Thai Thighs

You can adjust the heat level of this recipe by altering the amount of salsa and/or the chili sauce/sambal to taste. Prep time includes marinating time.

• Ready In: 15 hrs
• Serves: 4

Ingredients

• 8  chicken thighs, bone-in (skin optional)
• 1  cup salsa verde (so salsa is not Thai – this is fusion cuisine!)
• 1  teaspoon  Thai sweet chili sauce or 1  teaspoon  sambal oelek chili paste
• 3 -4  fluid ounces  thai  peanut sauce
• 2 -3  tablespoons  fresh squoze lime juice
• 1 1⁄2 tablespoons  asian fish sauce or 1 1⁄2 tablespoons oyster sauce
• 6 -10  scallions, white part only,chopped
• 2  teaspoons ginger, freshly grated or minced
• 1⁄4 cup cashews (or more, to taste)
•  fresh cilantro or  parsley (to garnish)

Directions

1. Place salsa, chili sauce, peanut sauce, juice, fish sauce, scallions and ginger in a bowl – mix thoroughly.
2. Chill this mixture for 30 minutes, then taste and adjust spice/heat to taste.
3. Place this mixture and the thighs in a gallon freezer bag or a covered plastic container.
4. Shake well to thoroughly coat thighs and marinate overnight in fridge, turning once or twice.
5. Dump the whole shootin’ match in ye olde crocke potte and cook on low setting for about 7 hours or till chicken is cooked thoroughly.
6. Carefully remove chicken to a pre-warmed serving dish.
7. Taste sauce again and adjust seasonings to taste.
8. Place cashews in plastic baggie and bash ‘em with a kitchen hammer/mallet.
9. Serve chicken with sauce poured over and garnish with bashed cashews and chopped cilantro/parsley.