Not Your Mother's Slow Cooker Cookbook, Revised and Expanded by Hensperger Beth

Author:Hensperger, Beth [Hensperger, Beth]
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2016-08-30T04:00:00+00:00

Thai Chicken Thighs

Travelers to Southeast Asia come back craving the exotic and fragrant Thai street food, with its characteristic flavor harmony of sweet, sour, spicy, and salty. This is a healthy and easy variation of satay gai , chicken skewers with peanut sauce. Serve over steamed long-grain white rice with lots of cilantro and lime juice folded in, and sliced cucumbers. If you like Thai iced tea, imbibe. // Serves 6

▪ COOKER: Medium or large round or oval

▪ SETTING AND COOK TIME: HIGH for 3 to 3 1 /2 hours

2 tablespoons olive oil

2 1 /2 pounds boneless, skinless chicken thighs (about 8), trimmed of fat

1 /2 cup low-sodium chicken broth

1 /4 cup low-sodium soy sauce

1 /4 cup smooth peanut butter

Juice of 2 limes (reserve the 4 juiced halves)

One 2- to 3-inch piece fresh ginger, peeled and grated

1 jalapeño, left whole

Pinch of red pepper flakes

1 /4 cup chopped dry-roasted cashews, for garnish (optional)

1 /4 cup chopped fresh cilantro, for garnish

1 /2 bunch green onions, chopped, for garnish

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