Spicy Peanut Chicken
Instructions:
- 1 tsp. ground coriander
- 1 1/2 tbsp. lime juice, or the juice from 1 lime
- 1 small chili, seeds removed and sliced
- 1 1/2 lbs. chicken thighs, boneless
- 1/2 cup vegetable oil
- 1 cup salted peanuts
- 3 cloves garlic
- 1 tbsp. grated fresh ginger root
- 1 bunch scallions, whites only, sliced
- 4 cups chicken stock
- 1 tsp. Thai chili sauce
- 4 cups coconut milk
- 1 cup whipping cream
- 1/2 cup peanut butter
- 4 scallions, white only, chopped
- 1 bunch coriander, sliced
- In a large bowl, combine the ground coriander, lime juice, and chilies. Add the chicken pieces and marinate for one hour.
- In a large frying pan, heat half the oil over medium-high heat and sear the chicken pieces until golden brown on all sides. Remove from the pan and set aside.
- To the same pan, add the rest of the oil, the peanuts, garlic, ginger, and sliced scallions and sauté for 3 to 4 minutes.
- Add the chicken stock, bring to a boil, then turn heat down and simmer for 5 minutes.
- Reduce the heat to medium-low, add the chili sauce, coconut milk, and cream, then whisk in the peanut butter. Add the chicken pieces and continue to simmer for 10 minutes. Taste and adjust seasonings if necessary.
- Toss in the chopped scallions and coriander just before serving.
- Tip: I prefer to use chicken thighs for this recipe because the dark meat tends to stay moister. You can use breast meat if you like, but you will need to lessen the cooking time. The peanuts and peanut butter have a high salt content, so taste before seasoning.