THAI BASIL CHICKEN

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INGREDIENTS

• 6 chicken thighs or 3 chicken breasts (about 2 and 1/2 pounds)

•  salt and pepper

•  1 teaspoon oil

•  2 (13.5 ounce) cans coconut milk (lite coconut milk is great too)

•  2 tablespoons dried basil leaves

•  2 teaspoons salt

•  3/4 teaspoon pepper

•  1 and 1/2 tablespoons yellow curry powder

•  1/2 or 3/4 teaspoon chili powder

•  1 large red onion, chopped

•  8 cloves garlic, minced

•  2 jalapenos, seeded and finely chopped (optional)

•  1 tablespoon cornstarch- preferably organic or non-gmo

•  1 tablespoon COLD water

•  1 teaspoon fresh ginger, grated or minced

•  1/3 to 1/2 cup fresh cilantro, chopped

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INSTRUCTIONS​

1. Salt and pepper each thigh or breast lightly.

2. Heat a bit of oil in a skillet and brown chicken just slightly (or just skip straight to step 3).

3. In a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.

4. Add the chopped red onions, garlic, and jalapenos (optional).

5. Add the browned or raw chicken and stir to combine.

6. Cook on high for 4-5 hours, or on low for 6-8 hours.

7. Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.

8. Add the ginger to the slow cooker.

9. In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.

10. Shred the chicken, removing any tough bits. It should just be falling apart.

11. Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.

12. Season with salt and pepper to taste. Stir in the cilantro.

13. Serve over brown rice or quinoa. 

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Recipe adapted from Thefoodcharlatan.com