1 c salted roasted peanuts, ground 1 lb bitter orange marmalade ½ c. olive oil ½ c. orange juice 1 jar (6 ounces) Dijon mustard 2 T. dried terragon 2 tsp. curry 1 tsp. salt 1 c. shredded coconut 1 c. currants
Combine peanuts, marmalade, oil, oj, mustard, terragon, curry and salt in a small bowl. Coat chicken and refrigerate 4-6 hours Preheat oven 350 degrees bake for 35 mins. Remove and grill, garnish w. coconut and currant
Recipe originally from the Silver Palate Good Times Cookbook.
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