Thai Thighs

Total Time: 15 hrs Preparation Time: 8 hrs Cook Time: 7 hrs

Ingredients

• Servings: 4
• 8 chicken thighs, bone-in (skin optional)
• 1 cup salsa verde (so salsa is not thai – this is fusion cuisine!)
• 1 teaspoon thai sweet chili sauce or 1 teaspoon sambal oelek chili paste
• 3 -4 fluid ounces thai peanut sauce
• 2 -3 tablespoons fresh squoze lime juice
• 1 1/2 tablespoons asian fish sauce or 1 1/2 tablespoons oyster sauce
• 6 -10 scallions, part only,chopped
• 2 teaspoons ginger, freshly grated or minced
• 1/4 cup cashews (or more, to taste)
• fresh cilantro or parsley (to garnish)

Recipe

• 1 place salsa, chili sauce, peanut sauce, juice, fish sauce, scallions and ginger in a bowl – mix thoroughly.
• 2 chill this mixture for 30 minutes, then taste and adjust spice/heat to taste.
• 3 place this mixture and the thighs in a gallon freezer bag or a covered plastic container.
• 4 shake well to thoroughly coat thighs and marinate overnight in fridge, turning once or twice.
• 5 dump the whole shootin’ match in ye olde crocke potte and cook on low setting for about 7 hours or till chicken is cooked thoroughly.
• 6 carefully remove chicken to a pre-warmed serving dish.
• 7 taste sauce again and adjust seasonings to taste.
• 8 place cashews in plastic baggie and bash ‘em with a kitchen hammer/mallet.
• 9 serve chicken with sauce poured over and garnish with bashed cashews and chopped cilantro/parsley.