Thai Chicken Legs

Thai Chicken Legs

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

4 servings
Preparation 15 min
Cooking 7 h

260 calories per serving 


3 chicken legs, with back   900 g
1/2 cup chicken broth, low-sodium   125 mL
1/4 cup peanut butter, natural   70 g
1/4 cup wheat-free soy sauce   65 mL
2 tbsp fresh cilantro, chopped   4 g
2 tbsp lime juice, freshly squeezed   1 lime
1/2 tsp cayenne pepper   2 g
2 tsp gingerroot, minced   9 g
1/4 cup peanuts(or cashews) , crushed [optional]   35 g

Before you start

A slow cooker is needed to make this recipe.


  1. Place chicken legs in the slow cooker.
  2. In a bowl, combine broth, peanut butter, soy sauce, cilantro, lime juice, chili pepper or Cayenne pepper and ginger. Pour over the chicken.
  3. Cover and cook at a low temperature for 6 to 8 hours, or until the chicken is well done.
  4. Garnish with peanuts or cashews and chopped cilantro before serving.
N. B.: Poultry may take a longer time to cook if the slow cooker is larger or if the proportion of dark meat outweighs that of white meat.

Nutrition Facts Table

Nutrition Facts

per 1 serving (160g)


% DV*

* DV = Daily Value




12 g

19 %

Saturated 3 g
+ Trans 0.1 g

16 %


65 mg


730 mg

30 %


9 g

3 %


1 g

5 %


2 g


28 g

Vitamin A

4 %

Vitamin C

4 %


2 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


Free :
Added Sugar
Source of :
Copper, Folacin, Iron, Manganese, Omega-6, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E
Good source of :
Magnesium, Phosphorus, Potassium, Vitamin B6
Excellent source of :
Niacin, Zinc

More info

This recipe is in the following categories: Poultry | Main courses/Entrées | Diabetes-friendly | Halal | Kosher | Slow Cook

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