- 4 bone-in, skin-on chicken thighs (about 1 lb. total)
- Salt and pepper
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 cup low-sodium chicken broth
- 1/2 cup peanut butter
- 1 teaspoon crushed red pepper
- Juice of 1 lime
- 2 tablespoons chopped cilantro
- calories 519
- fat 43 g
- satfat 12 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 25 g
- carbohydrate 10 g
- fiber 2 g
- cholesterol 94 mg
- iron 0.0 mg
- sodium 505 mg
- calcium 0.0 mg
How to Make It
Trim chicken of excess fat; season with salt and pepper.
Melt butter with oil in a skillet over medium-high heat. Add chicken; cook, turning often, until lightly browned, about 10 minutes total.
Remove chicken to a plate; pour off all but 1 Tbsp. fat. Sauté onion until softened, about 5 minutes. Add broth and cook, stirring to pick up browned bits of chicken on bottom of skillet. Stir in peanut butter and 1/4 cup water. Cook, stirring, until sauce is smooth. (If sauce is too thick, add water, 1 Tbsp. at a time.) Stir in red pepper.
Return chicken to skillet; turn to coat. Cover, reduce heat to medium-low; cook until chicken is cooked through, 25 minutes. Remove chicken to platter. Skim fat from sauce, stir in lime juice and 1 Tbsp. cilantro; spoon over chicken. Sprinkle with remaining cilantro.