Ingredients
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8 chicken thighs, bone-in (skin optional)
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1 cup salsa verde (so salsa is not Thai – this is fusion cuisine!)
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3 -4 fluid ounces thai peanut sauce
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2 -3 tablespoons fresh squoze lime juice
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1 1/2 tablespoons asian fish sauce or 1 1/2 tablespoons oyster sauce
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6 -10 scallions, white part only,chopped
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2 teaspoons ginger, freshly grated or minced
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1/4 cup cashews (or more, to taste)
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fresh cilantro or parsley (to garnish)
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1 teaspoon Thai sweet chili sauce or 1 teaspoon sambal oelek chili paste
Instructions
- Place salsa, chili sauce, peanut sauce, juice, fish sauce, scallions and ginger in a bowl mix thoroughly.
- Chill this mixture for 30 minutes, then taste and adjust spice/heat to taste.
- Place this mixture and the thighs in a gallon freezer bag or a covered plastic container.
- Shake well to thoroughly coat thighs and marinate overnight in fridge, turning once or twice.
- 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.
- Carefully remove chicken to a pre-warmed serving dish.
- Taste sauce again and adjust seasonings to taste.
- Place cashews in plastic baggie and bash em with a kitchen hammer/mallet.
- Serve chicken with sauce poured over and garnish with bashed cashews and chopped cilantro/parsley.