I’m out next week, so I’m doing an early posting of a really delicious, healthy, easy meal! Thai Chicken Thighs over Quinoa. This is in the crock-pot so just a little effort in the a.m. and you have a great meal in the p.m. Hubby gave it a major thumbs up. If you are unfamiliar with Quinoa (pronounced Keen-wa)– it’s all the rage in the healthy eating magazines and it’s gluten free! It’s full of fiber and really takes on the flavor of any sauces you put over it. Great substitute for mashed potatoes and better than rice! You can find it in packages (a little goes a LONG way) on the store shelf close to other grains. And in our produce department at my local store, it’s sold in bulk.
8 small bone-in, skinless chicken thighs
1/4 cup creamy peanut butter
1/4 cup chicken broth (save calories with fat-free reduced sodium)
1/4 cup Asian Toasted Sesame Dressing (Kraft has one, so do several other companies)
1 Tbsp. minced ginger root (available in produce dept)
1 Tbsp. soy sauce
1 cup Quinoa (prepare as directed on package)
2 Tbsp. plain cocktail peanuts
2 Tbsp. Corn starch
Place chicken thighs in crock pot. Mix together the peanut butter, sesame dressing, chicken broth, ginger root and soy sauce and pour over the thighs. Cover. Cook on low for 6-8 hours. Approximately 20 minutes prior to dinner, prepare Quinoa as directed on package. Remove thighs from slow cooker onto a plate and pour remaining liquid into a sauce pan on stove top. Heat on medium and add 2 Tbsp. corn starch (more if you desire thicker sauce). Add a splash more peanut butter and soy sauce and stir. Season as to your taste with salt and pepper. Spoon Quinoa onto plates and set thighs on top of Quinoa, pour thai sauce on top of chicken thighs and then sprinkle with additional peanuts and serve!! YUM!!