Spicy Peanut Roast Chicken
|Ground ginger||1 Teaspoon|
|Raw peanuts||3 Cup (48 tbs)|
|Chicken||3 Pound (1 Piece)|
|Butter||1⁄4 Pound (1 Stick)|
|Whole wheat bread slice||4|
Preheat oven to 350°F.
Mix together paprika, ginger, cayenne and oil.
Grind 1 cup of the peanuts in a food processor and add half of it to the oil and spices.
Truss the chicken for roasting and coat with the mixture.
Bake for 1 1/2 hours or until tender.
Mix the remaining ground peanuts with half the butter.
Toast the bread, spread it with the peanut butter, place on a baking sheet and bake for 5—10 minutes, or until the topping is brown and bubbling.
Saute the remaining 2 cups of peanuts in the rest of the butter until they are pale golden.
To serve, cut the toast in half and arrange around the chicken on a hot serving dish.
Sprinkle over the peanuts, heat the rum carefully, pour it over the chicken and set alight.