Braised Chicken Thighs With Spicy Tomato And Ginger Sauce

• 1 Tbsp. peanut oil
• 1/2 lb. chicken thighs (preferably boneless, cut in half)
• salt and black pepper to taste
• 1 (28 oz.) can peeled tomatoes without juice, coarsely chopped or stewed tomatoes
• 2 Tbsp. finely chopped garlic
• 1 Tbsp. finely chopped, fresh ginger
• 1 small, fresh, hot chili, chopped or hot red pepper flakes or canned jalapeno, seeded
• 2 tsp. sugar

1. In a medium frying pan, heat oil over moderate heat.
2. Brown thighs on both sides, skin side first.
3. Salt and pepper while browning second side.
4. Drain thighs on paper towels and set aside. Drain fat from frying pan except for 2 teaspoons.
5. Add tomatoes, garlic, ginger, chili and sugar and cook over moderately high heat for about 8 minutes.
6. Reduce to a low simmer.
7. Return thighs to skillet.
8. Cover and braise slowly for 20 minutes.

peanut oil, chicken thighs, salt, tomatoes, garlic, fresh ginger, pepper, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=195931 (may not work)