8 bone-in chicken thighs (about 2 lb), skin removed
3/4 cup hot chunky-style salsa
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro
1. In 3 1/2 to 6 quart slow cooker, place chicken thighs. In small bowl, mix salsa, peanut butter, lime juice, soy sauce and gingerroot. Pour over chicken.
2. Cover; cook on Low heat setting 8-9 hours.
3. With slotted spoon, remove chicken from slow cooker; place on serving platter. Skim fat from sauce. Spoon sauce over chicken. Sprinkle with peanuts and cilantro.
1 Serving: Calories 410; Total Fat 25 g; Cholesterol 90 mg; Sodium 700 mg; Total Carbohydrate 8 g
I wanted this dish to be good. It sounded like it would be. But it was just okay. I was disappointed. Does anyone have any really yummy thai dishes? I love thai food. We served ours over mashed potatoes because we were sick of rice. But rice would be good too.