See Also: Thai-Style Chicken Thighs(recipes)
Thai-Style Chicken Curry(recipes)
Gingered Chicken Thighs(recipes)
Chicken Thighs with Peas(recipes)
Creole Chicken Thighs & Rice(recipes)
Twice-Fried Chicken Thighs with Plum Sauce(recipes)
Middle Eastern Baked Chicken Thighs with Couscous(recipes)
Braised Chicken Thighs with Fruited Rice and Lentils(recipes)
Thai-style fishcakes(recipes)
Thai-style beef salad(recipes)

Thai-Style Chicken Thighs (recipes)




Yield: Makes 6 servings



Ingredients:



1teaspoon ground ginger

1/2teaspoon salt

1/4teaspoon ground red pepper

6bone-in chicken thighs (about 2-1/4 pounds), skin removed

1medium onion, chopped

3cloves garlic, minced

1/3cup canned coconut milk

1/4cup peanut butter

2tablespoons soy sauce

1tablespoon cornstarch

2tablespoons water

3cups hot cooked couscous or yellow rice

1/4cup chopped cilantro

Lime wedges (optional)









Preparation:





1.Combine ginger, salt and red pepper; sprinkle over meaty sides of chicken. Place onion and garlic in slow cooker; top with chicken. Whisk together coconut milk, peanut butter and soy sauce; pour over chicken. Cover; cook on LOW 6 to 7 hours or on HIGH 3 to 4 hours or until chicken is tender.2.With slotted spoon, transfer chicken to serving bowl; cover with foil to keep warm. Turn slow cooker to high. Combine cornstarch and water until smooth. Stir into slow cooker; cover and cook 15 minutes or until sauce is slightly thickened. Spoon sauce over chicken. Serve chicken over couscous; top with cilantro. Garnish with lime wedges.









Nutritional Information:







Serving Size:







Sodium

644 mg







Protein

20 g







Fiber

2 g







Carbohydrate

25 g







Cholesterol

57 mg







Saturated Fat

4 g







Total Fat

11 g







Calories from Fat

36 %







Calories

277









Dietary Exchange:







Meat

3







Starch

1.5