Food · Recipes

NIBBLES: Thai Peanut Chicken Thighs

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Oh yum!

I was browsing Pinterest the other day, looking for something tasty yet still relatively healthy to make for dinner.  I came across THIS POST, and knew that I wanted to cook it – I love chicken and I love peanut butter!  The route to the actual site where the recipe came from was a bit long, but I eventually find it on Averie Cooks.  It was a slow-cooker recipe, but I decided to make it in the oven rather, as it would cut down on cooking time.

I printed out the recipe, but I’ve tweaked it to suit us and make it as healthy as I could, while still getting the full taste.  I also used chicken thighs with the skin on, rather than boneless, skinless chicken breasts – our family just love our chicken thighs!  I only have one regret – I wish I’d added in some fresh chilli for the heat and flavour it would give the dish.  There’s always next time though!

Thai Peanut Chicken

Ingredients

  • 1 tablespoon olive oil
  • 12 chicken thighs with skin on
  • 1/3 cup cornflour
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 1/2 teaspoon garlic powder, or to taste
  • 1 can lite coconut milk
  • 1/2 cup crunchy peanut butter
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons white wine vinegar
  • 2 tablespoons lime juice
  • 1 teaspoon coconut oil
  • 1/2 teaspoon ground ginger, or to taste
  • 2 garlic cloves, finely minced
  • 1/2 cayenne pepper, optional and to taste
  • lightly salted peanuts, finely chopped for garnishing
  • 2 tablespoons green onions sliced thin, optional for garnishing
  • baby spinach leaves to garnish

DIRECTIONS:

Preheat oven to 180 degrees centigrade.  Pour the olive oil into a pan and heat.

In a small bowl, mix the cornflour, salt, pepper and garlic powder with a whisk.

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Nicely spiced and coated chicken thighs

Toss the chicken thighs in the cornflour and spice mixture, and brown on either side in the pan.  Once browned, place all of the chicken thighs in a baking dish.

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Nice and brown

Mix the lite coconut milk, peanut butter, soy sauce, honey, vinegar, lime juice, coconut oil, ginger, garlic and cayenne pepper until a smooth sauce.  If the peanut butter isn’t mixing well into the other ingredients, you can pop it in the microwave for a couple of seconds, just make sure you’ve used a microwave-friendly bowl.

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All that peanut-buttery goodness

Pour the sauce over the chicken thighs so that all of them are well coated, sprinkle a few salted peanuts over the top, and bake for 35 minutes, or until cooked through.

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So saucy and delicious

Sprinkle chopped green onions and more salted peanuts over the top.  I served it with brown basmati rice, as it’s just a bit healthier, but you can use whatever you like, regular rice, pasta or even mash.  I added some baby spinach leaves just for an extra health boost – I’m trying to include more leafy greens and foods rich in iron in my diet.

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Healthy AND delicious

 


 

P.s. This sauce would be divine drizzled over steamed veggies too – especially broccoli.  

 

Do you like peanut butter?  I think it’s a love/hate food, and I absolutely LOVE it!