Burmese-Style Noodles with Chicken and Coconut

Ingredients

Meat
- 2 1/2 lb Chicken thighs, bone-in

Produce
- 2 Garlic cloves
- 2 heaping tbsp Ginger, fresh
- 1 Lime, Juice of
- 1 Lime
- 1 Yellow onion, large

Canned Goods
- 2 cups Chicken broth, low-sodium
- 1 can Coconut milk

Pasta & Grains
- 3/4 lb Chinese wheat noodles or spaghetti, fresh

Baking & Spices
- 3 tbsp All-purpose flour
- 1/4 tsp Cayenne pepper
- 1 Kosher salt
- 1 tbsp Paprika, sweet
- 1 tsp Turmeric, ground

Oils & Vinegars
- 1 tbsp Canola oil

Found on williams-sonoma.com

Description

Prep Time: 30 minutes Cook Time: 280 minutes Servings: 6

Coconut milk adds a subtle richness to these Burmese-inspired noodles, while lime juice and zest add bright flavor to the dish. For an authentic touch, top each serving with slices of hard-boiled egg and chopped green onion. If your slow cooker doesn’t have a flameproof insert, use a fry pan to heat the ingredients as indicated on the stove top, then transfer the contents of the fry pan to the slow cooker after stirring in the onion puree and salt.

Fairly simple to do for a weeknight supper. I did it stove-top instead of in a slowcooker. Unfortunately the sauce tasted like it came from a jar. Not much definition or interesting flavour. Not recommended.

Prepare: P0DT30M
Cook Time: P0DT280M