MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ginger Chicken w/Sesame-Peanut Sauce
Categories: Poultry, Herbs, Nuts, Vegetables
Yield: 5 servings

MMMMM--------------------------CHICKEN-------------------------------
1 tb Toasted sesame oil
2 ts Kosher salt; more as needed
1 ts Fine grated fresh ginger
3 cl Garlic; fine grated or
- minced
3 1/2 lb Bone-in, skin-on chicken
- thighs & drumsticks
1 tb Neutral oil
2 Scallions; thin sliced;
- garnish

MMMMM------------------------PEANUT SAUCE-----------------------------
1/4 c Soy sauce or tamari; more to
- taste
2 tb Unseasoned rice vinegar;
- more to taste
1 cl Garlic; fine grated or
- minced
1/2 ts Fine grated fresh ginger
1 tb Toasted sesame oil
1 tb Honey; more to taste
1/2 c Smooth peanut butter

PREPARE THE CHICKEN: In a small bowl, mix together
sesame oil, salt, ginger and garlic, and smear mixture
all over the chicken and underneath the skin. Place
chicken on a rimmed baking sheet (or plate), preferably
on a rack to allow air to circulate, and refrigerate
uncovered for at least 1 hour and up to 24 hours.

Set oven @ 425ºF/218ºC.

Remove the rack under the chicken if you’ve used one. If
the chicken isn’t on a rimmed baking sheet, transfer it
to one (you can line it with parchment to make clean-up
easier, but it’s not necessary). Pat the legs dry with a
paper towel. Drizzle chicken with the neutral oil. Roast
until the chicken is golden brown and the juices run
clear when the thickest part of the thigh is pricked
with a fork, 30 to 40 minutes.

While chicken is in the oven, make the peanut sauce: In
a medium mixing bowl, whisk together soy sauce, vinegar,
garlic and ginger until combined, then whisk in sesame
oil and honey. Add peanut butter and whisk until smooth.
If the mixture is very thick (and this depends on your
brand of peanut butter), whisk in a few tablespoons of
cold water until it becomes a thick but pourable sauce.

Transfer chicken to a serving plate and carefully pour
any pan juices on the baking sheet into the bowl with
the peanut sauce. Whisk until combined. Taste the sauce
and add more soy sauce, vinegar or honey if you’d like.

Drizzle or brush some of the peanut sauce all over
chicken pieces, reserving some sauce for serving.
Garnish with scallions and serve with reserved peanut
sauce.

By: Melissa Clark

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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