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."
photo by KellyMae
- Ready In:
- 15hrs
- Ingredients:
- 10
- 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
- Place salsa, chili sauce, peanut sauce, juice, fish sauce, scallions and ginger in a bowl – mix thoroughly.
- Chill this mixture for 30 minutes, then taste and adjust spice/heat to taste.
- Place this mixture and the thighs in a gallon freezer bag or a covered plastic container.
- Shake well to thoroughly coat thighs and marinate overnight in fridge, turning once or twice.
- 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.
- Carefully remove chicken to a pre-warmed serving dish.
- Taste sauce again and adjust seasonings to taste.
- Place cashews in plastic baggie and bash ‘em with a kitchen hammer/mallet.
- Serve chicken with sauce poured over and garnish with bashed cashews and chopped cilantro/parsley.
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Reviews
-
Usually, I buy only whole chickens, when they're cheap, and keep them in my freezer, so I requested a consultation with Chef Mille® ™ to inquire whether a whole chicken, suitably dissected, would be an acceptable substitute for the thighs. After receiving this assurance, and after some of the hard-to-find-where-I-live ingredients showed up in the mail (along with some other goodies -- a wonderful surprise package!!) I proceeded as follows: After the birdie was properly thawed, I set about cutting it into legs, thighs, wings and breast halves. Then I cut each breast half into thirds in an attempt to approximate the size and shape of chicken thighs. I did not remove the skin, as don't generally do that - the bird's lost most of its dignity by this point, I'll let it keep its skin! As I was mixing up the marinade/sauce ingredients, I tasted the individual items and immediately became concerned that it would turn out too "hot" for my family to eat! After an emergency consultation with the Chef, and his assurance that some of heat would disappear during cooking, I felt confident that everyone would be able to eat it, so I used the full amounts of all the marinade ingredients. From that point, I proceeded as the recipe instructs, but the refrigerator was full, so I kept it overnight in my seasonal walk-in refrigerator -- also known as The Garage. (I made this a few weeks ago, when it was still consistently cold out there!) The chicken was done in about 6 hours, but I let it go for about 2 more hours because we weren't ready to eat yet - I hadn't made the rice yet, and the family was working together on chores. Nobody was complaining about being hungry, so I wasn't going to interrupt them for a meal! I sneaked off for a minute and pressed my other crockpot into service to make Mirj's Perfect Crockpot Rice. By the time the rice was ready and the chores were finished, the chicken was even more tender and it just about fell off the bones as I served it. It was a little bit "hotter" than the kids like most of the time, but the whole combination was so delicious that they ate it anyway and wanted seconds. (Next time, I'll use a little less of the hot stuff, but not much less) I realized after we were done, that I had forgotten the cashews. Then I found out that someone had gotten into them and I wouldn't have had any to put on this anyway. Another "next time reminder" -- lock up the cashews! -
I made this recipe according to directions and followed a few suggestions. The chicken was tender, but the dish was not full of flavor. The dish was spicy, but lacked flavor. It didn't have levels of variety in texture. I won't be making this dish again, my hope was wishful for a great new recipe, but this didn't come up to my expectations. I'm not a food snob, just like recipes full of flavor, texture, smell and deliciousness. Doubt I would make this again, I would have to think on how I would change this to my taste. -
WOW! This is incredible! Thanks so much for posting! -
Very good. Before cooking, the salsa verde was the standout flavor, after cooking it was a nice complex sauce with just the right amount of heat for me. Doubled the thai chili sauce, substituted some minced red onion for the scallions, substituted 1/2 worchestershire and 1/2 soy sauce for the fish sauce, and subbed ground ginger. Mixed the sauce together the previous morning, mixed with boneless skinless chicken breasts in the evening. Cooked for 6 hours on low and 1 hour high. Tender and fall apart. A great crockpot recipe. -
Really tasty. I neglected to marinate, but that didn't seem to hurt the flavor.
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Tweaks
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Very good. Before cooking, the salsa verde was the standout flavor, after cooking it was a nice complex sauce with just the right amount of heat for me. Doubled the thai chili sauce, substituted some minced red onion for the scallions, substituted 1/2 worchestershire and 1/2 soy sauce for the fish sauce, and subbed ground ginger. Mixed the sauce together the previous morning, mixed with boneless skinless chicken breasts in the evening. Cooked for 6 hours on low and 1 hour high. Tender and fall apart. A great crockpot recipe.
RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
.
.
Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
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