| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
Poultry, Seattle tim |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dry red wine |
| 1 |
|
Jalapeno, seeded and minced |
| 2 |
T |
Green onion, minced |
| 2 |
t |
Vegetable oil |
| 1 |
t |
Ground allspice |
| 1 1/2 |
t |
Ground coriander |
| 1/8 |
t |
Cayenne pepper |
| 1/2 |
t |
Ground cinnamon |
| 1/4 |
t |
Ground nutmeg |
| 8 |
|
Skinless chicken thighs |
| 1/8 |
t |
Salt |
|
|
Freshly ground black pepper |
|
|
to taste |
INSTRUCTIONS
(Overnight marination time.) Combine wine, jalapeno, green onion, oil,
allspice, coriander, cayenne, cinnamon and nutmeg. 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. 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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