Thai Thigh Chicken (Stovetop and Oven) Full of flavour this entrée melds the wonderful tastes of fresh ginger, soya sauce, peanut butter, coconut sauce and a touch of chillies. Bring Thailand to your table.
Full of flavour, this entrée melds the wonderful tastes of fresh ginger, soya sauce, peanut butter, coconut milk and a touch of chllies. Bring Thailand to your table. Serve these baked boneless chicken thighs with Naan bread (provided) and jasmine rice add a citrus salad for an easy delectable meal.
Downsized 2-3 Servings, Fullsized 4-6 Servings
1, 2, 3, 4
Thai Thigh Chicken
- Thaw completely in the fridge.
- Preheat the oven to 325°F.
- On the stovetop over medium high heat, brown the chicken on both sides in a large skillet. Place in a medium casserole dish.
- Add the onions and garlic to the skillet and cook over medium heat until tender.
- Stir in the spice/peanut butter mix just until combined.
- Now stir in the coconut milk and stir just until combined smoothly with the other ingredients.
- Pour the mixture over the chicken, cover and cook 1 hour.
Just before serving the chicken, stir in the lime rind and juice. Heat Naan Bread if desired.
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