they're completely coated. Cover and marinate for at least an hour, but preferably overnight. Chop the chili pepper in half and remove the seeds for a milder version if you like.
Rinse the tomato, remove the hard parts and chop into chunks. If you're using a dutch oven, you need cook the chicken first until they're beautiful golden brown on all sides.
Then add the tomato, bay leaf, broth cube, halved pepper and a dash of water. Simmer the chicken tot about 1,5 to 2 hours with a lid on.
For the slow cooker method you can add the marinated chicken, tomato, bay leaf, broth cube and a dash of water without cooking it first.
Set the slow cooker to the lowest setting for about 4 hours. Remove the bay leaf and madame jeanette pepper and season with salt and maybe a bit more sambal for a spicier version.
Garnish with celery and serve e. G. With surinamese bami. Enjoy!