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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Ginger Chicken w/Sesame-Peanut Sauce   
    Categories: Poultry, Herbs, Nuts, Vegetables   
         Yield: 5 servings   
       
   MMMMM--------------------------CHICKEN-------------------------------   
         1 tb Toasted sesame oil   
         2 ts Kosher salt; more as needed   
         1 ts Fine grated fresh ginger   
         3 cl Garlic; fine grated or   
              - minced   
     3 1/2 lb Bone-in, skin-on chicken   
              - thighs & drumsticks   
         1 tb Neutral oil   
         2    Scallions; thin sliced;   
              - garnish   
      
   MMMMM------------------------PEANUT SAUCE-----------------------------   
       1/4 c  Soy sauce or tamari; more to   
              - taste   
         2 tb Unseasoned rice vinegar;   
              - more to taste   
         1 cl Garlic; fine grated or   
              - minced   
       1/2 ts Fine grated fresh ginger   
         1 tb Toasted sesame oil   
         1 tb Honey; more to taste   
       1/2 c  Smooth peanut butter   
       
     PREPARE THE CHICKEN: In a small bowl, mix together   
     sesame oil, salt, ginger and garlic, and smear mixture   
     all over the chicken and underneath the skin. Place   
     chicken on a rimmed baking sheet (or plate), preferably   
     on a rack to allow air to circulate, and refrigerate   
     uncovered for at least 1 hour and up to 24 hours.   
        
     Set oven @ 425oF/218oC.   
        
     Remove the rack under the chicken if you've used one. If   
     the chicken isn't on a rimmed baking sheet, transfer it   
     to one (you can line it with parchment to make clean-up   
     easier, but it's not necessary). Pat the legs dry with a   
     paper towel. Drizzle chicken with the neutral oil. Roast   
     until the chicken is golden brown and the juices run   
     clear when the thickest part of the thigh is pricked   
     with a fork, 30 to 40 minutes.   
        
     While chicken is in the oven, make the peanut sauce: In   
     a medium mixing bowl, whisk together soy sauce, vinegar,   
     garlic and ginger until combined, then whisk in sesame   
     oil and honey. Add peanut butter and whisk until smooth.   
     If the mixture is very thick (and this depends on your   
     brand of peanut butter), whisk in a few tablespoons of   
     cold water until it becomes a thick but pourable sauce.   
        
     Transfer chicken to a serving plate and carefully pour   
     any pan juices on the baking sheet into the bowl with   
     the peanut sauce. Whisk until combined. Taste the sauce   
     and add more soy sauce, vinegar or honey if you'd like.   
        
     Drizzle or brush some of the peanut sauce all over   
     chicken pieces, reserving some sauce for serving.   
     Garnish with scallions and serve with reserved peanut   
     sauce.   
        
     By: Melissa Clark   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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