Who isn't looking for a new chicken recipe, especially one that you throw into a slow cooker? If you don't own a slow cooker, it's worth buying one for this recipe alone!
Ingredients: ¼ cup olive oil 1 white onion, chopped 2 cloves garlic, chopped 3 jalapeño chilies, halved, seeded, coarsely chopped 1 ½ cups macadamia nuts, chopped 1-½ cups chicken broth ¾ lb tomatillos, husks removed and coarsely chopped ¾ cup loosely packed fresh cilantro leaves, plus more for garnish 1 teaspoon dried oregano Salt 3 lb skinless, boneless chicken thighs or breasts
In a large frying pan over medium-high heat, warm the olive oil. Add the onion and sauté until it starts to turn tender, about 3 minutes. Stir in the garlic and chilies and sauté for about 30 seconds. Add the macadamia nuts and cook, stirring until they darken in color, about 5 minutes. Stir in the broth, tomatillos, cilantro, oregano, and 1-teaspoon salt, and bring to a boil.
Ladle about one-half of the macadamia nut mixture into a blender or food processor and pulse a few times. Add the remaining mixture and blend or process until it forms a uniformly coarse puree.
Stove Top: Transfer the puree to a large Dutch oven. Add the chicken pieces, arranging the thighs on the bottom and breasts on top. Cook over low heat until the chicken is opaque throughout and tender, about 1 hour.
Slow Cooker: Transfer the puree to a slow cooker. Add the chicken pieces, arranging the thighs on the bottom and the breasts on top. Cook over low heat until the chicken is opaque throughout and tender, 2 hours on the high-heat setting or 4 hours on the low heat setting.
Transfer the chicken to warmed plates. Spoon the macadamia nut sauce over the chicken, garnish with two cilantro leaves, and serve at once.
