I'm very excited to share this recipe and book review with you! It's been a long time coming, as I've been making recipes from this book and eating them up before I could even snap some photos! But lucky for you, I did finally get around to taking some photos of this delicious Cambodian Chicken from Arsy's new book. Arsy Vartanian from Rubies and Radishes has become a blogger friend of mine. I even guest posted my delicious recipe for Crispy Chicken Thighs and Kale in Clementine Sauce on her blog. So, I was thrilled when she asked me to review her new book The Paleo Slow Cooker. First off, I love when food bloggers get the recognition they deserve and land a cook book deal. I hope one day I could be so lucky. Secondly, the slow cooker is like a secret weapon in the kitchen. I only have a handful of slow cooker recipes, so I was happy to test out quite a few from a book dedicated to slow cooking. This book is great for people like me, who sometimes just can't figure the whole slow cooking thing out. (The timing and the amount of liquid always get me!) But it is also a great book for adept slow cooker chefs who are looking for some variety in their slow cooker repertoire.
I mean she's got recipes for delicious items like Chicken Mole, Beef Bulgogi, and Spicy Duck Curry. I made the bulgogi and enjoyed with a big spoonful of garlic chili paste. Unfortunately that was one of the dishes that ended up in my stomach before my brain could say 'get the camera!'
But I was determined to get some pictures and share the recipe for this Cambodian Chicken with you because it was so simple and was packed with so much flavor for a relatively small ingredient list. I really love how it turned out and my husband enjoyed it cold for his lunch the next day. I made a few minor tweaks, adjusting the cooking time to 2 1/2 hours on high since I only defrosted 3 small chicken thighs and started cooking at 7pm and wanted the meal done before I went to bed so I could pack it up for lunch. I also added in a nice big handful of kale leaves to make it a well rounded one pot meal.
Thanks to Arsy for letting me share her delicious recipe with you. And if you like coming home to a delicious dinner that requires minimal effort, I recommend getting The Paleo Slow Cooker, it will expand the way you think about slow cooking.
3 lbs skinless chicken thighs, bone in
1 tablespoon coconut oil
3 - 5 garlic cloves, minced (I went heavy on the garlic)
1 tsp fresh ginger, grated
3 tablespoons fish sauce
3 tablespoons lime juice
1/2 cup chicken broth
1/4 cup coconut aminos or gluten-free soy sauce
salt and pepper before serving
Melt the coconut oil in a heavy bottomed skillet over medium heat. Before browning I sprinkled my chicken lightly with salt and pepper, even though Arsy recommends seasoning after cooking. I would go light on the salt as the cooking liquid has a lot of flavor. Brown chicken in hot coconut oil on all sides, do so in batches if needed. About 5 minutes a batch. Transfer to the slow cooker.
In a small bowl, mix all your other ingredients and pour over chicken.
Cook on low for 6 hours.
Salt and pepper to taste before serving.