Spicy Peanut Chicken Thighs
This terrific recipe for Spicy Peanut Chicken Thighs was submitted by Leisla Sansom of Alexandria, Virginia.
2 tablespoons peanut oil
8 broiler-fryer chicken thighs
2 medium onions, halved lengthwise, thinly sliced
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 (12-ounce) can beer
1/2 cup chopped parsley
1/4 cup tomato-based chili sauce
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 teaspoon rosemary leaves
1 teaspoon ground black pepper
1 bay leaf
1/2 cup roasted peanuts, without skins
Parsley sprigs for garnish (optional)
- In large skillet, place oil and heat to medium-high temperature. Add chicken and cook, turning, about 8 minutes or until brown on all sides. Remove chicken from skillet; set aside.
- Drain all but 2 tablespoons of oil from skillet. In skillet, place onions and garlic. Sauté about 5 minutes or until onions are soft and brown.
- In small bowl, mix flour and beer, stirring until smooth. Add to onion mixture, stirring to loosen brown bits from bottom of skillet.
- Stir in parsley, chili sauce, Worcestershire sauce, chili powder, rosemary, pepper, bay leaf and peanuts.
- Return chicken to skillet, reduce heat to low temperature and simmer about 25 minutes or until fork can be inserted in chicken with ease. Discard bay leaf.
- Place chicken on serving dish and pour sauce on top. Garnish with parsley sprigs, if desired.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.