Plum Chili Salsa Food
PLUM CHILI SALSA
Categories Condiment/Spread Herb Onion No-Cook Vegetarian Quick & Easy Lime Plum Mint Spring Summer Vegan Jalapeño Gourmet
Number Of Ingredients 7
Steps:
- In a bowl stir together the plums, the onion, the coriander, the mint, the jalapeño, the lime juice, the sugar, some of the reserved marinade to taste, salt and pepper to taste.
ROASTED CHICKEN LEGS WITH PLUM CHILI SALSA
Steps:
- Make the marinade:
- In a food processor purée the plums, the garlic paste, the oil, the soy sauce, the orange juice, the vinegar, the sugar, the jalapeño, the gingerroot, the mustard, and black pepper to taste until the mixture is smooth. In a large saucepan bring the marinade to a boil, simmer it, stirring occasionally, for 10 minutes, or until it is reduced to about 2 cups, and let it cool.
- In a large shallow dish arrange the chicken, pricked in several places with a fork, in one layer, pour the marinade over it, reserving 1/4 cup for the salsa, and let the chicken marinate, covered and chilled, turning it once, for at least 1 hour or, preferably, overnight. Transfer the chicken to an oiled rack set over a foil-lined roasting pan, spoon the marinade over it, and roast the chicken in the upper third of a preheated 450°F. oven for 30 to 35 minutes, or until it is cooked through.
- Make the salsa while the chicken is roasting.
- Arrange the chicken on a heated platter, garnish it with the plum wedges, the lime wedges, and the mint leaves, and serve it hot or at room temperature with the salsa.
ROASTED CHICKEN LEGS WITH PLUM CHILI SALSA
When we moved into our first house a few years ago, we were lucky enough to have the most fabulous italian plum trees. This was the first recipe I made that first summer with my plums. It is soooo good. I like dark meat chicken with the skin on (I am not ashamed!!!). But I'm sure you can make with white meat and save a few calories. It is easy and pretty quick, I hope you'll enjoy it!!
Provided by Mrs Goodall
Categories Chicken Thigh & Leg
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- For the marinade.
- In a food processor puree plums, garlic paste, sesame oil, soy sauce, orange juice, vinegar, sugar, jalapeño, gingerroot, mustard and black pepper to taste until mixture is smooth. Adjust seasonings to taste.
- In a large saucepan bring the marinade to a boil, simmer, stirring occasionally for 10 minutes or until reduced to about 2 cups. Let cool.
- Prick the chicken in several places with a fork. Arrange chicken in a large shallow dish in one layer. Pour the marinade over the chicken reserving 1/4 cup for topping the finished dish. Let the chicken marinate covered and chilled (turning it once) for at least one hour or preferably overnight.
- Transfer the chicken to an oiled rack set over a foil lined roasting pan.
- Spoon the marinade over the chicken and roast the chicken in the upper third of a preheated 450-degree oven for 30 -35 minutes or until cooked through.
- When chicken is finished cooking, arrange on a platter and top with the 1/4 cup of reserved marinade as well as garnishes: plum wedges, lime wedges and whole mint leaves.
Nutrition Facts : Calories 774, Fat 44.4, SaturatedFat 11.9, Cholesterol 277.2, Sodium 1851.5, Carbohydrate 27.6, Fiber 2, Sugar 23.7, Protein 63.8
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