Tonight I thought I’d share an old recipe I found in a binder where I used to keep all of my menu plans and dishes. This was before Pinterest where, at the click of a mouse you have any recipe at your disposal.

It’s been really windy and rainy yesterday and today. Remnants I’ve heard, of Typhoon Hagibis that hit Japan last week. I walked in the storm this morning to a bank meeting, umbrella flailing all over the place, the wind colder than I’ve felt in a while.  I decided after my meeting that any chance of walking to get my groceries should be scratched and I jumped into my warm car, did my shopping and came home.

I think the last time I made this recipe was about 7 years ago.  It’s rich and delicious and can be as spicy or not as you wish.

Thai Peanut Curry Chicken

You Will Need:

1 can of coconut milk

1/4 cup of creamy peanut butter

1/3 cup of chicken stock

2 Tablespoons Soy Sauce

2 Tablespoons rice vinegar

1 Tablespoon brown sugar

1 Tablespoon of sesame oil

2 1/2 Tablespoons of Green Thai Curry Paste (use red paste if you want it spicy)

1 teaspoon of grated ginger

2 cloves of crushed garlic

1/2 cup of flour

1/2 teaspoon of salt

1/2 teaspoon of white pepper (black pepper is fine too)

4- 6 chicken drumsticks (I made 6 so that we’d have leftovers)

2 Tablespoons of vegetable oil (I use coconut for frying)

2 Tablespoons of chopped cilantro (for garnish)

1 cup of cooked rice (for your side)

1 Large ziplock bag

Foil wrap

Directions:

Preheat the oven to 300 degrees F.

In a medium pot over medium-high heat, whisk together the coconut milk and peanut butter until smooth.

Now add the chicken broth, soy sauce, rice vinegar, sugar, sesame oil, curry paste, ginger and garlic to the pot and whisk together.

Bring just to a boil and reduce heat so that the sauce simmers slowly uncovered for 15 minutes.  Stir occasionally.

Combine the flour, salt and pepper in a bowl. Place Chicken Drumsticks inside the ziplock bag then add the flour. Seal the bag and shake to coat the chicken evenly.

In a large skillet on high heat, add the coconut (or whichever oil you prefer) oil. Add the chicken and brown on each side then transfer to an ungreased baking dish.

Pour the peanut mixture over the chicken and cover the baking dish loosely with foil.

Bake in the oven for 1 hour occasionally spooning the sauce over the chicken.  After 1 hour, remove the foil and bake uncovered for 20 minutes more until the chicken is very tender.

Once out of the oven, garnish with fresh cilantro and serve over warm rice.  I made a salad as well. Gotta have your veggies!

We enjoyed our dinner with a glass of wine.

The leftovers will be amazing!

Let me know if you make this one.

Stay warm,

Jennifer