Thai Thighs

Name: Thai Thighs
Ingredients: 8 chicken thighs, bone-in (skin optional); 1 cup salsa verde (so salsa is not Thai - this is fusion cuisine!); 1 teaspoon Thai sweet chili sauce or 1 teaspoon sambal oelek chili paste; 3 -4 fluid ounces thai peanut sauce; 2 -3 tablespoons fresh squoze lime juice; 1 1/2 tablespoons asian fish sauce or 1 1/2 tablespoons oyster sauce; 6 -10 scallions, white part only,chopped; 2 teaspoons ginger, freshly grated or minced; 1/4 cup cashews (or more, to taste); fresh cilantro or parsley (to garnish)

10 ingredients

9 steps

Ingredients

8 chicken thighs, bone-in (skin optional)
1 cup salsa verde (so salsa is not Thai - this is fusion cuisine!)
1 teaspoon Thai sweet chili sauce or 1 teaspoon sambal oelek chili paste
3 -4 fluid ounces thai peanut sauce
2 -3 tablespoons fresh squoze lime juice
1 1/2 tablespoons asian fish sauce or 1 1/2 tablespoons oyster sauce
6 -10 scallions, white part only,chopped
2 teaspoons ginger, freshly grated or minced
1/4 cup cashews (or more, to taste)
fresh cilantro or parsley (to garnish)

Directions

1

Place salsa, chili sauce, peanut sauce, juice, fish sauce, scallions and ginger in a bowl - mix thoroughly.
2

Chill this mixture for 30 minutes, then taste and adjust spice/heat to taste.
3

Place this mixture and the thighs in a gallon freezer bag or a covered plastic container.
4

Shake well to thoroughly coat thighs and marinate overnight in fridge, turning once or twice.
5

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.
6

Carefully remove chicken to a pre-warmed serving dish.
7

Taste sauce again and adjust seasonings to taste.
8

Place cashews in plastic baggie and bash 'em with a kitchen hammer/mallet.
9

Serve chicken with sauce poured over and garnish with bashed cashews and chopped cilantro/parsley.