8 chicken thighs (about 2 lb), skin removed 3/4 cup hot salsa (we used medium; I'd go with the hot next time) 1/4 cup peanut butter 2 tbsp lime juice 1 tbsp soy sauce 1 tsp grated gingerroot 1/4 cup chopped peanuts 2 tbsp chopped fresh cilantro (we skipped this)
Place chicken in 3 1/2 to 6 quart slow cooker. Mix remaining ingredients except peanuts and cilantro, pour over chicken.
Cover and cook on low heat 8-9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker using slotted spoon, place on serving platter.
Remove sauce from slow cooker, skim fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.
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timeasmymeasure
Better Late than Never
Date: 2010-01-07 06:45 pm (UTC)8 chicken thighs (about 2 lb), skin removed
3/4 cup hot salsa (we used medium; I'd go with the hot next time)
1/4 cup peanut butter
2 tbsp lime juice
1 tbsp soy sauce
1 tsp grated gingerroot
1/4 cup chopped peanuts
2 tbsp chopped fresh cilantro (we skipped this)
Place chicken in 3 1/2 to 6 quart slow cooker. Mix remaining ingredients except peanuts and cilantro, pour over chicken.
Cover and cook on low heat 8-9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker using slotted spoon, place on serving platter.
Remove sauce from slow cooker, skim fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.
Serves 4.