Recipe - Roasted Chicken Legs With Plum Chili Salsa

FOR THE MARINADE
4 lg Ripe purple or red plums;
(about 1 pound),
; chopped
2 Garlic cloves; minced and
mashed
; to a paste with 1
; teaspoon salt
1 tablespoon Oriental sesame oil
One fourth cup Soy sauce
One half cup Fresh orange juice
One fourth cup Whitewine vinegar
3 tablespoon Sugar
1 tablespoon Minced seeded fresh jalapeno
pepper; (wear rubber
gloves)
1 tablespoon Minced peeled fresh
gingerroot
One half teaspoon Dry mustard
8 Whole chicken legs; (about 4
One half pounds)
Plum Chili Salsa

FOR GARNISH
Ripe plum wedges
Lime wedges
1 Whole fresh mint leaves

Make the marinade:

In a food processor puree the plums, the garlic paste, the oil, the soy
sauce, the orange juice, the vinegar, the sugar, the jalapeno, 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 One fourth 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 foillined roasting pan, spoon the marinade over it,
and roast the chicken in the upper third of a preheated 450F. 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.

Serves 4 to 8.

Gourmet June 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.