Coconut Peanut Sauce
To bake the chicken, simply lay out the pieces, skin side up, in a stainless steel or glass baking dish. Brush with melted butter and sprinkle with salt and pepper. Bake at 350 degrees for about 1-1 1/2 hours. Remove from pan to serving dish and serve with Coconut Peanut Sauce. Garnish with extra cilantro.
6 cloves garlic, coarsely chopped
2-inch piece fresh ginger, peeled and chopped
1 large bunch cilantro, chopped
1 tablespoon extra-virgin, cold-pressed olive oil
1 teaspoon Asian hot chili oil
3/4 cup natural peanut butter
3/8 cup naturally fermented soy sauce (T.J.'s brand is good)
3 tablespoons rice or coconut vinegar
1/2 can whole coconut milk
Directions: Place garlic, ginger, and cilantro in a food processor and pulse until finely chopped. Add all remaining ingredients and pulse until well blended. To warm sauce, place in a medium bowl set in a pan of hot water over very low heat.
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