recipe

Sticky Cider-Soy Chicken Legs and Spicy Peanut Noodle Salad

Aired November 7, 2013

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 

Preparation

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, black pepper, garlic and bay leaves. Add chicken legs to bag and marinate several hours or overnight.

Heat oil in a large skillet over medium-high heat. Shake off excess marinade and brown the legs evenly a few at a time. Once the legs are all brown and the skin is crispy, add them all back to pan and pour marinade over top. Add 1/2 cup chicken stock and simmer about 20 minutes to cook chicken through and sauce thickens and coat the legs. The sauce should be thick and glossy.

Serve with Peanut Noodles alongside.  

Peanut Noodles: 

Bring a large pot of water to a boil. Salt water and cook noodles to al dente.

Meanwhile, in a small pot, warm the peanut butter to loosen it then whisk in soy sauce, cider, vinegar, stock, garlic and ginger. Allow sauce to bubble and gently reduce while pasta cooks. Remove from heat and add sesame oil and sriracha to taste.  

Drain noodles and add them back to the warm pot. Add sauce and toss with tongs to coat.  

Transfer noodles to serving dish and top with scallions and nuts.

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