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!!