Baked Peanut-Ginger Chicken with Cucumber Salsa

Peanut-Ginger Sauce:

1/2 c. creamy peanut butter

1/4 c. tomato-based chili sauce

1/4 c. soy sauce

About 2 T peanut or vegetable oil

2 T vinegar

4 cloves minced garlic

2 t grated fresh ginger root (or substitute 1/2 t powdered ginger)

¼ to1/2 t cayenne

12 chicken thighs (about 3 pounds) skinned

Cucumber salsa (recipe follows)

Sprigs of fresh cilantro or parsley for garnish.

In a medium-sized mixing bowl, combine the peanut butter with 1/2 c. hot water, chili sauce, soy sauce, peanut oil, vinegar, garlic, ginger and cayenne, stirring together until well blended. Lightly oil the bottom of a 9 by 13 inch baking dish. Cover the bottom of the prepared baking dish with a thin layer of sauce. Add the chicken and pour on the rest of the peanut-ginger sauce. In a preheated 375-degree oven, bake the chicken, uncovered, for 35 to 40 minutes or until fork-tender, basting often with the peanut-ginger sauce in the pan. (If sauce gets too thick, stir in a little hot water.) While chicken is baking prepare the cucumber salsa. To serve, arrange chicken on large platter. Spoon remaining sauce over chicken. Garnish with sprigs of fresh cilantro and parsley. Pass cucumber salsa separately.

Cucumber salsa:

1 c. cucumber, peeled and diced into 1/4 inch cubes

2 T minced whole scallions

2 T chopped fresh cilantro (or substitute parsley)

1 T sugar

4 T vinegar

2 T peanut oil

1 diced jalapeno pepper

Combine the cucumber, scallions, cilantro or parsley, sugar, vinegar, peanut oil and jalapeno. Allow to stand, unrefrigerated, until ready to serve. (If made the night before, refrigerate, then stir gently and bring to room temperature before serving.)

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Created November 24, 1995