Friday, May 08, 2009

Thai Chicken Thighs for Sparky's Hazel

This recipe is for the slow cooker, but I've done it in the oven also...

8 chicken thighs skin removed (around 2lbs or 1kg)
1/2 cup chicken stock (or 125ml)
1/4 cup peanut butter (or 50ml) (natural peanut butter tastes better)
1/4 cup soya sauce (or 50ml)
2 tbsp chopped fresh cilantro (or 25ml) (I omit this - daughter doesn't like)
2 tbsp lime juice (or 25ml)
1/2 tsp cayenne pepper (or 2ml)
1 tsp ground ginger (or 5ml)
1/4 cup chopped peanuts (or 50ml)

Place chicken thighs in slow cooker.  In a bowl, combine stock, peanut butter, soya sauce, cilantro, lime juice, cayenne pepper and ginger.  Mix well and pour sauce over chicken.

Cover & cook on low for 6 to 8 hours, until juices run clear when chicken is pierced with a fork

Serve garnished with chopped peanuts and additional fresh cilantro

This dish can be assembled up to 12 hours in advance.

We just love, love, love this dish!!  


  1. That sounds so good -- I love those flavours so much! What temp / how long do you do it in the oven?

  2. Oh man that is totally easy and sounds good! I'll have to try it!! Thanks for posting!

  3. Anonymous3:17 PM

    I'm trying this tonight. Thanks for the inspiration. (SeaBreeze)