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Category: peanuts

Thai Chicken Thighs

4 COMMENTS

Spilling the Beans does it again! This book does not disappoint, if I haven’t convinced you to buy it yet…buy it! I loved this recipe. To be honest, I didn’t put much work into making it. My very  lovely friend, Anja, invited me over for a dinner and movie date and I ended up mostly observing while she cooked (… she was just doing such a good job I didn’t want to interfere ;) )

This recipe is packed with protein and flavor, and reheats well so make a big batch! Make it even better by cooking your rice in some light coconut milk and unsweetened coconut flakes! Just a word of warning it takes quite a while to bake (about 1 – 1.5 hours) which we didn’t realize until we where making it…good thing it took us that long to decide what movie to watch. Dietitians are so indecisive…..

I clearly didn’t get a good picture of this dish, I was too excited to eat it! But somethings better than nothing …

thai-chicken-thighs

Thai Chicken Thighs

Serves 6

Adapted from Spilling the Beans

  • 1 to 2 lbs skinless chicken thighs
  • 1 smallish dark-fleshed sweet potato, peeled and cut into chunks
  • 1 red bell pepper, chopped
  • 2 cups black beans (cooked or drained and rinsed if canned)
  • 4 garlic cloves, crushed
  • 1 cup salsa
  • 1/2 cup chicken stock or water
  • heaping 1/4 cup peanut butter
  • 1/2  5.5 oz  can tomato paste
  • 2 tbsp chopped fresh cilantro (optional)
  • 1 tsp ground cumin
  • Chopped salted peanuts and fresh cilantro, for garnish
  • Steamed rice, for serving

Directions 

  • Whisk the peanut butter, cumin, garlic, salsa, tomato paste and water/broth
  • Mix salsa mixture with the remaining ingredients (besides the rice, cilantro, and peanuts) in a 9 x 13 inch casserole dish
  • Cover with foil. Bake at 350 F for an hour to 1.5 hrs — check the temperature. The chicken thighs should reach 165 F
  • Stir every 1/2 hour or so until the chicken is cooked through

Serve over hot (coconut) rice and garish with peanuts and fresh cilantro.

Slow cooker option: Put everything in, cover, and cook on low for 6 hours, stirring once or twice.



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