Boneless Chicken Thighs
Honey Roasted Peanuts
Canned Pears
Peanut Crusted Chicken and Apple Pear Sauce
4 or 5 boneless chicken thighs
1 cup honey roasted peanuts
1/2 cup flour
1 cup dried breadcrumbs
1 egg
1/2 cup milk
Salt & pepper
Oil for frying
1 can sliced pears (save the juice!)
3 apples
1 cinnamon stick
Fresh ginger (1 small chunk, peeled)
Juice of 1 lemon
For the chicken: Place the peanuts in a food processor and process until the peanuts are finely ground. In a large wide bowl, mix together the peanuts, breadcrumbs, salt and pepper. In another bowl, beat the egg with the milk, salt and pepper. Dredge the chicken in the flour, then the egg mixture, then into the peanut mixture. Be sure to gently press the peanuts into the chicken to assure that it creates a coating and sticks to the meat. Pour enough oil in a pan to just coat the bottom. Fry the chicken on both sides until the crust is just golden brown (be careful - peanuts can burn in oil! Do not walk away from the pan!). Remove the chicken from the oil, drain on a paper towel and place in a glass dish covered with foil in a 325 degree oven to finish cooking. Cook 15-20 minutes, or until chicken is cooked through.
For the apple pear sauce: Peel the apples and cut into 1-inch chunks. Cut the pears into 1-inch chunks as well. Place the apples, pears, fresh ginger, cinnamon stick and lemon juice in a pot. Pour in the pear juice that was in the can. Cover the pot, bring to a boil and cook until apples are very soft. Use a stick blender or food processor and puree the apple pear sauce. You can make it chunky or smooth, depending on how you like it. (Be sure to taste it, it may need just a hint of sugar after it is done cooking).
RATING: ***
(Three out of five stars)
