comes from Recipes in The Mail.
cup soy sauce
8 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 tablespoons hot pepper sauce
2 pounds skinless chicken thighs
1 tablespoon sesame oil
1 tablespoon brown sugar
1 onion, sliced
1/2 cup water
4 tablespoons crunchy peanut butter
2 tablespoons green onions, chopped
a large bowl, combine the soy sauce, garlic,
ginger and hot pepper sauce. Mix well and
place chicken in the bowl, turning to coat
evenly. Cover and marinate in the refrigerator
for at least one hour.
the sesame oil in a Dutch oven over medium
high heat. Add the brown sugar, stirring until
dissolved. Add the onion and sauté
for 5 minutes. Add the chicken parts and sauté
for 5 minutes, turning to brown evenly. Pour
in marinade, add the water and bring to a
heat to low and simmer for 15 to 20 minutes.
Add the peanut butter, stirring well, and
simmer for 10 more minutes. Transfer chicken
to a serving platter, pour sauce over, and
garnish with the chives.