Sunday, June 21, 2009
8 chicken thighs (about 2 lbs), skin removed
1/2 cup chicken stock
1/4 cup peanut butter
1/4 cup soy sauce
2 tbsp chopped fresh cilantro
2 tbsp lime juice
1 hot chili pepper, seeded and finely chopped or 1/2 tsp cayenne pepper
2 tsp minced fresh ginger root of 1 tsp ground ginger
1/4 cup chopped peanuts or cashews
chopped fresh cilantro
1. Place chicken thighs in slow cooker. In a bowl combine stock, peanut butter, soy sauce, cilantro, lime juice, chili pepper, and ginger. Mix well and pour sauce over chicken.
2. Cover and cook on Low for 6-8 hours, until juices run clear when chicken is pierced with a fork.
3. Serve garnished with chopped peanuts and additional fresh cilantro.
This recipe was very similar to the thai chicken that I did for Good Things Utah. The difference was that this one was a little more potent and it also used bone in chicken thighs. The next time I make this one I'm going to combine the 2 recipes. I'll use the previous one for everything except the lime juice and the bone in chicken from this one. The chicken was sooo yummy and tender...definitely worth the yucky task of deskinning it. 4 stars.
Recipe Source: America's Best Slow Cooker Recipes