| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 1 | Servings | |
INGREDIENTS
| 3 | lb | Cut-up broiler-fryer chicken, skinned |
| 1/3 | c | Peanut butter |
| 1 | tb | Honey |
| 3 | tb | Lime juice |
| 2 | tb | Soy sauce |
| 1/2 | ts | Ground cumin l/2 teaspoon ground coriander |
| 1/4 | ts | Red pepper sauce |
| 3 | c | Hot cooked rice |
| 2 | tb | Sliced green onion tops or |
| 1 | tb | Chopped fresh parsley |
INSTRUCTIONS
Place chicken in rectangular microwavable dish, 11 x 7 X ]1/2 inches. Mix peanut butter and honey. Gradually stir in lime Juice and soy sauce. Stir in cumin, coriander and pepper sauce. Brush chicken with about half of the peanut butter mixture. Turn chicken brush with remaining mixture. Cover and refrigerate at least 2 hours. Arrange chicken, meaty sides up and thickest parts to outside edges, in dish. Cover with waxed paper and microwave on high 14 to 18 minutes, rotating dish l/2 turn after 10 minutes, until thickest pieces of chicken are done. Serve chicken over rice. Skim fat from drippings; spoon drippings over chicken. Sprinkle with onion tops. 6 servings. Oven Directions: Place chicken in rectangular baking dish, 13 x 9 x 2 inches. Prepare peanut butter mixture as directed; brush on chicken. Refrigerate as directed Heat oven to 375!. Cover and bake chicken, meaty sides up, 30 minutes; spoon sauce over chicken. Cover and bake about 20 minutes longer or until thickest pieces of chicken are done. Serve chicken over rice. Skim fat from drippings; spoon drippings over chicken. Sprinkle with onion tops. Nutrition Information Per Serving 1 serving Percent of U.S. RDA Calories : 425 Protein 54% Protein, 9 36 Vitamin A o% Carbohydrate, 9 35 Vitamin C :2% Fat, 9 15 Thiamin 16P/o Cholesterol, mg 90 Riboflavin 12% Sodium, mg 890 Niacin 64% Potassium, mg 420 Calcium 2% Iron 16% From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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