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
- 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
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.
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.
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.
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.
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.
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!