Marinated Peanut Chicken A La Laura
Need a gluten free, dairy free, and primal main course? Marinated Peanut Chicken A La Laura could be a great recipe to try. One portion of this dish contains about 44g of protein, 79g of fat, and a total of 1031 calories. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up chicken thighs, paprika, olive oil, and a few other things to make it today. To use up the ground turmeric you could follow this main course with the Cherry-Filled Lemon Cake as a dessert.
Instructions
In a medium mixer bowl combine the crushed peanuts, paprika, ginger, turmeric, honey, olive oil and salt; use an electric mixer to blend together and form a thick, crunchy, spreadable paste. (Note: If you find it too gooey or thick, try adding a little cola; it gives the recipe a nice, exotic flavor!)
Place chicken thighs in a nonporous glass dish or bowl. Using your hands, cover chicken pieces with the peanut mixture, coating them completely. Cover dish and refrigerate to marinate overnight.
Preheat oven to 400 degrees F (200 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish; cover with aluminum foil and bake at 400 degrees F (200 degrees C) for 45 to 60 minutes or until juices run clear, turning every 15 minutes so that they cook evenly.