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Thursday, April 8, 2010

Thai Chicken

Once a week, I try to introduce new flavors into our family menu. These new offerings to the family are not always received with great enthusiasm. However, this one seem to strike a home run. Everyone loved it and asked for seconds. This recipe can be varied in spice depending how hot you like it.

Thai cooking is based on a fusion of strong flavours. The five flavours of Thai cooking are spicy (pet), sour (brio), salty (kem), sweet (waan) and bitter (kom). These flavors are combined to produce dishes of startling intensity that burst onto the taste buds. Thai dishes are generally eaten with rice or noodles to disperse the intensity of the flavours.

2 lb. chicken legs or chicken thighs
1/3 C. green onions, minced
4 cloves garlic, minced
3 Tbs. hoisin sauce
2 Tbs. peanut butter
1 Tbs. fresh ginger, minced
1 Tbs. soy sauce
1 Tbs. sesame oil
1 Tbs. fresh lemon juice
1 tsp. hot pepper sauce
2 Tbs. fresh coriander, chopped


In a bowl combine; green onions, garlic, hoisin, peanut butter, ginger, soy, sesame oil, lemon juice and hot pepper sauce. Arrange chicken legs in an oven proof dish. Spoon sauce over the chicken. Bake in 375 degree degrees oven for 45-50 minutes or until golden brown and cooked. Sprinkle with the chopped coriander. Serve with rice.

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