A Naturally Frugal Dinner for Four: Chicken Thighs with Spicy Peanut-Miso Sauce
 
 
This recipe is adapted from Cooking Light, November 2010.
Author:
Serves: 4
Ingredients
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons light / white miso
  • 1 tablespoon honey or agave nectar
  • 2 teaspoons red curry paste
  • 2 crushed garlic cloves
  • 1 cup hot water
  • 8 chicken thighs, bone in, with skin
  • 2 tablespoons avocado oil, olive oil, or coconut oil
  • Salt & pepper, to taste
  • 2 small to medium sweet bell peppers (orange, red, or yellow), diced
  • 1 medium onion, halved and thinly sliced
  • 3 tablespoons dry white wine
  • 2 green onions, thinly sliced
  • To Serve: cooked brown or white rice and steamed veggies (I steamed some broccoli in the steamer basket of my rice cooker as the rice cooked)
Instructions
  1. In a bowl, whisk together the peanut butter, miso, honey, curry paste, garlic, and water. Set aside.
  2. Alisa's Lazy Chicken Method: Season chicken thighs with a little salt and pepper. Place them in a crockpot on low for about two to four hours (in a single layer if possible), or until they are wonderfully, fall off the bone cooked.
  3. Cooking Light's Stove Top Chicken Method: Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and add it to the skillet, cooking to a golden brown (about 4 minutes per side). Transfer the chicken to a plate, and drain the fat, but since you just used up the oil, you will need to leave about 2 tablespoons of the fat in the skillet to cook your veggies.
  4. With the skillet still set 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.
  5. Plate the chicken with rice and steamed broccoli (or veggie of your choice), and spoon any remaining peanut sauce w/ onions and peppers over top.
Recipe by Go Dairy Free at https://www.godairyfree.org/news/nutrition-headlines/a-naturally-frugal-dinner-for-four-chicken-thighs-with-spicy-peanut-miso-sauce