8 chicken thighs,
skin removed
3/4 cup hot salsa
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated fresh gingeroot
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro
Put chicken in
slow cooker. In small bowl combine salsa, peanut butter, lime
juice, soy sauce and gingerroot then pour over chicken. Cook
on low for 8-9 hours, checking that chicken is no longer pink
in the middle.
To serve, remove
chicken and place on bed of rice or noodles. Pour sauce over,
and garnish with peanuts and cilantro.
