Thai Chicken Thighs with Black Beans & Sweet Potatoes

Name: Thai Chicken Thighs with Black Beans & Sweet Potatoes
Cuisine: Thai
Ingredients: 1 small red bell pepper, chopped; 2 cups (500 mL) cooked black beans, or a 19 oz (540 mL) can, rinsed and drained; 3 to 4 garlic cloves, crushed; 1 cup (250 mL) salsa; 1 to 2 lb (500 g to 1 kg) skinless chicken thighs; 1 smallish dark-fleshed sweet potato, peeled and cut into chunks; Chopped salted peanuts and/or fresh cilantro, for garnish (optional); 1 tsp (5 mL) ground cumin; Steamed rice, for serving; Chopped salted peanuts and/or fresh cilantro, for garnish (optional); ½ cup (125 mL) chicken stock or water; ½ cup (125 mL) chicken stock or water; 2 Tbsp (30 mL) chopped fresh cilantro (optional); ¼ cup (60 mL) peanut butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Slow cookers are da bomb. You can toss ingredients in while everyone scrambles to eat breakfast, and by dinner-time you have a hot meal all ready to go. A slow cooker is to busy people what capes and leotards are to superheroes. (Maybe that’s a tad dramatic.)

Ingredients

1 to 2 lb (500 g to 1 kg) skinless chicken thighs
1 <

Asia
Thailand
Dinner
Breakfast
Gluten-free
South East Asia

Method

Put everything into a slow cooker, cover, and cook on low for 6 hours, stirring once or twice. If you don’t have a slow cooker, toss everything in a pot, cover it, and bake in a 350°F oven for about 1½ hours, stirring once or twice, until the chicken is