Coconut Peanut Sauce

This recipe is from Eat Fat, Lose Fat by Dr. Mary Enig and Sally Fallon. On this diet, you get to eat wonderfully satisfying foods like this peanut sauce - so good on baked chicken. My recommendation would be to use the parts of the chicken that are fattier - the thighs and legs. They stay moister when baking and are just better with this sauce (delicious!).

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.

Ingredients: 
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.