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Peanut Ginger Chicken with Cucumber Salsa



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Amarante




 
 
    
 

Post Fri, Aug 19 2022, 7:00 am
This was very good. The cucumber salad is really essential to complement the flavors of the peanut chicken and is easy to make ahead of time.

Peanut Ginger Chicken with Cucumber Salsa

Excerpt From: Brian Noyes - The Red Truck Bakery Farmhouse Cookbook

“Dwight loves fresh-from-the-garden cucumbers sliced and tossed with a bit of vinegar and sugar, so we planted them (and enjoyed them) every year until the groundhogs and raccoons caught on. Before that, we ended up with more than we could use, so I’d make a salsa with the cucumbers, sugar, and vinegar, adding a little bit of jalapeño spicy heat, that paired nicely with an Asian-peanut baked chicken, which is a bit like a chicken satay in a big baking dish. If a peanut allergy exists in your household, consider using almond butter (I sometimes substitute Big Spoon Roasters’ Fiji Ginger almond butter).

SERVES 4 TO 6

FOR THE CHICKEN:

½ cup creamy peanut butter
¾ cup unsweetened apple cider, warmed slightly in the microwave
2 tablespoons peanut oil
3 tablespoons soy sauce
2 tablespoons apple cider vinegar
½ cup chili sauce (not hot sauce), such as Heinz brand
1 tablespoon plus 1 teaspoon minced garlic
2 tablespoons freshly grated ginger
12 boneless, skinless chicken thighs

FOR THE CUCUMBER SALSA:

¼ cup apple cider vinegar
2 tablespoons peanut oil
1 tablespoon sugar
1 cup peeled, seeded, and diced cucumber (1 medium)
2 scallions, white and green parts, trimmed and finely chopped
2 tablespoons chopped fresh cilantro
1 small jalapeño pepper, seeded and minced

1.Make the chicken: In a medium bowl, stir together the peanut butter and the warmed apple cider until smooth. Add the oil, soy sauce, vinegar, and chili sauce, stirring until well combined. Stir in the garlic and ginger.

2.Preheat the oven to 375°F. Lightly grease a 13 × 9-inch baking dish or pan with vegetable oil spray.

3.Spread a thin layer of the peanut sauce on the bottom of the baking dish. Add the chicken thighs, tucking each one into a bundle so they don’t overlap, and cover with the remaining peanut sauce. Bake, uncovered, for 35 to 40 minutes, or until tender, cooked through, and the internal temperature registers 165°F on an instant-read thermometer.

4.Meanwhile, make the cucumber salsa: In a medium bowl, thoroughly whisk together the vinegar, oil, and sugar. Stir in the cucumber, scallions, cilantro, and jalapeño. Let sit at room temperature while the chicken cooks.

5.Serve 2 or 3 chicken thighs on each plate, spooning any sauce and pan juices over the top, with a heap of the cucumber salsa alongside.[color=Font Color] [/color]
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