While I was pretty fond of that recipe, I have to say that the very first recipe I thought of was a savory one. When I heard there was a sriracha-flavored sunflower seed butter, my first thought was about the peanut dipping sauce for chicken sate.
But I envisioned it as a spicy chicken gravy, sort of. Well, first I was thinking that I didn't want to thread chicken onto skewers, and a spicy nutty sauce would be good as a sauce for chicken thighs.
With those thoughts in mind, I went into the kitchen and started fiddling around with flavors.
The first thing I knew I wanted to do was to make this recipe in my slow cooker. It's warm out (and inside) and the slow cooker doesn't heat up the kitchen. And I don't have to watch it all that carefully.
Chicken with Sunflower Butter, Lime, and Sriracha
4 bone-in, skin-on chicken thighs
1/2 cup Good Luck Chuck
1/4 cup lime juice
1/2 cup water
2 tablespoons chopped fresh cilantro
2 scallions, thinly sliced, white and tender green
1/2 teaspoon salt
Generous grinds of black pepper
If your slow cooker has a browning setting, heat the olive oil in the slow cooker, then brown the chicken, skin-side down, then flip it over and brown it on the other side.
If your slow cooker doesn't have a browning setting, you can brown the chicken in a skillet, then add it to the slow cooker. You can also skip the browning, but it adds extra flavor to the chicken and helps the texture of the chicken skin.

Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender.
Check the chicken a few times to make sure there's enough liquid in the cooker - you want a sauce consistency, so add water, if needed, during the cooking process. Depending on your cooker, you might not need to add more.
Taste for seasoning and add more salt, pepper, or lime juice, if desired.
Serve hot, with the sauce.
To take advantage of all of the tasty sauce, consider serving this with rice.
Good Luck Chuck
Thanks to Good Luck Chuck for sponsoring these posts!
