Peanut Butter Chicken Thighs are adult-friendly, too. They are easy to prepare and even easier to eat. The chicken thighs cook in a slow cooker to melting softness and are great over rice or noodles. Think sweet, savory, and crunchy all at the same time, and you've got the idea behind this recipe. The thighs can handle the long slow cooking without drying out, and plenty of vegetables provide color, flavor, and extra nutrition. I generally use curry powder that's on the sweet rather than spicy side, but you can use whatever type you like. Roasted peanuts, in addition to amplifying the peanut flavor of the dish, add extra protein. Feel free to scatter a bit of chopped cilantro or parsley on the chicken thighs at serving time or just serve them "as is."
Peanut Butter Chicken Thighs -- Serves 4-5
4-5 large boneless, skinless chicken thighs, trimmed of excess fat
1/2 cup of sliced carrots
1 large chopped onion
1 large red or orange bell pepper, chopped (or a combination)
1/4 cup of honey
1/4 cup of reduced sodium soy sauce
1/3 cup of peanut butter
2 teaspoons of curry powder (mild or spicy)
1/2 teaspoon of garlic powder
1/2 cup of unsalted roasted peanuts, plus extra for serving, if you like
1/4 cup of cilantro or parsley, chopped (optional)
Spray the insert of a slow cooker with non-stick cooking spray and arrange the chicken thighs in the bottom in one layer, if possible. Sprinkle the chopped carrots, onion, and bell pepper over the chicken thighs. Combine the honey, soy sauce, peanut butter, curry powder, and garlic powder and stir them well. Pour the mixture over the chicken and vegetables. Sprinkle on the roasted peanuts. Cover the slow cooker and cook the chicken on high for 4-6 hours or until falling apart tender. Stir the chicken gently and serve the chicken and sauce over rice or noodles and sprinkled with cilantro or parsley or more peanuts, if you like.
