2 Tbsp. Garlic, separated in halves
3 Tbsp. Olive oil
1 can coconut milk
2 c. peanut butter
1 Tbsp. grated fresh ginger
3 small limes
1/4 c. cilantro
1 bunch fresh, cleaned spinach (or bok choy)
Preheat oven to 425. In 9x13 baking pan, grease bottom with olive oil. Rub chicken with 1/2 garlic & place in pan. bake 20 minutes, flip over, and bake 20 minutes more, or until chicken is cooked through. In a large sauce pan, heat peanut butter and coconut milk on medium low heat stirring constantly, until smooth. Add the rest of the garlic, ginger & cilantro. Slice the limes in half and squeeze the juice into the sauce mixture. Reduce heat to low and stir constantly for 5 minutes or until smooth again. Serve with chicken layered over prepared Jasmine Rice and spinach leaves.
prep time: 5 min.
cook time: 40 min.
serves: 4-6 people
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