| 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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