Crispy Baked Peanut Butter Chicken Drumsticks

• 8 chicken drumsticks
• 1 tsp dried onion
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp sweet paprika
• 2 tbsp vegetable oil
• 1 tbsp unsalted butter
• 6 garlic cloves minced
• 1 onion diced
• 2 tsp grated ginger
• 3.5 ounces spinach

juice from 1/2 lime

rice for serving

Peanut sauce

• 7 ounces natural peanut butter
• 2 cups low sodium chicken broth
• 3 tbsp soy sauce
• 2 tbsp tomato paste
• 1 tbsp fish sauce
• 1 tbsp honey
• 1 tsp chili paste like sambal oelek, use more or less to taste

Crunchy peanut-sesame topping

• 2 tbsp chopped peanuts
• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• ½ tsp red pepper flakes
• ½ tsp garlic powder
• ½ tsp salt

1. Preheat the oven to 350℉/180°C.
2. Get your prep done before you start cooking: Rub the drumsticks with dried onion, garlic powder, salt, pepper and paprika. Set aside.
3. Combine the ingredients for the peanut sauce, set aside.
4. Mince the garlic, dice the onion and grate the ginger.
5. Heat olive oil and butter in a large oven-proof pan or skillet over medium. Add drumsticks and brown on all sides, about 10-15 minutes. Remove from skillet.
6. To the same skillet. Add garlic, onion and ginger. Cook over low for 3 minutes or until soft and fragrant. Deglaze with 2 tablespoons water, stir with a wooden spoon to dissolve the browned bits on the bottom of your skillet.
7. Pour in the prepared peanut sauce and bring to a simmer. Add spinach, stir until wilted. Sprinkle with lime juice. If needed, add a splash of water to thin out the sauce.
8. Return chicken to the skillet. Transfer to the oven and bake until completely cooked through, about 30 minutes.
9. In the meantime. Chop the peanuts and add to a dry skillet. Add sesame seeds, garlic powder, red pepper flakes and salt. Toast over medium, stirring constantly until fragrant, about 2 minutes.
10. When ready, remove chicken from the oven and sprinkle with the crunchy peanut-sesame topping.
11. Serve with rice and extra veggies. Enjoy!