Thai Chicken Legs

15 Reviews
93% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

3 chicken legs, with back 2.1 lbs
1/2 cup chicken broth, low-sodium 4.2 fl.oz
1/4 cup peanut butter, natural 2.4 oz
1/4 cup wheat-free soy sauce 2.2 fl.oz
2 tbsp fresh cilantro, chopped 0.2 oz
2 tbsp lime juice, freshly squeezed 1 lime
1/2 tsp cayenne pepper 0.1 oz
2 tsp gingerroot, minced 0.4 oz
1/4 cup peanuts (or cashews), crushed [optional] 1.4 oz

Before you start

A slow cooker is needed to make this recipe.

Method

  1. Place chicken legs in the slow cooker.
  2. In a bowl, combine broth, peanut butter, soy sauce, cilantro, lime juice, chili pepper or Cayenne pepper and ginger. Pour over the chicken.
  3. Cover and cook at a low temperature for 6 to 8 hours, or until the chicken is well done.
  4. Garnish with peanuts or cashews and chopped cilantro before serving.
N. B.: Poultry may take a longer time to cook if the slow cooker is larger or if the proportion of dark meat outweighs that of white meat.

Nutrition Facts Table

per 1 serving (160 g)

Amount

% Daily Value

Calories

260

Fat

12 g

19 %

Saturated 3.1 g
+ Trans 0.1 g

16 %

Cholesterol

70 mg

Sodium

730 mg

30 %

Carbohydrate

9 g

3 %

Fibre

1 g

5 %

Sugars

2 g

Net Carbs

8 g

Protein

28 g

Vitamin A

4 %

Vitamin C

5 %

Calcium

2 %

Iron

14 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Zinc
Good source of  :
Magnesium, Phosphorus, Potassium, Vitamin B6
Source of  :
Copper, Folacin, Iron, Manganese, Omega-6, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Vegetables 0
Meat and Alternatives 3 ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

15 Reviews (15 with rating only) 93% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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