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1 1/2 pounds turnips, peeled and cut into walnut-size chunks
4 1/2 pounds skinless chicken thighs
1/2 teaspoon salt
1 tablespoon vegetable oil
1 cup bottled Thai peanut sauce

Preheat oven to 375 degrees. Place the turnips in an 8×8-inch microwaveable baking dish. Add enough water to come 1/4-inch up the sides of the dish. Cover with plastic wrap, leaving a small corner vent. Microwave on high power for 5 minutes, or until partially cooked. Drain and set aside.

Coat an 11×17-inch baking pan or other large shallow baking pan with cooking spray. Place the chicken in the pan, overlapping slightly if necessary. Scatter the turnips in the pan. Sprinkle with the salt. Drizzle with oil.

Bake for 45–50 minutes, or until it is sizzling, the chicken is no longer pink, and the juices run clear. Drizzle the sauce over the chicken and turnips. Stir to coat well. Turn on the broiler and place the chicken approximately 6 inches from the heat source for about 4 minutes, or until browned. Makes 6–8 servings.