Chicken Thighs with Spicy Peanut Sauce

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  2 tbsp or 28g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Onions

  Raw

  1 medium or 110g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Peanut butter

  Smooth style, with salt

  ½ cup or 129g

• Lime juice

  Raw

  1 lime yields or 44g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Trim chicken of excess fat and season on all sides with salt and pepper.
2. Melt butter with oil in a large skillet over medium-high heat. Add chicken and cook, turning often, until lightly browned, about 10 minutes total.
3. Remove chicken to a plate and pour off all but 1 Tbsp. fat from skillet. Add onion and cook, stirring, until softened, 3 to 5 minutes. Add broth and cook, stirring to pick up any browned bits on bottom of skillet. Stir in peanut butter and 1/4 cup water. Cook, stirring, until sauce is smooth and creamy. (If sauce appears too thick, add more water, 1 Tbsp. at a time, to reach desired consistency.) Stir in crushed red pepper.
4. Return chicken to skillet; turn to coat with sauce. Cover skillet, reduce heat to medium-low and cook until chicken is cooked through, about 25 minutes. Remove chicken to serving platter. Skim off any excess fat from sauce, stir in lime juice and 1 Tbsp. cilantro, if using, and spoon sauce over chicken. Sprinkle with remaining cilantro, if desired, and serve.

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