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Slow Cook Thai Chicken
From Diana Ruffin August 2013
Ingredients
  • ¾ cup salsa
  • ¼ cup peanut butter (chunky or creamy)
  • 1 cup light coconut milk
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 1 teaspoon white sugar
  • 1.5 tsps. cayenne pepper  (used 1 tsp)
  •  
  • 1 tablespoons grated fresh ginger*  (used ¼ tsp ground ginger)
  •  
  • 2 to 3 pounds skinless chicken thighs  (used 8 boneless/skinless more would have been better)
  •  
  • chopped peanuts, for topping
  • chopped cilantro, for topping
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