2 tablespoons light or white miso (use soy-free, if needed)
1 tablespoon honey
2 teaspoons red curry paste
2 garlic cloves, crushed
1 cup hot water
8 chicken thighs, bone in, with skin
2 tablespoons oil
Salt, to taste
Black pepper, to taste
2 small to medium bell peppers (orange, red, or yellow), diced
1 medium onion, halved and thinly sliced
3 tablespoons dry white wine
2 green onions, thinly sliced
3 cups cooked brown or white rice, to serve
Instructions
In a medium bowl, whisk together the peanut butter, miso, honey, curry paste, garlic, and water until smooth.
Heat the oil in a large skillet over medium-high heat. Lightly season both sides of the chicken with salt and pepper. Add the chicken to the skillet, and cook until golden brown (about 4 minutes per side). Transfer the chicken to a plate, and drain most of the fat from the skillet, leaving 2 tablespoons in the pan.
Place the skillet back over medium-high heat, add the peppers and onions, and cook until the onions are soft, about 3 to 5 minutes.
Reduce the heat to medium-low, add the white wine, return the chicken to the skillet, and pour the peanut-miso sauce over all. Simmer the chicken, partially covered, for about 20 minutes. If the sauce becomes too thick, you can add a little more water. During the last minute of cooking, add in the green onions.
Plate the chicken with rice, and spoon any remaining peanut sauce, onions, and peppers over top.