Can you believe it? A recipe! I made this dish after being inspired by one of my favorite tacos at White Duck Taco Shop here in Asheville. It's been a favorite and even though the sauce has a little kick to it, the girls adore it - they just drink lots of milk with it! What I love so much about this meal is the layers upon layers of flavor - and that you can make the sauce days ahead and marinate the chicken one day ahead. Come dinner time on a busy night I just have to cook the rice and the chicken off and we are ready to eat.

CHICKEN WITH PEANUT SAUCE & GINGER RICE

3 lbs. of organic chicken tenderloins

Marinade:

4 T. grapeseed oil

4 T. sesame oil

1 T. chili oil

1 T. + 1 t. rice vinegar

3 T. soy sauce

1/4 c. brown sugar

1 lime (zest and juice)

1 clove of garlic (minced)

1 T. fresh ginger (minced)

1 t. coriander

In a large bowl, whisk all ingredients together until sugar dissolves. Add chicken to the marinade and ensure every piece is thoroughly coated (I use my hands). Cover and refrigerate for at least two hours and up to 24 - the longer the better.

Sauce:

1 1/2 c. crunchy peanut butter

1/4 c. honey

1/4 c. soy

1 T. chili oil

1 t. chili pepper flakes

1 c. coconut water

2 T. ginger (minced)

2 cloves of garlic (minced)

Combine all in a food processor and mix until thoroughly blended  - about 3-4 minutes. You can cover the sauce in an airtight container and store it in the refrigerator up to two weeks.

When you are ready to serve, start the rice...

Rice:

2 c. chicken stock (homemade is best!)

1 c. jasmine rice

1 clove garlic (minced)

2 t. ginger (minced)

Add stock, garlic and ginger to medium size pot - mix in rice and bring the pot to a slow boil. Turn down to simmer, cover and cook for about 20 minutes or until all the stock has been absorbed by the rice.

While the rice is cooking, cook your chicken. You can grill it - or bake it if you like. But our favorite method is on our flat-top cast iron skillet. It browns the chicken nicely - almost caramelizing the outside a touch.

Serve the chicken over rice with the sauce and enjoy...

And because it's been a while... here is a playlist for your weekend:

AUTUMN IN THE SOUTH

Mystic Mind : Those Darlins

Shank Hill St. : Shovels & Rope

Rise to the Sun : Alabama Shakes

Love Interruption : Jack White

Down With The Shine : The Avett Brothers

Little Song Bird : Black Prairie

Let's Get Wrecked : honeyhoney

My Baby Cried All Night Long : The Ettes

Hell's Bells : Cary Ann Hearst

When The Night Comes : Dan Auerbach

A Thief At My Door : Karen Elson

To The Horses : Lanie Lane

Waste The Day : The Secret Sisters

O'Be Joyful : Shovels & Rope

Listen here.

This playlist was highly inspired by a recent trip to Nashville... The Black Belles are only missing from this list becauase Spotify does not include them in their library. Never heard them? Drink the potion here. And was lucky enough to catch Shovels & Rope here in Asheville right after we got back from Nashville - sort of obsessed with them.

And speaking of Nashville. Dan Auerbach totally walked into Barista Parlor while Jen and I were enjoy our morning brew and breakfast. Best day. Yes, I'm totally bragging.

Comments

[Jan]

I love peanut chicken. Can't wait to try this.

[steph]

My husband made this last night. Thank you, it was delicious!

[jen a.]

so glad you enjoyed it! j

[marcia]

oh my goodness. dan auerbach??? that's so cool.

[Susan Reed]

Going to make this disk it sounds so delisious. THank you for sharing.

[Kate]

Looks delicious. Does a "T" mean a tablespoon and a "t" mean a teaspoon? We don't use those abbreviations in Australia. I'm definitely trying it! Thanks!

[jen a]

Hi Kate - YES! Exactly ;) xx