It's been too hot to cook for the last week and I've been craving real food. This recipe inspired me, but I had a whole chicken hanging out in my freezer. Since it's overcast and rainy today, I don't mind turning on the oven. All the stars aligned. Besides, the temperatures will soar again soon and it will be good to have some leftovers on hand.
Here's how I interpreted the recipe;
1/3 cup peanut butter
1/3 cup brown sugar
1/4 cup soy sauce
the grated zest of one lemon
3 garlic cloves, chopped
3 kaffir limes
1 tablespoon turmeric
1/4 teaspoon curry powder
1/4 teaspoon black pepper
I tossed it all in my magic bullet and whizzed until it was smooth. Then I cut up my chicken into pieces and marinated the chicken in the sauce for about 6 hours. Then I baked it at 350F for about 45 minutes.
While I strongly believe that you should know how to cut up a chicken and have a sharp enough knife to do so, not everyone does yet, so feel free to buy whatever chicken parks and pieces you and your family enjoy. This recipe would also work on the grill if you're into that and you don't have to wait for a cool day.
About 15 minutes before the chicken was cooked, I tossed a handful of raw broccoli on the baking sheet, sprayed it with oil and sprinkled with salt and pepper. Served with rice and some peanut sauce I had leftover from this recipe.
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