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Thai-Style Chicken Thighs


Yield

Makes 6 servings

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

  1. 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.
  2. 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.

Nutritional Information

Sodium 644 mg
Protein 20 g
Fiber 2 g
Carbohydrate 25 g
Cholesterol 57 mg
Saturated Fat 4 g
Total Fat 11 g
Calories from Fat 36 %
Calories 277

Dietary Exchange

Meat 3
Starch 1.5

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