Roasted Chicken Thighs with Thai Soy Peanut Sauce With Roasted Purple Asparagus and Lavender Couscou
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Whisk
- Saucepan
- Fork
- Spatula
Ingredients
- 4 boneless, skinless chicken thighs
- 6 large purple asparagus stalks, cut lengthwise
- 1/3 C Trader Joe’s Soyaki Marinade
- 3-4 T soy sauce
- 1 ½ T Sriracha sauce (can add more if desired for more heat!)
- 2 T honey
- A heaping T peanut butter (I used creamy, you can use chunky if you prefer)
- 2-3 T sea salt
- ¼ t black cracked pepper
- 2-3 T light oil
- 4 T chopped salted peanuts
- Handful of chopped fresh cilantro
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