Ingredients Meat & Poultry Chicken Chicken Thighs Slow-Cooker Cilantro-Chutney Chicken Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 20, 2020 Rate PRINT Share Close Photo: Lennart Weibull Prep Time: 30 mins Total Time: 3 hrs Yield: 4 to 6 Serves Sauteing the onions adds sweetness and an extra layer of richness to this chicken dish, and stirring in the chutney towards the end of cooking keeps the flavors bright and fresh. Ingredients 2 tablespoons extra-virgin olive oil 2 onions, cut into 1 ½-inch pieces (4 cups) 2 ½ pounds boneless, skinless chicken thighs, cut into 1 ½-inch pieces Kosher salt and freshly ground pepper 1 tablespoon minced peeled fresh ginger (from a 1-inch piece) 5 cloves garlic, thinly sliced 1 jalapeno, sliced, plus more for serving 4 cups packed cilantro leaves and thin stems, plus more leaves for serving ½ cup roasted unsalted peanuts, plus more, chopped, for serving 2 teaspoons packed light-brown sugar 1 tablespoon fresh lime juice, plus lime wedges for serving Steamed rice and yogurt, for serving Directions Heat a large skillet over medium-high. Add oil and onions; cook, stirring occasionally, until browned, about 8 minutes. Transfer to a 5-to-6-quart slow cooker. Season chicken with salt and pepper; stir into slow cooker with ginger, garlic, and jalapeno. Cover and cook on high 2 hours. In a food processor, pulse cilantro, peanuts, brown sugar, and juice until finely chopped; add to slow cooker. Cover and cook 30 minutes. Season with salt and pepper. Serve over rice, with yogurt, jalapeno, cilantro, chopped peanuts, and lime wedges. Originally appeared: Martha Stewart Living, October 2016 Rate It PRINT