Thai Thighs

Recipe by Millereg
READY IN: 15hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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