Recipes

• 4
  Lilydale^® Chicken Legs
• 4 tbsp (60 mL)
  vegetable oil
• 1 tsp (5 mL)
  garlic powder
• salt and pepper to taste
• 1/2 cup (125 mL)
  peanuts, crushed
• 2 tsp (10 mL)
  seame seeds
• Peanut Teriyaki Sauce:
• 3 tbsp (4 mL)
  peanut butter
• 1/2 cup (125 mL)
  apple cider vinegar
• 1/2 cup (125 mL)
  soy sauce
• 1/2 cup (125 mL)
  brown sugar
• 3 cloves
  garlic, minced
• 1/2 tsp (2 mL)
  chili flakes
• 1/2 tsp (2 mL)
  salt
• 1/2 tsp (2 mL)
  ground black pepper
• 1/2 cup (125 mL)
  water
• 1 tbsp (15 mL)
  cornstarch

1. Pre-heat oven to 425°F.
2. Season Lilydale^® Chicken Legs with salt and pepper and then coat all pieces thoroughly with vegetable oil. Arrange chicken quarters on a wire rack with a pan underneath. Bake for approximately 45 minutes or until the chicken quarters have reached an internal temperature of 165°F.
3. Assemble all ingredients for the peanut teriyaki sauce (except for the water and cornstarch), and mix together on a skillet using medium-high heat. Mix the water and cornstarch together in a separate bowl and stir until the mixture is smooth. When the peanut teriyaki sauce starts to bubble, continue stirring while slowly adding the water and cornstarch mixture. Cook and continue stirring until the mixture has thickened. Remove from heat.
4. When the chicken legs have been removed from the oven, coat each leg with the peanut teriyaki sauce and sprinkle with crushed peanuts and sesame seeds. Place rack and pan with chicken legs back into oven and broil for 5-7 minutes until chicken legs have reached desired browning and crispiness.

Serve with rice, edamame, and garden salad with Carrot and Ginger dressing. Garnish with sliced green onion.