Slow-Cooked Peanut-Ginger Chicken

PREP 5 MINS COOK 5 TO 6 HOURS SERVES 6

1 cup medium salsa
1/3 cup light peanut butter
2 Tbsp frozen orange juice concentrate
1 Tbsp reduced-sodium soy sauce
1 Tbso liquid honey
1 Tbsp grated gingerroot
1/2 tsp curry powder
12 boneless skinless chicken thighs (about 2 1/4 lbs / 1 kg)
Chopped green onions and chopped peanuts for garnish (optional)

1. Whisk together salsa, peanut butter, orange juice concentrate, soy sauce, honey, gingerroot and curry powder in the crock of a slow cooker.

2. Place chicken thighs over sauce. Turn pieces to coat both sides with sauce.

3. Cover and cook on low heat setting for 5 to 6 hours or high heat setting for 2 1/2 to 3 hours, until chicken is tender.

4. Garnish chicken with chopped green onions and chopped peanuts, if desired.

Recipe Tip: This recipe tastes great served on a bed of hot basmati rice or coconut rice with sweet green peas on the side.

PER SERVING: ( 2 THIGHS) 283 CAL, 11G FAT (2.4 SAT FAT), 31 CARB, 1G FIB, 26MG CHOL, 479MG SOD

Delicious! I was a little reluctant to try this recipe... well due to... salsa and peanut butter?? and then orange juice... it was just getting weirder and weirder... so weird that I had to try it! And to boot I found the recommended basmati rice (which is a nut flavored rice) and it was a great addition, really! :) Glad I decided to try it!