Tag Archives: chicken thighs

Peaaanut, peaaanut butter. And chicken?

Monday’s word of the day was T-I-R-E-D!

After a post-Super Bowl bedtime of wayyyy too late o’clock followed up with the random early body-clock-alarm-wakeup I was seriously struggling for energy yesterday!

Good thing I had planned on throwing together a crockpot meal to be ready & waiting upon my arrival home 🙂

Gave me plenty of time to relax and get in a rejuvenating yoga session.

Has anyone else tried the Body by Bethanny yoga workout on ExTV?  I absolutely love her first of all, plus am really liking this workout on days where I want some physical activity but not too much, ya know?

Perfect for this particular Monday if you ask me 😀

After yoga was over it was time to serve up some dinner.

Crockpot, sometimes I think we may be soulmates… you make my life so easy on days that just seem to be so hard!

Here’s the recipe, courtesy a A Year of Slow Cooking.

Slow Cooker Peanut Butter Chicken

I kind of doubled the recipe to fill the 6-quart slow cooker I have (did you know you are supposed to make sure your slow cooker is between 1/2 to 2/3 full?)

I also didn’t have any soy sauce on hand, so substituted this wonderful SoyCha sauce instead.

For the sauce:

  • 2/3 cup MaraNatha peanut butter
  • 1/2 cup SoyCha (or soy sauce)
  • juice of 1 lime
  • 1 tsp cumin
  • 1/4 container chicken broth

For the rest:

  • 2.5 lb boneless, skinless chicken thighs
  • 2 red bell peppers, sliced
  • 1 onion, sliced

I mixed up the marinade (sans chicken broth) Sunday afternoon before we left for the Super Bowl festivities. 

I also chopped up the red bell peppers and onions so they’d be ready to roll in the morning.

After 9 hours on low, I came home to some pretty awesome kitchen smells!

Once I opened up the slow cooker I removed the chicken & veggies and drained most of the fat from the remaining sauce.

With the combo of peanut butter, chicken thighs and SoyCha sauce there was a bit of oil to remove, no big deal 😛

To serve, I cooked up some spaghetti to serve as well as some simple spinach.

Dinner is served.

Very very rich dish.  A little goes a long way!

But also very flavorful and tasty.  The cumin and lime added a different spin to the “normal” peanut sauce that I’m used to – but in a good way!

The chicken was also fall apart tender and just sunk itself into the spaghetti with each bite.

Good thing we liked this because we’ll be eating it for a few days (close to 3 lbs of chicken, what was I thinking? 😉 )

Does anyone else remember this song (in reference to the post title)?  Guess having a sister 7 years younger means I remember wayyyyy more Barney than any normal person should hahaha.

Here’s to a much more “awake” day today – thank you 8 hours of sleep!!!!

Happy Tuesday all 🙂

Spicy Chicken & Tomato Orecchiette

Last night, after a long & busy day at work, I just couldn’t wait to get home and get in the kitchen for this dinner idea!

So normal, right?

Guess that’s what makes me the CookinFanatic? 😉

Since I didn’t have a workout on the agenda, I poured myself a glass of wine and got started!

Dinner’s inspiration came from two sources: 

(1) The Pioneer Woman’s Linguine w/ Chicken Thighs and (2) Epicurious’ Orecchiette with Rabbit, Tomato and Basil Sauce

Don’t worry, NO rabbits were hurt during this process, that’s’ just not my thing 🙂

What is my thing is a hearty flavorful chicken thigh.  I couldn’t have put it any better than PW:

I’m with ya sister!

Chicken thighs.  Putting the chicken breast to shame in the flavor department since… forever? 😛

So here enters a sort of fusion of the above two recipes, and what I think turned out to be a dish full of flavor.  Perhaps  close to being chicken cacciatore’s long lost twin?  Well, close, but not quite!

Spicy Chicken & Tomato Orecchiette

  • 1 onion, chopped
  • 1 green pepper, deseeded and chopped
  • 2 large cloves (or 3 small cloves) garlic, chopped
  • 1.25 lbs boneless, skinless chicken thighs, chopped small
  • 1/4 cup white wine
  • 1 tblsp olive oil
  • 1 tsp red pepper flakes
  • 1 tsp dried oregano
  • 1 tblsp chopped fresh basil (I used the frozen fresh from our garden)
  • 1 28oz. can crushed tomatoes (these had basil/oregano)
  • 1/4 cup water
  • about 10 oz. orecchiette (2/3 of box)
  • sea salt & black pepper to taste
  • Parmesan cheese to serve

Have you read this article out about the increased amount of BPA in canned tomatoes?  I really need to get back in the habit of using the Pomi boxed version which I adore (only ingredient: tomatoes)!  Next time… 

The beginnings of this dish are your basic sauté of the chopped chicken thighs in 1 tblsp olive oil. 

Be sure to season with salt and pepper too!

Once the chicken has browned a bit, remove from the pan. 

Add the onions and green peppers to the same pan, they will cook in all that wonderful-ness that the chicken left behind.

Cook the veggies until tender, about 8 minutes.

Also add in the garlic towards the end.

Now splash in a healthy pour of white wine (for the pan and for the cook, ya know?!) and let this do it’s thing for another 5 minutes or so.

Add the chicken back to the pan…

Then the tomatoes and water…

Plus the spices…

P.S.  If you use tomatoes that don’t have any seasoning already, I’d increase the amount of oregano and basil in this dish.

Turn this down to medium-low and let simmer away (covered) for 20-30 minutes, until the chicken is done cooking and the flavors have blended. 

While you’re waiting on the sauce, go ahead and boil your pasta according to direction.

I just love this little orecchiette pasta!

Once the pasta is done cooking you are ready to serve up your meal.

Oh the thick, dense pasta with the hearty yet light chicken sauce all topped with some grated Parmesan (which were more like Parm crumbles??) was just glorious!

It had a good hint of spice which was a perfect balance to the rich chicken meat.  We devoured this one!

I would have never thought of putting chicken thighs in a pasta sauce like this but let me tell you friends, it works 🙂

And now I’m off to think about my mid-morning snack already…

Is anyone else as excited as I am about these new Chobani flavors?!?!?!

Black Cherry. Mango. Lemon.  Yes please 😛

Reviews coming soon!

Enjoy your Wednesday everyone.

Have you tried the new Chobani flavors?  Which ones?  Thoughts?