Chicken Slow cooked Thai Peanut chicken

By Skookum13

Ingredients

• 1 cup flour
• 8 boneless skinless chicken thighs ( 2 lbs)
• 3/4 cup creamy peanut butter
• 1/2 cup orange juice
• 1/4 cup orange marmalade
• 2 T sesame oil
• 2 T soy sauce
• 2 T teriyaki sauce
• 2 T hoisin sauce
• 1 can (14 oz) light coconut milk divided
• 1 cup uncooked basmati rice
• 3/4 cup water
• 1/2 cup chopped salted peanuts

Details

Servings 8

Preparation

Step 1

1 place flour in a large resealable plastic bag. Add chicken, few pieces at a time, and shake to coat. Transfer to a greased 4 or 5qt slow cooker.
2 In a small bowl, combine the peanut butter, orange juice, marmalade, oil, soy sauce, teriyaki sauce, hoison sauce and 3/4 cup of coconut milk. Pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
3 In a small saucepan, bring the rice, water and remaining coconut milk to a boil. Reduce heat; cover and simmer for 15-20 min or until rice is tender.
Fluff with a fork. Serve with chicken and sprinkle with peanuts.