4 Servings 40 min Cook
4 Thigh, bone removed Chicken Thigh
1 Dash Salt
1 Dash Pepper
2 Tbsp Butter
2 Tbsp Vegetable Oil
1 Medium (2-1/2" dia) Onions
1 Cup Chicken Broth
1/2 Cup Peanut Butter
1 Lime yields Lime Juice
2 Tbsp Fresh Cilantro
Trim chicken of excess fat and season on all sides with salt and pepper.
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.
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.
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.