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Slow Cooked Thai Peanut Chicken

★★★

Slow-Cooked Thai Peanut Chicken

Chicken thighs are a great choice for large families. Most of my boys prefer the thighs over the breasts anyway. The cost savings for this recipe pretty much ended there. Marmalade is not typically something in this house, nor is coconut milk. In fact, I had a hard time finding it. This makes a good sauce for the chicken, a little sweet for my personal preference, but the boys all liked it.

  • 1 cup all-purpose flour
  • 8 boneless skinless chicken thighs (about 2 pounds)
  • ¾ cup creamy peanut butter
  • ½ cup orange juice
  • ¼ cup orange marmalade
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons hoisin sauce
  • 1 can (14 ounces) light coconut milk, divided
  • 1 cup uncooked basmati rice
  • ¾ cup water
  • ½ cup chopped salted peanuts
Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. Transfer to a greased 4- or 5-qt. slow cooker.
In a small bowl, combine the peanut butter, orange juice, marmalade, oil, soy sauce, teriyaki sauce, hoisin sauce and ¾ cup coconut milk; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
In a small saucepan, bring the rice, water and remaining coconut milk to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork. Serve with chicken and sauce; sprinkle with peanuts.

Makes 8 servings
Source : Taste of Home

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