| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 2 1/4 | lb | Chicken wings |
| 2 | tb | Soy sauce |
| 1 | ts | Paprika |
| 1 | c | Creamy peanut butter |
| 1/4 | c | Lime or lemon juice |
| 1/4 | c | Water |
| 1 | sm | Onion, quartered |
| 1 | Garlic clove | |
| 1 1/4 | ts | Crushed red pepper |
| 2 | ts | Toasted sesame seeds |
| 1/2 | c | Milk (this is for sauce, so if you keep kosher, improvise or use another peanut sauce recipe) |
| 3 | tb | Catchup |
| Curly leaf lettuce | ||
| 2 | Bell peppers cut into strips |
INSTRUCTIONS
1. Cut off wing tips at joint; discard. Cut each in half at joint. In a bowl, combine soy sauce, paprika; add chicken; toss. Set aside. 2. In blender, process next 6 ingredients until smooth. Add 3/4 cup peanut butter mixture to chicken; stir to coat. 3. On rack set in baking dish, arrange chicken; sprinkle with sesame seeds. Cook on High 11 to 13 minutes until chicken is tender, rotating dish once during cooking. Let stand 5 minutes. 4. In medium bowl, combine remaining peanut butter mixture, milk, and catchup. Cook on High 2 to 3 minutes until heated through, stirring once. 5. To serve, arrange lettuce, chicken, and peppers on platter. Serve peanut butter sauce. Makes 6 servings. 470 calories per serving Posted to JEWISH-FOOD digest V97 #029 by berlins@pacbell.net on Jan 24, 1997.
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