Thai-Style Chicken Thighs the Editors of Publications International, Ltd.
Makes 6 servings
|1||teaspoon ground ginger|
|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|
|3||cups hot cooked couscous or yellow rice|
|1/4||cup chopped cilantro|
|Lime wedges (optional)|
- 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.
|Saturated Fat||4 g|
|Total Fat||11 g|
|Calories from Fat||36 %|
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