I promised you a recipe. Call it #IsolationBaking
Tangy Peanut-Sauced Chicken
(excuse the lousy photos but it really is very good)
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Serves 4
INGREDIENTS
Chicken pieces for 4: 2 leg-thigh sections & 1 breast filet, skin on
¼ cup (65 ml) hot water
¼ cup (4 tablespoons/60 grams) smooth peanut butter
2 tablespoons lime juice
2 tablespoons sliced scallions or spring onions
MORE
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½ teaspoon grated fresh ginger
¼ teaspoon cayenne pepper
Preheat the oven to 375°F (190°C).
Trim excess skin & fat off of the chicken pieces. I separate the legs from the thighs. Line a large baking pan with foil.
Put the peanut butter in a small saucepan & gradually
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stir in the hot water until smooth. Stir in the lime juice, spring onion, grated ginger & the cayenne. Cook over low heat until warmed through.
Brush the chicken pieces on both sides with peanut sauce & lay them on the foil-lined baking tray.
Bake for 45 minutes to
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1 hour or until cooked through to the bone.
Reduce the rest of the sauce slightly and serve with the baked chicken.
Enjoy!
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