Some times a fave could use an update. Think of how many design changes blue jeans have experienced in the past decades! From bikini-bellbottoms to high-waisted straights, mom jeans to boyfriend jeans, trip-over-your-own-legs-baggies to skin-tight-can’t-breath-jeggings. They are all great, EXCEPT for the ridiculous style in the late 1980’s when we tucked the hem of our jeans into color-coordinated socks (tacky!), and jeans worn on the street that hang below their butts (lowers their IQ-level!).
Updating a recipe doesn’t necessarily mean the old was flawed, but rather, new situations and tastes arise requiring changes. Thai thighs have been a family favourite for this entire century. However, as the family grows and lifestyles get crazier, it doesn’t hurt to tweak a recipe. This one can be mixed up the night before, set into the crockpot to cook in the morning, and served to a small army by lunchtime. Hooray! Gosh golly! Yippee! Wahoo! Mwah! Yabba dabba doo! Let’s eat!!!
Here are some simple tips for success:
- Boneless skinless chicken thighs hold their shape, remain moist and flavourful, and make this oh, so easy to serve. It isn’t necessary to remove extra fat, but because it grosses me out, I do.
- The secret to smooth and creamy sauce is the cornstarch. Seriously! Get in there with your hands and rub the spiced cornstarch onto every little bit of chicken. Embrace the squeaky feeling, knowing that the payoff will be totally worthwhile.
- Sriracha replaces red curry paste because it adds bright heat, and is easier to adjust to personal taste.
- Two types of ginger? And two types of cilantro? Heck yeah!!!!!
- If you add enough fresh cilantro, you don’t need a salad. 😁
- If you have never cooked rice with coconut milk, you are missing one of the simplest joys in life. Give it a try!
Crockpot Thai Peanut Chicken Thighs
- Total Time: 39 minute
- Yield: 10 1x
Description
Easy to make ahead and serves a crowd
Ingredients
4–5 pounds chicken thighs (preferably boneless and skinless)
1/3 cup corn starch
1 Tbsp dried cilantro
1 tsp pepper flakes
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp (dried) ginger
2/3 cup creamy peanut butter
1/3 cup gluten free tamari sauce (can substitute soy sauce)
2 Tbsp rice vinegar
2 Tbsp honey
1/4 cup fresh ginger, peeled and minced
6 large cloves garlic, peeled and chopped
1 can full fat coconut milk, shaken and divided
1 lime, divided
2 Tbsp sriracha
2 cups rice
Fresh cilantro
Instructions
Trim extra fat off the chicken thighs and place in a large bowl. Combine the corn starch, dried cilantro, pepper flakes, dried ginger, salt and pepper. Pour over chicken and, using hands, rub together until every piece is coated. Embrace the squeaky feeling! Place in large slow cooker/crockpot.
Combine peanut butter, tamari, rice vinegar, honey, fresh ginger, garlic, and half the can of coconut milk, along with the juice from half the lime. Pour over chicken. Cover and cook on low for 6-8 hours, or high 4-6 hours.
About a half hour before eating, cook the rice according to package instructions, including the remaining coconut milk in the required amount of water. Stir sriracha sauce into the chicken and test for doneness. Chop lots of fresh cilantro and cut wedges from the remaining half of lime.
Serve chicken on a bed of rice, garnished with a pile of cilantro and squirt of fresh lime juice. Extra sriracha sauce should be on the table for those who like additional “heat”.
Notes
Make it mild, make it spicy, make it just right for your Goldilocks.
- Prep Time: 10 min
- Cook Time: 4-8 hours
