Yesterday, I went to a local farm market store to get chicken thighs to make peanut sauce chicken, I teased you with a few weeks back, and came out with so much more (as always). In my bags was: cream top grass-fed yogurt I couldn’t absolutely resist because it was 1.5kg, with 3.5% fat, plain yogurt without added sugar; local bakery’s whole wheat buns, bread and regular pretzel sticks; pirogies (my emergency meal for the weekend) and 10 slices of bacon!
Oh, and I didn’t use my reusable garbage bags because I am in need of plastic shopping bags for my small garbage bins around the house. Sounds familiar?:)
The guy behind the counter and me exchanged stares re: how much and which bacon. I was offered “a pounder” which I assume is an average customer’s amount. Um no, I do not need 30 slices of bacon – 10 please, with paper in between for easy freezing. You know, I’m just kind of flavouring the salad.
The night before, I tried new salad with yogurt apple cider vinegar dressing and immediately decided it needs bacon. Speaking of eating healthy without going crazy.
I picked chicken thighs with skin on and bone in, which I trimmed from extra fat and skin at home. On a side, I added salt, garlic and pepper. Got my hands dirty and coated chicken well. Tucked pineapple pieces in between (optional) and into the oven it went.
One thing I have recently learnt about baking chicken is to let it bake at high temperature uncovered. This is when dark meat really gets tender, baking in its own juices and tastes baked/roasted instead of boiled.
I made peanut butter sauce for chicken in a blender, similar to my easy peanut sauce recipe. It goes on top of chicken after it is baked because if you bake peanut butter, it will simply dry out.
This baked chicken is kind of similar to Thai peanut sauce chicken, but I’m not sure I would call it that. Thai food, to me, is spicier, with a more pungent fishy flavour. Where as, I am offering you more of a homemade simple comfort food chicken. The one you can’t order in a restaurant, you know what I mean. We made quinoa on a side, and I like to place it in the middle of the plate, and put chicken with its juices on top. I also reserved some of the fatty juice for soup, it was like jello the next morning.
Enjoy, my friends, and check out my other 50 clean eating chicken recipes post.
- 5 lbs (16 pieces) chicken thighs, bone in and skin on*
- 1/2 tsp salt
- 1 large garlic clove, grated
- Ground black pepper, to taste
- 1 cup pineapple chunks, fresh or frozen (optional)
- 1/4 cup green onions, finely chopped
- 5 tbsp peanut butter, organic or natural
- 3 tbsp soy sauce (I used Bragg’s)
- 1 tbsp rice (any) vinegar
- 1 tbsp raw honey or maple syrup
- 1 medium garlic clove
- 1/4 cup hot water
- Preheat oven to 425 degrees. In a large baking dish, add chicken, garlic, salt and pepper. Mix well to coat evenly and spread in a single layer skin side up. Tuck pineapple pieces in between chicken and bake covered for 30 minutes, uncover and bake another 20 minutes.
- While chicken is baking, make peanut butter sauce by combining all Easy Peanut Sauce ingredients in a blender and processing until smooth.
- Drizzle peanut sauce over each chicken thigh and garnish with green onions. Serve hot with brown rice, quinoa and/or veggies.
*Trim chicken of extra fat and skin, or remove all skin. Leftover juices are good for making soup. Can use skinless and boneless thighs.