Recipe - Roasted Chicken Legs With Jalapeno And Tomato

1 tablespoon Olive oil
2 teaspoon Fresh lime juice
2 Whole chicken legs; (about 1
pound
; total)
2 small Plum tomatoes; cut into
1/2inch
; slices
2 Jalapeno chilies; seeded, if
desired,
; and cut into
; 1/4inch slices
; (wear rubber
; gloves)
1 small Onion; cut into 1/4inch
; slices
1 Garlic clove; cut or sliced up thin
One half cup Lowsalt chicken broth

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.