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
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
- 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.