I told you we loved recipes from the Ravenous Couple – this is the second one in two weeks!  This recipe has a bit of a kick, especially the next day for lunch! Yum!

(please excuse my pictures – I’ve been having some inner ear issues and my balance / steady hand is off)

• 2 lbs dark chicken thighs, skin removed
• 6-8 whole dried red peppers (I used a mixture I bought at one point from the Mexican section of the grocery store)
• 2 cups (one can) low sodium chicken stock or coconut juice (not milk)
• 2 green onions, cut about 1 inch segments
• 2 cloves of garlic, minced
• 1 tablespoon of minced lemongrass, garlic, shallot mixture (taken from the merinade below)
• peanut oil
• cooked rice

• 2-3 minced shallots
• 4-5 cloves of minced garlic
• 2 stalks of lemongrass, minced
• 2- tablespoons of red chili pepper flakes (use more or less according to taste)
• 3 tablespoons of sugar
• 4 tablespoons of fish sauce.
• 2 tablespoons of sesame oil
• 1 teaspoons of tumeric powder
• 1 tablespoons of fresh ground pepper

Directions

1. Mix the ingredients for the marinade and marinade the chicken for at least 2 hours or overnight covered in the fridge (overnight is the best!).

2. In a large wok or frying pan on medium-high heat, add about 1-2 tbs of peanut oil and brown each side of the chicken thighs until brown, flipping occasionally so not to burn (about 7-10 minutes each side).

3. Add the dried whole red peppers and chicken stock/coconut juice; cover and cook until the juice is reduced by about half.  Make any needed seasoning adjustments and add the green onions just before turning off heat.

4. Serve with a scoop of hot rice.