Chicken Thighs with Spicy Peanut Sauce

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  2 tbsp or 28g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Onions

  Raw

  1 medium or 110g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Peanut butter

  Smooth style, without salt

  8 tbsp or 128g

• Water

  Plain, clean water

  4 tbsp or 59g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Lime juice

  Raw

  1 lime yields or 44g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Trim excess fat from the chicken thighs and season with salt and pepper.
2. In a large skillet, melt butter with oil over medium-high heat. Add chicken and cook, turning often, until lightly browned, about 10 minutes.
3. Remove chicken and set aside. Pour off all but 1 tablespoon of fat from the skillet. Add onion and cook, stirring, until softened, 3 to 5 minutes. Add broth and stir to deglaze the skillet.
4. Stir in peanut butter and water until the sauce is smooth and creamy. Adjust consistency with more water if needed. Stir in a pinch of crushed red pepper flakes.
5. Return chicken to the skillet and coat with sauce. Cover, reduce heat to medium-low, and cook until chicken is cooked through to 165°F, about 25 minutes.
6. Remove chicken to a serving platter. Skim excess fat from the sauce, stir in lime juice and 1 half of the cilantro, and spoon sauce over chicken. Garnish with remaining cilantro and serve.

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