Peanut Crusted Chicken with Thai Sauce
Today I found time to do something I haven't done in a while: make up a recipe.
Peanut Crusted Chicken:
Chop peanuts coarsely. Trim four boneless, skinless, chicken breasts. Coat with peanuts. Bake at 350 F for ~20 min or until done.
Thai Sauce:
In a small saucepan combine minced garlic, ginger (fresh grated or paste), lemongrass, dried arbol chilies (crushed red pepper flakes would also work), chopped raisins, crushed cardamom pods (1 black; 3 green), cinnamon, curry powder, coriander, and a dab of honey with 1 can coconut milk. Heat on low until simmering, turn off heat and let sit for ~45 min. Sieve out solid bits. Return to heat to warm for serving.
Served with brown rice and steamed veggies.
Peanut Crusted Chicken:
Chop peanuts coarsely. Trim four boneless, skinless, chicken breasts. Coat with peanuts. Bake at 350 F for ~20 min or until done.
Thai Sauce:
In a small saucepan combine minced garlic, ginger (fresh grated or paste), lemongrass, dried arbol chilies (crushed red pepper flakes would also work), chopped raisins, crushed cardamom pods (1 black; 3 green), cinnamon, curry powder, coriander, and a dab of honey with 1 can coconut milk. Heat on low until simmering, turn off heat and let sit for ~45 min. Sieve out solid bits. Return to heat to warm for serving.
Served with brown rice and steamed veggies.