Thai Thighs

Name: Thai Thighs
Ingredients: 1 tbsp (15 ml) peanut oil; 1-1/2 lbs (.7 kg). chicken thighs; coarse salt and black pepper to taste; 1 28 oz (784 grm). can peeled tomatoes, drained and coarsely chopped (in a food processor or food mill); 3 to 4 tbsp (60 ml) garlic, finely chopped; 1 tbsp (15 ml) fresh ginger, very finely chopped; 1 small hot chile pepper, or to taste, finely chopped; 2 tsp (10 ml) sugar; 1/2 cup (125 ml) fresh cilantro, loosely packed

9 ingredients

11 steps

Ingredients

1 tbsp (15 ml) peanut oil
1-1/2 lbs (.7 kg). chicken thighs
coarse salt and black pepper to taste
1 28 oz (784 grm). can peeled tomatoes, drained and coarsely chopped (in a food processor or food mill)
3 to 4 tbsp (60 ml) garlic, finely chopped
1 tbsp (15 ml) fresh ginger, very finely chopped
1 small hot chile pepper, or to taste, finely chopped
2 tsp (10 ml) sugar
1/2 cup (125 ml) fresh cilantro, loosely packed

Directions

1

Heat oil in a medium skillet over medium heat.
2

Brown the thighs on both sides.
3

Start with skin side down.
4

Season with salt and pepper while browning the second side.
5

Drain the chicken on paper towels or brown paper and set aside.
6

Drain all fat except about 2 tsp (10 ml) from the pan.
7

Add tomatoes, ginger, garlic, chili and sugar, and cook for about 8 minutes over moderately high heat.
8

Reduce to a low simmer.
9

Return the thighs to the skillet, cover, and braise slowly for about 20 minutes.
10

Add the cilantro (to taste) at the very end of the cooking.
11

This reheats wonderfully and I think it tastes even better the second day.