| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
Poultry, Seattle tim |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dry red wine |
| 1 |
md |
Jalapeno, seeded and minced |
| 2 |
tb |
Green onion, minced |
| 2 |
ts |
Vegetable oil |
| 1 |
ts |
Ground allspice |
| 1 1/2 |
ts |
Ground coriander |
| 1/8 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 8 |
|
Skinless chicken thighs |
| 1/8 |
ts |
Salt |
|
|
Freshly ground black pepper, to taste |
INSTRUCTIONS
(Overnight marination time.)
1. Combine wine, jalapeno, green onion, oil, allspice, coriander, cayenne,
cinnamon and nutmeg.
2. Place chicken in a bowl and add the marinade, stirring to coat. Cover
and refrigerate overnight. Remove chicken from the refrigerator about a
half hour before you want to bake it.
3. Preheat oven to 375 degrees. Place the chicken on a rack in a foil-lined
baking pan; sprinkle lightly with salt and pepper. Bake about 40 to 45
minutes, or until the chicken is cooked through.
NOTES : From "Low-Fat Soul" by Jonell Nash MC formatted 2/25/97 by
MsRooby@sprintmail.com
Recipe by: Seattle Times 2/19/97
Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@sprintmail.com> on
Feb 26, 1997.
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