2lbsorganic chicken thighsboneless, skinless chicken thighs, cut into 1“ pieces
1yellow onionlarge, chopped
sea salt
ground black pepper
1stalkfresh lemongrasspapery outer skins and rough bottom removed
4garlic clovespeeled and minced
1tbspfresh gingergrated, about 2 inch knob
1cupfull-fat coconut milk
2tbspfish sauce
3tbsptamarior coconut aminos
1tspfive spice powder
¼cupfresh cilantrochopped
Instructions
Season chicken with salt and pepper. Place the chicken and the chopped onion into the slow cooker.
Blend the lemongrass, garlic, ginger, coconut milk, fish sauce, tamari or coconut aminos, and five spice powder into a blender or food processor until smooth.
Pour the marinade over the chicken and onion and set the slow cooker on low, cooking for about 4-5 hours.
Garnish with cilantro and serve!
Notes
Oh, hello flavor. This is something new and unique to bring to the ‘favorites’ lineup. Not used to using lemongrass? Don’t fret, it couldn’t be easier to incorporate, and is available at most supermarkets these days.Make ahead tip: this will last great in the fridge for 3-4 days, reheat thoroughly when ready to serve. We love this over cauliflower or basmati rice.