Friday, July 8, 2011

Honey-Peanut Glazed Chicken, and Mint Cucumber Salad



This is something from my food archives:

Honey-Peanut Glazed Chicken with Mint Cucumber Salad.

For the chicken: This recipe was adapted from the Peanut Butter Co. Cookbook which is one of the best cook books I've ever had. And the pictures are great, too, which is an essential ingredient for any cookbook that I'm going to be cooking from.

Heat equal parts peanut butter and honey together (maybe just a bit more of it honey), and a touch of butter. Mix in spiciness: hot sauce, red pepper, cayenne, all of the above, etc, to however hot you want it to be. Come just to a boil, then simmer for a few minutes while it gets thicker. Don't burn it. Then, coat the chicken in the glaze, bake it at 350 for 20 minutes, then turn the chicken and baste on the rest of the glaze and bake for another 20 min. If chicken doesn't get as photogenic as you want, broiled it for just a couple of minutes to give it a deeper red color. Garnish with fresh chives.

The Mint Cucumber Salad is a perfect compliment to the deep, spicy flavor of the chicken. It it light, cool, and crunchy where the chicken is thick, spicy, and meaty.

Chop equal parts celery and cucumber. Chop finely.
Squeeze over with lime juice
Add a bit of white vinegar
Add finely chopped fresh chives and mint
A pinch of salt
Garnish with longer chives, cucumber slivers, lettuce leaf, etc.

After we'd had our first servings of the chicken and the salad, we used the lettuce leaf to make a wrap combining the two, and that was great, too.

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