Saturday, July 24, 2010

Indonesian Peanut Butter Chicken


1/3 cup natural peanut butter
2 tablespoons brown sugar
2 tablespoons gluten-free soy sauce
1/2 teaspoon sesame oil
2 garlic cloves, chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
16 to 18 frozen chicken drumettes
sesame seeds, crushed red pepper flakes (optional garnish)
2 limes, cut in wedges


Use a 4-quart slow cooker. Put the peanut butter into the stoneware and turn the cooker on high to begin the melting. Add the brown sugar, soy sauce, sesame oil, garlic, cayenne, and ginger. Stir to combine. Add chicken, and toss to coat. Cover and cook on low for 6 to 8 hours, or on high for 4 to 5 hours.
Garnish with sesame seeds and add red pepper flakes to the grown-up portions, if desired. Serve with white rice and lime wedges.

Serves 4

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