Indonesian Chicken

• 1 tablespoon vegetable oil
• 3 lbs bone-in chicken breasts
• 2 onions, sliced
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 8 almonds, blanched and peeled
• 1 (14 ounce) can unsweetened coconut milk
• 1 stalk lemongrass, bruised and cut into 2 inch pieces (may sub 1 tbsp. lemon zest)
• 1 1/2 teaspoons soy sauce
• 1 teaspoon brown sugar
• 1 tablespoon hot chili sauce (I used sambal oelek)
• hot cooked rice (I like jasmine rice)

1. Brown chicken in oil in skillet over med/high heat.
2. Place chicken in crockpot with lemongrass (or lemon zest).
3. Drain all oil except 1 tbsp from pan.
4. Over medium heat, cook onions until soft.
5. Add ginger, garlic, almonds, coriander, and turmeric, cooking until spices are fragrant.
6. Stir in coconut milk.
7. Pour mixture in food processor or blender and process until smooth.
8. Pour puree over chicken in the crockpot.
9. Cover crockpot and cook on low for 6-8 hours or on high for 3-4 hours or until chicken is cooked through.
10. Using a slotted spoon, gather lemongrass from crockpot, and discard.
11. Stir together soy sauce, brown sugar, and sambal oelek in a small bowl and add to chicken.
12. Serve chicken with steamed jasmine rice, if desired.

vegetable oil, onions, garlic, ginger, ground coriander, turmeric, almonds, unsweetened coconut milk, stalk lemongrass, soy sauce, brown sugar, hot chili sauce, rice

Taken from www.food.com/recipe/indonesian-chicken-83036 (may not work)