Coconut Peanut Butter Chicken
I promise I am not turning this into a foodie blog. It's still a sustainable-living/DIY blog. It's just recipe heavy right now, because I'm reveling in the joy of having people to cook for again.
On that note, if there's something DIY or crafty or sustainable-living-wise that you're curious about and want me to research,
please ask me
. I love learning new things and sharing them with you!
On to the recipe!
One fresh roasted chicken (either plain or herbed) from the grocery store
1/2 cup smooth peanut butter
1/2 cup hot water
4 Tblsp soy sauce (low sodium if you can find it)
1/2 tsp cayenne pepper
3 Tblsp brown sugar
2 Tblsp coconut vinegar (spiced or plain)
1 tsp minced garlic
1 tsp minced ginger
Combine peanut butter and hot water in a small bowl and whisk until well combined.
Whisk in remaining ingredients.
Cover and let sit for an hour or more at room temperature.
When ready for dinner, reheat chicken in the oven, being careful not to dry it out (roughly 350 degrees for 40 minutes, uncovered in an oven-safe container).
Serve chicken with generous portions of the sauce, over rice if you prefer (I chose an Israeli couscous instead).
(As an aside: the peanut sauce would be a perfect dipping sauce for raw vegetables and hunks of bread!)