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Thai Thighs
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Scrumptious and delicious chicken thighs in a spicy tomato ginger sauce


Serves/Makes:2 or more

  • 1 tbsp (15 ml) peanut oil
  • 1-1/2 lbs (.7 kg). chicken thighs
  • coarse salt and black pepper to taste
  • 1 28 oz (784 grm). can peeled tomatoes, drained and coarsely chopped (in a food processor or food mill)
  • 3 to 4 tbsp (60 ml) garlic, finely chopped
  • 1 tbsp (15 ml) fresh ginger, very finely chopped
  • 1 small hot chile pepper, or to taste, finely chopped
  • 2 tsp (10 ml) sugar
  • 1/2 cup (125 ml) fresh cilantro, loosely packed
  • Heat oil in a medium skillet over medium heat.
  • Brown the thighs on both sides. Start with skin side down.
  • Season with salt and pepper while browning the second side.
  • Drain the chicken on paper towels or brown paper and set aside.
  • Drain all fat except about 2 tsp (10 ml) from the pan.
  • Add tomatoes, ginger, garlic, chili and sugar, and cook for about 8 minutes over moderately high heat.
  • Reduce to a low simmer.
  • Return the thighs to the skillet, cover, and braise slowly for about 20 minutes.
  • Add the cilantro (to taste) at the very end of the cooking.
  • This reheats wonderfully and I think it tastes even better the second day.

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