Sticky Cider-Soy Chicken Legs and Spicy Peanut Noodle Salad

By jargrr

Ingredients

• Sticky Cider-Soy Chicken Legs
• 3/4 cup cloudy cider
• 3 tablespoons Worcestershire sauce
• 3 tablespoons cider vinegar
• 1/3 cup Tamari, aged soy sauce
• 1 tablespoon coarse black pepper
• 6 cloves garlic, crushed
• 2 fresh bay leaves
• 12 large chicken drummers/legs
• 2 to 3 tablespoons canola or vegetable oil
• 1/2 cup chicken stock
• Peanut Noodles
• 1 pound whole wheat or farro spaghetti
• Salt
• 1/4 cup creamy peanut butter
• 1/3 cup Tamari, aged soy sauce
• 1/4 cup apple cider
• 2 tablespoons rice wine vinegar
• 1/2 cup chicken or vegetable stock
• 2 cloves garlic, finely chopped
• 1 inch ginger root, grated
• 1 tablespoon sesame oil
• Sriracha hot sauce, to taste
• 1 bunch scallions, thinly sliced
• 1/2 cup dry roasted peanuts, chopped

Details

Servings 6
Adapted from rachaelrayshow.com

Preparation

Step 1

Reduce cider to 1/4 cup in a small pot; let cool.
In large plastic food storage bag, combine reduced cider, worcestershire sauce, cider vinegar, soy sauce, pepper, garlic and bay leaves. Add chicken to bag & marinate several hours or overnight.
Heat oil in a large skillet over med/high heat. Shake off excess marinade & brown evenly a few at a time. When brown & the skin crispy, add them all back to pan & pour marinade over top. Add 1/2 c. chicken stock & simmer 20 min. to cook chickedn through & sauce thickens to coat the legs.
Serve w/peanut noodles alongside.
Bring a large pot og water to a boil. Salt water & cook to al dente. Meanwhile in a small pot, warm the peanut butter to loosen it then whisk in soy sauce, cider vinegar, stock, garlic & ginger. Allow sauce to bubble & gently reduce while pasta cooks. Remove from heat & add sesame oil & sirachia to taste. Drain noodles & add them back to pot. Add sauce & toss. When plattered sprinkle with scallion.