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Baked Chicken With Mint And Red Onions

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CATEGORY CUISINE TAG YIELD
Meats Poultry 1 Servings

INGREDIENTS

Fresh mint leaves, don't
chop or tear up
1/4 c Rice wine
1/4 c White wine vinegar
Chicken pieces w/skin
drumsticks thighs
breasts
1/2 Red onion, or several small
red onions
4 Garlic cloves
Salt and pepper
Dried rosemary

INSTRUCTIONS

Trim the excess fat from the chicken pieces, but leave at least some
of the skin on.  I personally like the taste of chicken skin, but I
can understand wanting to remove it for health reasons.
Compromise--leave just a little bit on!  Place in a bowl with the  rice
wine and vinegar. Let marinate for at least 30 min. Lay a piece  of
foil over the bottom of a baking dish. Grease the surface of the  foil,
and lay a bed of mint leaves on top of it. Use only enough so  that the
chicken will neat little bed to lay upon! Cut the red onion  into
coarse pieces.  Sprinkle loosely on top of the mint leaves.  Sprinkle
some salt over the onion and mint. Peel the garlic cloves,  and cut
each in half. Take the chicken out of the marinade and  sprinkle both
sides with salt and pepper to taste. Place the pieces  on top of the
mint and onions. Take the garlic pieces and place them  between chicken
pieces (or even on top, if you like!) Bake in a 350  degree oven for
around 30 min. (depending on how much chicken you  used), or until
fully cooked. Fully cooked means that when you poke a  knife next to
the bone, there won't be any bright red blood running  out. Turn
chicken pieces over once during baking. When done, turn the  oven onto
broil and broil the chicken, skin side up, for about 5  min., or until
skin is lightly brown.  Serve with rice!  The mint and onions soak up a
lot of nice flavor,  and the garlic turns out slightly roasted and
soft. I like to pour a  little soy sauce and sesame oil on top of my
rice with this dish, but  that's just me.  Posted on rec.food.recipes
by schong@leland.stanford.edu (Sylvia  Chong)  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 653
Calories From Fat: 116
Total Fat: 12.9g
Cholesterol: 292.4mg
Sodium: 266.5mg
Potassium: 1462.7mg
Carbohydrates: 43.7g
Fiber: 3.2g
Sugar: <1g
Protein: 109g


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