I am quite slow on the uptake. That memo probably took awhile to get out.
I have been meaning to revisit the Thai chicken thighs since a conversation broke out on the topic months ago. I have just now gotten ’round to digging some skinless chicken thighs out of the freezer and throwing them in the slow cooker with a cup of salsa, a couple big spoonfuls of peanut butter, a squirt of soy sauce and lime juice, and a small spoonful of grated ginger. Served over leftover rice, fried up in a little canola and sesame oil with some frozen peas. V. tasty. In fact, my parents popped by tonight after a meeting and almost finished the leftovers cold, at the kitchen counter, standing up. My Dad asked what was in it. (This is a v. good sign.)
Seriously, this is about as easy as it gets. It looks a little watery at first, but give it a chance – the sauce will cook up nicely. Just be gentle with them when they’re done; if you take of the lid and give it a stir, all the thighs will come apart and you’ll wind up with juicy chunks with naked bones swimming around the pot.
Thai Chicken Thighs
8 skinless chicken thighs
1 cup salsa
1/4-1/2 cup peanut butter (any kind)
2 Tbsp. soy sauce
1 Tbsp. lime juice
2 tsp. grated ginger
Put everything in the slow cooker and set on low for 6 hours. Serve warm over rice.
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