Spicy Peanut-Crusted Chicken

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                            FOOD FUNNY
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Here's a good one from Andrea Davis of Garland, TX:

Groups of Americans were traveling by tour bus through Holland. As they
stopped at a cheese farm, a young guide led them through the process of
cheese making, explaining that goat's milk was used. She showed the
group a lovely hillside where many goats were grazing. "These" she
explained, "Are the older goats put out to pasture when they no longer
produce." She then asked, "What do you do in America with your old
goats?" A spry old gentleman answered, "They send us on bus tours!"

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                            TODAY'S RECIPE
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You can use any chicken parts you like for this recipe, but I am partial
to thighs. The meat is tender and flavorful, and the dark meat is more
forgiving if slightly over cooked.

Spicy Peanut-Crusted Chicken

2-4 cloves garlic, finely chopped
2 Tbs (30 ml) finely chopped cilantro (coriander leaves)
1 Tbs (15 ml) finely chopped fresh ginger
1/2 tsp (2 ml) hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste
About 3 lbs (1350 g) chicken pieces
1/4 cup (60 ml) finely chopped unsalted peanuts
2 scallions (spring onions), green and white parts, finely chopped
1 Tbs (15 ml) soy sauce

Combine the garlic, cilantro, ginger, red pepper flakes, salt, and
pepper in a small bowl and stir to combine. Rub the mixture under the
skin of the chicken pieces and place them skin-side up in a broiler pan.
Place under a preheated broiler about 8 inches from the flame and cook
until the skin is nicely browned, about 12 minutes. Turn the chicken
pieces over and broil until the juices run clear - the wings and legs
will be done before the thighs and breasts. Turn the chicken skin-side
up again and baste with a little of the pan juices. Combine the peanuts,
scallions, and soy sauce in a small bowl and sprinkle over the chicken.
Return to the broiler and cook until the topping is golden brown, about 3 minutes.
Serves 4 to 6.
Received on Tue Sep 8 23:50:44 2009