Cilantro is a great way to add a touch of green to a dish, for St. Patrick’s Day or just when you want a fresh color. In this recipe, you can use it while cooking and as a garnish at the finish.
The best part of this recipe is that it goes together in minutes, though it takes hours to cook in your slow cooker. You can play around with this, too, serving it over sautéed shredded cabbage or glass noodles instead of rice. You could add minced red pepper either to the sauce or as a garnish for extra color
Slow Cooker Thai Chicken Thighs
8 boneless skinless chicken thighs
1 (16-ounce) jar cilantro salsa (or any salsa you prefer)
½ cup peanut butter (crunchy or creamy)
2 teaspoons ginger
2 tablespoons soy sauce
2 teaspoons lime juice
Garnishes: Cilantro, scallions, jalapeño slices, crushed peanuts, minced red pepper, lime wedges
Put chicken, salsa, peanut butter, ginger, soy sauce and lime juice in slow cooker on low for 6-8 hours. Stir once or twice during cooking; add more soy sauce or salt, to taste. Toward the end of cooking, add red pepper or sriracha, if you want to kick up the heat. (Don’t add hot ingredients early on or the heat will intensify.)
Garnish with your choice of cilantro leaves, scallions, jalapeño slices and peanuts.
Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).
Adapted from food.com