Sara's Lemon-Ginger Chicken
serves 4 to 6
8 chicken thighs (about 2lbs) skin removed
Place in 3.5 to 6 qt slow cooker.
Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.Remove chicken from cooker, using slotted spoon; place on serving platter. Remove fat from sauce. Pour sauce over chicken. Sprinkel with peanuts and cilantro. Serve it over rice, with a salad.
2 tblsp lime juice
1/4 cup peanut butter
1 tsp grated fresh gingerroot
1 can (15 ounces) diced fire-roasted tomatoes
1 clove garlic, roughly chopped
half a medium jalape�o, seeds and ribs removed
1/2 teaspoon salt
1 tblsp soy sauce
Mix, blend, and pour over chicken.