We served these at our first concert last week, and they were well received. Easy to make ahead of time, they are a good match with a variety of picnic wines, especially our 2014 Russian River Valley Rose of Pinot Noir.
INGREDIENTS:
- ¾ cup creamy peanut butter
- 3/4/ cup coconut milk
- 1 tablespoon brown sugar
- Juice from 1 lime
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- 1 cup breadcrumbs
- ½ cup cream
- 1 pound ground chicken
- ½ cupper chopped onion
- ¼ cup chopped parsley
- 1 egg, beaten
- ½ teaspoon salt
INSTRUCTIONS:
- Stir together peanut butter, coconut milk, sugar, lime juice, pepper flakes and salt in a saucepan. Heat and stir until smooth. Set aside.
- Combine breadcrumbs and cream in bowl, and let rest 5 minutes. Add chicken, onion, egg and salt and mix with breadcrumbs and cream.
- Shape into 36 balls and grill, bake at 450 for 12 minutes, or fry until done. Serve with peanut sauce.