Prep Time: 20 minutes

Cook Time: 25 minutes

Serving: 6 people

A Word From The Cook

“delicious to both the eyes and the palate”

Ingredients

• 3 lbs Chicken (I like to use a mix of boneless/skinless thighs and breasts – with the breasts cut in half to be the same size as the thighs)
• 3/4 cup Crunchy Peanut Butter
• 2 Tbsp Soy Sauce
• 3 Tbsp Coconut Oil (melted)
• 1 tsp Chili Pepper flakes
• 2 Tbsp Garlic (3-4 cloves crushed)
• 3/4 Inch Ginger (minced)
• 1/2 lb Sugar Snap Peas (trimmed)
• 1 Bunch Asparagus (ends snapped and spears halved)
• 1/2 lb Green Beans (trimmed and halved)
• 2 Carrots (cut into match stick pieces)
• 1 lb Baby Potatoes (halved)
• 1/2 Red Pepper (julienned)
• 1  Anise Fennel Bulb (julienned) (if you don’t prefer to use Fennel, you can substitute a small purple onion (quartered)
• 1 Bunch of Green Onions (white parts separated from green parts)
• 2 Tbsp Olive Oil
• 1 Lime (cut into wedges)
• 1/4 Cup Dry Roasted Peanuts
• 1 Tbsp White Sesame Seeds (optional)

Instructions

1. Pre-heat oven to 400°
2. Combine the peanut butter, soy sauce, coconut oil, chili flakes, garlic and ginger in a small bowl and mix to combined.
3. Put the root vegetables (Potatoes and Carrots) on a roasting pan with Olive Oil and combine to cover.
4. Bake for 20 minutes to partially cook.
5. Place the peanut butter mixture in the bottom of a large roasting pan, then place the chicken pieces into the pan and ‘slather’ to coat the chicken on both sides.   (the mixture is a thick paste like quality).
6. Bake the chicken for 15 minutes.
7. Remove from oven and turn the chicken over.
8. In a medium bowl combine all the vegetables (including the partially cooked root vegetables)with the olive oil and mix to coat.
9. Using ‘artistic license’ place the vegetables around and on top of the chicken.
10. Add the lime wedges to the top.
11. Bake again for another 10 minutes (check to ensure chicken is cooked through)
12. With 3-4 minutes left to cook add the green onion tops (chopped) and the sesame seeds.