Chicken in tomato and coconut with Thai spices

Empty Originally uploaded by abrinsky.
Did I tell you I got a slow cooker for Christmas? Best present ever! It’s so nice coming home, exhausted from work, in no mood for cooking and voila, it’s all done because you did it all in the morning and the cooker did the rest for you during the day! I forgot to take a picture of it and we ate it all because it was so good.
4 chicken thighs
4 chicken legs
3 carrots, peeled and cut into pieces
1 punnet of mushrooms, cleaned
1 stick of lemongrass
1/2 bunch of spring onions, chopped into inch long pieces
2 med. onions quartered
1 thumb long piece of fresh ginger, grated
2 garlic cloves, chopped
1 tin of chopped tomatoes
1 small carton of coconut cream
100ml soy sauce
juice of one lime
2 tbsp. honey
salt, pepper
2 tsp Schwartz Thai 7 Spice

Brown the chicken pieces in a hot pan, skin down first to release the fat, take them out and add all the chopped vegetables, onions and garlic into the pan. Make sure they don’t burn but just brown. Add the grated ginger and deglaze with soy sauce and the lime juice. Add the honey and stir. Add the chopped tomatoes and the spices. Put the chicken pieces with the lemon grass into the slow cooker and add the contents of the pan. Slow cook for six to eight hours. Half an hour before you want to eat add the coconut cream and stir everything. By now the chicken should fall off the bones.  I served it with a green salad and couscous.