|Recipe Name:||Baked Chicken with Coconut Peanut Sauce||Submitted by:||Ryan|
|Preparation Time:||10-30 Minutes|
|Number of Servings:||4|
1 including head/feet if poss. chicken, roasting
1 Tablespoon(s) melted butter
1 Dash(s) Sea salt
1 Dash(s) freshly ground black pepper
Preheat oven to 350.
Cut up chicken, reserving backs, wings, neck, head and feet for making chicken stock. Place breasts, thighs, and drumsticks, skin side up, in a stainless steel baking pan. Brush with butter and sprinkle with salt and pepper.
Place chicken in oven and bake about 2 hours, or until golden brown. Remove to a heated platter and serve with Coconut Peanut Sauce.
Coconut Peanut Sauce (
Required ) :
6 Clove(s) coarsely chopped garlic
2 2-inch, peeled and chopped ginger root
1 Bunch(s) chopped cilantro
1 Tablespoon(s) oil, olive
1 Teaspoon(s) Asian hot chili oil
3/4 Cup(s) natural peanut butter
3/8 Cup(s) soy sauce, naturally fermented
3 Tablespoon(s) or coconut vinegar vinegar, rice
1/2 Can(s) coconut milk
Place garlic, ginger, and cilantro in a food processor and pulse until finely chopped. Add all remaining ingredients and pulse until well blended. To warm sauce, place in a medium bowl set in a pan of hot water over very low heat.