TLC Cooking "Thai-Style Chicken Thighs"

Thai-Style Chicken Thighs

YIELD Makes 6 servings
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INGREDIENTS

1	teaspoon ground ginger
1/2	teaspoon salt
1/4	teaspoon ground red pepper
6	bone-in chicken thighs (about 2-1/4 pounds), skin removed
1	medium onion, chopped
3	cloves garlic, minced
1/3	cup canned coconut milk
1/4	cup peanut butter
2	tablespoons soy sauce
1	tablespoon cornstarch
2	tablespoons water
3	cups hot cooked couscous or yellow rice
1/4	cup chopped cilantro
Lime wedges (optional)

PREPARATION:

Slow Cooker Directions

Combine ginger, salt and red pepper; sprinkle over meaty sides of chicken. Place onion and garlic in slow cooker; top with chicken. Whisk together coconut milk, peanut butter and soy sauce; pour over chicken. Cover; cook on LOW 6 to 7 hours or on HIGH 3 to 4 hours or until chicken is tender.
With slotted spoon, transfer chicken to serving bowl; cover with foil to keep warm. Turn slow cooker to high. Combine cornstarch and water until smooth. Stir into slow cooker; cover and cook 15 minutes or until sauce is slightly thickened. Spoon sauce over chicken. Serve chicken over couscous; top with cilantro. Garnish with lime wedges.

This recipe appears in: Thai

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Meat	3
Starch	1.5

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