Best Recipes Ever - Chicken in Peanut Sauce

Ingredients:

8 skinless chicken thighs
5 carrots, thickly sliced
2 onions, chopped
2 cloves garlic, minced
1-1/4 cups (300 mL) water
3/4 cup (175 mL) smooth peanut butter
1/4 cup (50 mL) soy sauce
1/2 tsp (2 mL) ginger
1/4 tsp (1 mL) hot pepper flakes
1 cup (250 mL) frozen peas
1 tsp (5 mL) white wine vinegar
2 green onions, sliced
1/2 cup (125 mL) chopped unsalted peanuts

Preparation:

Arrange chicken in Dutch oven; top with carrots, onions and garlic.

Whisk together water, peanut butter, soy sauce, ginger and hot pepper flakes; add to pan.

Cover and cook in 350°F (180°C) oven for about 1-1/2 hours or until juices run clear when chicken is pierced.

Stir in peas and vinegar; let stand, covered, for 5 minutes. Serve garnished with green onions and peanuts.

Additional Information:
Slow-Cooker Simmer

Use 16- to 24-cup (4 to 6 L) slow cooker; cook all but peas and vinegar on Low for 4 to 6 hours, or cook on High for 2 hours. Add peas and vinegar; cook on Low for 10 minutes.

Garnish as directed.

Servings: 4

Tags: carrot, chicken thigh, frozen peas, garlic, ginger, green onion, hot pepper flakes, onion, peanut, peanut butter, soy sauce, water, white wine vinegar