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 CHILE SALSA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h
Yield 36 servings
Number Of Ingredients 10
Steps:
- Roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes.
- Divide the ingredients into 3 batches so they will fit into a 12-cup processor
- Combine whole tomatoes, roast chiles, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
- Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate the salsa for at least an hour before serving.
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
CHILI-RUBBED PAN-ROASTED CHICKEN WITH FRESH TOMATO SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 39m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.
- While the chicken cooks, make the fresh tomato salsa: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.
- When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in reserved 1/4 cup cilantro and butter.
- To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around.
CHILE-RUBBED GRILLED CHICKEN WITH SALSA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Butterfly the chicken: Slice each breast almost in half horizontally (do not cut all the way through); open like a book so the chicken lies flat.
- Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 teaspoon lime juice and 1 1/4 teaspoons salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
- Preheat a grill to medium. Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.
- Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.
- Per serving: Calories 344; Fat 7 g (Saturated 1 g); Cholesterol 148 mg; Sodium 769 mg; Carbohydrate 7 g; Fiber 1 g; Protein 60 g Photograph by Yunhee Kim
Nutrition Facts : Calories 344 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 148 milligrams, Sodium 769 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 60 grams
SHEET-PAN CHICKEN WITH ROASTED PLUMS AND ONIONS
Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren't available, you can substitute another stone fruit including peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this with rice pilaf, polenta or warm flatbread for a festive meal.
Provided by Melissa Clark
Categories poultry, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).
- Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.
- Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.
- When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.
- Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it's done before the dark meat.
- Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.
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.
More about "roasted chicken legs with plum chili salsa recipes"
BEST SPICY ROASTED CHICKEN LEGS RECIPES | FOOD …
From foodnetwork.ca
MEXICAN CHICKEN WITH ROASTED TOMATO SALSA - GLEBE …
From glebekitchen.com
ROASTED HATCH CHILE SALSA | MEXICAN PLEASE
From mexicanplease.com
ROASTED CHICKEN LEGS WITH PLUM CHILI SALSA - BIGOVEN
From bigoven.com
Cuisine AmericanTotal Time 45 minsCategory Main DishCalories 628 per serving
RECIPES FOR ROASTED CHICKEN LEGS WITH PLUM CHILI SALSA
From cooktime24.com
ROAST CHICKEN RECIPE WITH CAPSICUM SALSA VERDE | GOURMET TRAVELLER
From gourmettraveller.com.au
ROASTED CHICKEN LEGS WITH PLUM CHILLI SALSA RECIPE | SAY MMM
From saymmm.com
25 CHICKEN LEG RECIPES YOU'LL MAKE AGAIN AND AGAIN - TASTE OF …
From tasteofhome.com
ROASTED CHICKEN LEGS WITH PLUM CHILI SALSA RECIPES
From tfrecipes.com
TEX-MEX CHICKEN DRUMSTICKS RECIPES - THE SPRUCE EATS
From thespruceeats.com
ROASTED CHICKEN LEGS WITH PLUM CHILI SALSA RECIPE FOR MANAGING …
From fertilitychef.com
ROASTED CHICKEN LEGS WITH PLUM CHILI SALSA RECIPES
From wikifoodhub.com
THREE CHICKEN DINNER RECIPES THAT USE JUST ONE BAKING TRAY
From bostonglobe.com
PAN-GRILLED CHICKEN WITH FRESH PLUM SALSA RECIPE - SOUTHERN LIVING
From southernliving.com
You'll also love