The s-word

You know those conversations with your kids that you wish had never started? Well, we had one last night. It began with a simple enough question: "What's for dinner, Mum?" Oh ok, it was probably "Muuuuuuuuum, I'm staaaaaaarving. WHEN [pause for dramatic effect} is dinner going to be?" But you get my drift.

Since I was concentrating on getting said dinner on to the table at a reasonable time, I didn't think before answering. I know, fatal mummy mistake. Opening my mouth before any connection to brain matter was made, I said "Spicy Peanut Chicken". Oh OK, I probably said "Oh for goodness sake, can't you see it is nearly ready? And honestly, if you would just eat your packed lunch at school, then you wouldn't be so hungry by now! It is Spicy Peanut Chicken."

{Insert sharp intake of breath}

"BUT MUM, YOU KNOW I DON'T LIKE SPICY FOODS!"

Yep, I had used 'The S-word'.

There followed an exchange which we have probably had a million times (oh, OK, probably (slightly) less than that) about the difference between 'spicy-hot' and 'spicy-flavorful':

"No, darling, this is spicy-flavorful, not spicy-hot! You'll be FINE!" (if it is possible to insert gritted teeth, then do that here)

Fortunately, since he is now 7. and had not eaten his lovingly packed lunch that day, my son was at least willing to give it a try. Otherwise, obviously, his prediction of starvation would clearly have rapidly come true. Fortunately, that try turned into an empty plate in no time at all!

This dish is Thai-inspired and comes from the 'other love of my life', Judith Finlayson. It appears in her book 'The Healthy Slow Cooker' which I highly recommend.

Spicy Peanut Chicken
Serves 6

1 TBSP extra-virgin coconut oil (or olive oil, if you can't find this)
2 onions, finely chopped
2 carrots, peeled and diced
4 stalks celery, diced
4 cloves garlic, minced
1 TBSP minced gingerroot
1/2 tsp black pepper
1 cup chicken stock
2 lbs skinless boneless chicken thighs
3 TBSP smooth peanut butter
2 TBSP fresh lemon juice
2 TBSP soy sauce
2 tsp Thai red curry paste
1/2 cup coconut milk
1 red bell pepper, diced
1/4 cup chopped roasted peanuts
1/2 cup finely chopped cilantro/coriander leaves

1. In a skillet, heat oil over medium heat, then add onions, carrots and celery, and cook stirring until carrots are softening (about 7 minutes). Add garlic, ginger and pepper and continue to cook for 1 minute. Add chicken stock and bring to a boil.
2. Arrange chicken over bottom of slow cooker stoneware and pour vegetable mixture over the top. Cover and cook on low for 5 hours, or high for 2.5 hours, by which time, chicken should be cooked.
3. In a bowl, combine peanut butter, lemon juice, soy sauce and red curry paste. Mix well, then add to slow cooker and stir well. Add coconut milk and red pepper and stir again.
4. Cover and cook on high for 20 minutes, or until bell pepper is tender.
5.  Serve over brown rice, garnished with peanuts and cilantro.