| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
February 19 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
ts |
Fresh lime juice |
| 2 |
|
Whole chicken legs; (about 1 pound |
|
|
; total) |
| 2 |
sm |
Plum tomatoes; cut into 1/2-inch |
|
|
; slices |
| 2 |
|
Jalapeno chilies; seeded, if desired, |
|
|
; and cut into |
|
|
; 1/4-inch slices |
|
|
; (wear rubber |
|
|
; gloves) |
| 1 |
sm |
Onion; cut into 1/4-inch |
|
|
; slices |
| 1 |
|
Garlic clove; sliced thin |
| 1/2 |
c |
Low-salt chicken broth |
INSTRUCTIONS
Preheat oven to 450F.
In a bowl stir together oil and lime juice. Add chicken legs and toss to
coat. Arrange chicken legs, skin sides up, in a roasting pan and season
with salt and pepper.
To oil mixture remaining in bowl add tomatoes, chilies, onion, garlic, and
salt to taste and toss well. Spread vegetable mixture around chicken legs
in one layer and roast in upper third of oven 30 minutes, or until chicken
is cooked through.
Transfer chicken to a platter and keep warm, covered with foil. To
vegetables in pan add broth and boil over moderately high heat, scraping up
browned bits, until sauce thickens slightly, 2 to 3 minutes. Serve chicken
with sauce and vegetables.
Serves 2.
Gourmet February 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Misunderstood? No one understands like Jesus”