"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
8 chicken legs 1 teaspoon salt 1 teaspoon pepper 1 cup apple jelly 1/2 cup peanut butter 1 cup chopped dry roasted peanuts PB&J DIPPING SAUCE: 1/2 cup apple jelly 1/2 cup peanut butter 2 apples (cut in slices)
Preheat oven to 350 degrees. Season chicken legs with salt and pepper. In a medium sauce pan and over medium low heat, melt together jelly and peanut butter. Remove from heat and dip each chicken leg in mixture. Pour chopped peanuts in a flat dish. Coat each leg with peanuts. Place peanut butter and jelly chicken legs on a baking rack over a baking sheet. Bake for 45-50 minutes in center of oven. Prepare dipping sauce by combining apple jelly and peanut butter in a small sauce pan over medium low heat until combined. Remove to a small bowl. Move chicken legs to a serving platter. Arrange apple slices around edges of platter and serve with dipping sauce.
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