1 cup salsa
1/3 cup light peanut butter
2 tbsp frozen orange juice concentrate
1 tbsp reduced sodium soy sauce
1 tbsp liquid honey
1 tbsp ginger root, grated
1/2 tsp curry powder
12 boneless, skinless chicken thighs (about 2 1/4 lbs or 1 kg)
Garnish:
Chopped peanuts
Chopped green onions
Whisk together the salsa, peanut butter, orange juice concentrate, soy sauce, honey, ginger root and curry powder in the crock of a slow cooker. Place chicken thighs over sauce. Turn pieces to coat both sides with sauce. Cover and cook on low heat setting for 5 to 6 hours or high heat setting 2 1/2 to 3 hours, until chicken is tender. Do not over cook. Serve over rice and garnish with chopped green onions and peanuts.
