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!!