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Prep 25min
Total1hr25min
Servings6
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Ingredients
1
cut-up whole chicken (3 to 3 1/2 pounds)
1 1/2
cups thick & chunky salsa hot salsa
1/2
cup peanut butter
1/4
cup lime juice
2
tablespoons soy sauce
2
teaspoons grated gingerroot
1/4
cup chopped peanuts
1/4
cup chopped fresh cilantro
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Steps
1
Heat oven to 375°F. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place chicken, skin side down, in a single layer in pan.
2
Mix salsa, peanut butter, lime juice, soy sauce and gingerroot; spoon over chicken.
3
Cover and bake 30 minutes. Turn chicken pieces and spoon pan sauces over chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with peanuts and cilantro.
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Fresh gingerroot can be wrapped tightly and frozen for up to 4 months. Grate it straight from the freezer as needed.
Serve with hot cooked rice that has been made with canned coconut milk (not cream of coconut) instead of water. Stir in a dash of ground turmeric for a rich golden color. Add a side salad of sliced cucumbers drizzled with vinaigrette and sprinkled with chopped red onion for a true Thai-inspired meal.
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Nutrition Facts
Serving Size:1 Serving
Calories
415
Calories from Fat
245
Total Fat
27 g
Saturated Fat
6 g
Cholesterol
85 mg
Sodium
790 mg
Potassium
470 mg
Total Carbohydrate
11 g
Dietary Fiber
3 g
Protein
35 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
14%
14%
Exchanges:
1/2 Starch; 1/2 Vegetable; 5 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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