Amarante
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 Sun, Apr 07 2024, 8:16 am
This was very good - super simple and pantry ingredients.
Removal of the skin and trimming the excess fat prevents the dish from being overly greasy.
Slow-Cooker Sesame-Ginger Chicken and Sweet Potatoes
Excerpt From: America's Test Kitchen - The Chicken Bible
Serves 4
Cook Time 2 to 3 hours on low
Why This Recipe Works Sesame and ginger make a classic flavoring for chicken and pair well with earthy sweet potatoes. To ensure deep seasoning, we used both flavors at multiple stages. We first bloomed a ginger-garlic oil in the microwave and rubbed that directly onto bone-in chicken breasts (skin removed) for a flavor boost. Microwaving the sweet potatoes before placing them in the bottom of the slow cooker softened them enough to ensure they would be fully tender when the chicken finished cooking. Once our chicken and potatoes were done, we whisked together a dressing with more ginger plus sesame oil, which we balanced with honey, spicy chili-garlic sauce, and rice vinegar. A sprinkle of toasted sesame seeds and sliced scallions adding a nutty, aromatic finish. You will need an oval slow cooker for this recipe. Check the chicken’s temperature after 2 hours of cooking and continue to monitor until it registers 160 degrees.
3 tablespoons vegetable oil, divided
4 teaspoons grated fresh ginger, divided
3 garlic cloves, minced
1 teaspoon table salt, divided
¾ teaspoon pepper, divided
1½ pounds sweet potatoes, peeled, cut into 1-inch pieces
1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
4 (12-ounce) bone-in split chicken breasts, skin removed, trimmed
2 tablespoons toasted sesame oil
1 tablespoon water
1 tablespoon rice vinegar
1 teaspoon honey
1 teaspoon Asian chili-garlic sauce
2 teaspoons sesame seeds, toasted
2 scallions, sliced thin on bias
1. Microwave 2 tablespoons vegetable oil, 1 tablespoon ginger, garlic, ½ teaspoon salt, and ½ teaspoon pepper in bowl until fragrant, about 30 seconds; let cool slightly.
2. Toss potatoes with remaining 1 tablespoon vegetable oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in large bowl. Cover potatoes and microwave, stirring occasionally, until almost tender, 8 to 10 minutes; transfer to slow cooker with bell pepper. Rub chicken with ginger-oil mixture; arrange skinned side up in even layer in slow cooker. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low.
3. Whisk sesame oil, water, vinegar, honey, chili-garlic sauce, and remaining 1 teaspoon ginger in bowl until combined. Season with salt and pepper to taste. Transfer chicken to serving dish. Using slotted spoon, transfer vegetables to dish with chicken; drizzle with half of dressing. Sprinkle with sesame seeds and scallions. Serve, passing remaining dressing separately.
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