I am treating you to a delicious Slow Cooker Tamarind and Orange Chicken dish, a light, gently spiced dish that’s sure to warm you up as cooler weather and shorter days demand piping hot bowls of soup, rich and comforting stews, and bakes.

October is here and the leaves are turning yellow, red and gold. and most of all it’s time to dust off the Slow Cooker and join with me and Lucy of Baking Queen 74 for the October Slow Cooked Challenge.

Slow Cooker Tamarind and Orange Chicken was inspired by the flavours found in a recipe from Cookin’ Canuk for Grilled Chicken Thighs with Tamarind and Orange Glaze. I’ve adapted these flavours to create a simple slow cooker recipe which has the chicken falling from the bones and leaves enough sauce to soak deliciously into the Buttery Cashew Nut Couscous.

This is such a simple recipe, all you need to do is brown the chicken, mix up the sauce ingredients and put them both into the slow cooker and cook for 4-6 hours. Serve with couscous studded with cashew nuts and seasoned with lemon zest.

Recipe for Slow Cooker Tamarind and Orange Chicken

Slow Cooker Tamarind and Orange Chicken Farmersgirl Kitchen Tender chicken slowly cooked in a gently spiced, rich tamarind sauce nestling on buttery cashew nut couscous 0 from 0 votes Print Recipe Pin Recipe Prep Time 10 mins Total Time 6 hrs 10 mins Course Main Course Cuisine Asian Servings 4 Calories 621 kcal Ingredients Metric US Customary units 8 skinned chicken thighs

1 tbsp vegetable oil

150 ml chicken stock

3 tbsp freshly squeezed orange juice

1/2 tsp grated orange zest

1/2 tsp of garlic granules

1/2 tsp dried basil

1 tbsp tamarind paste

1 tbsp finely grated fresh ginger

1 tsp sugar

1/2 tsp Sriracha or other chilli sauce

salt & pepper to taste

15 g fresh basil leaves For the couscous 30 g cashew nuts

180 g couscous

1 tsp lemon zest

240 ml chicken stock

30 g butter Instructions Mix the stock, orange juice, zest, garlic, basil, tamarind paste, ginger, sugar and chilli sauce in a bowl.

Heat the oil in a pan and sear the chicken, place into the slow cooker.

Pour over the sauce mix.

Cook for 4-6 hours on low. For the couscous Heat a pan and dry fry the cashew nuts until golden, empty on to a plate

Place the couscous in a pan and add the chicken stock and lemon zest, cook on low for 5 minutes until all the stock has been absorbed.

Heat the butter in the pan until bubbling, add the couscous and stir until mixed through the grains, add half the cashews.

Serve the chicken thighs on the couscous, pour over some of the sauce and sprinkle with the remaining cashew nuts and fresh basil leaves. Notes Adapted from Cookin' Canuk Nutrition Calories: 621 kcal Carbohydrates: 46 g Protein: 53 g Fat: 23 g Saturated Fat: 9 g Cholesterol: 233 mg Sodium: 432 mg Potassium: 841 mg Fiber: 2 g Sugar: 6 g Vitamin A: 465 IU Vitamin C: 8 mg Calcium: 44 mg Iron: 3.3 mg Don't Miss My Latest Recipes CLICK TO SUBSCRIBE NOW to join my newsletter list & receive a FREE 'How To Adapt Recipes For Your Slow Cooker’ printable!

More Simple Slow Cooker Chicken Recipes from Farmersgirl Kitchen

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You don’t have to use a slow cooker, any slowly cooked recipe can be linked to the Slow Cooked Challenge. So when you get into an autumn mood, think slow and comforting food and join us in a celebration of all things slowly cooked.

If you would like to take part, then please:

Make your recipe in your Slow Cooker or other slow cooking method and post a photograph and the recipe, or a link to a recipe, on your blog

Link to Farmersgirl Kitchen and Baking Queen 74

Use the Slow Cooked Challenge logo in your post

If you use twitter, tweet your post with @FarmersgirlCook @BakingQueen74 and use #SlowCookedChallenge and we will re-tweet it to our followers AND post your picture on the dedicated Pinterest Board.

A round-up of all the entries will be posted on the host’s blog.

Rules: