Cooking

Instructions

Thai Thigh Chicken

1. Thaw completely in the fridge.
2. Preheat the oven to 325°F.
3. On the stovetop over medium high heat, brown the chicken on both sides in a large skillet. Place in a medium casserole dish.
4. Add the onions and garlic to the skillet and cook over medium heat until tender.
5. Stir in the spice/peanut butter mix just until combined.
6. Now stir in the coconut milk and stir just until combined smoothly with the other ingredients.
7. Pour the mixture over the chicken, cover and cook 1 hour.

Just before serving the chicken, stir in the lime rind and juice.  Heat Naan Bread if desired.