Recipe - Tex-Mex Roast Chicken

One half cup Fresh lime juice
One half cup Chicken stock; (One half to 1
cup)
One fourth cup Red wine vinegar
4 Garlic cloves; peeled and
chopped
6 Green onions; chopped
1 tablespoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Cumin seeds
One fourth teaspoon Cayenne pepper
One fourth cup Chopped cilantro
2 Limes; grated zest no white
Salt and pepper
3 One half pound Chicken; patted dry

In a mediumsize bowl, mix together the lime juice, One half cup of chicken
stock, red wine vinegar, garlic, green onions, chili powder, ground cumin,
cumin seeds, cayenne or jalapeno pepper, cilantro, and lime peel. Season to
taste with salt and pepper. Place the chicken in a large bowl or resealable
plastic bag and cover with the marinade. Marinate at least 1 hour and up to
24 hours in the refrigerator. Preheat the oven to 400 degrees. Place the
marinated chicken together with the marinade in a roasting pan. Add more
stock if needed to come 1 inch up the side of the chicken. Bake, basting
every 20 minutes, for 1 to 1 One fourth hours, or until a meat thermometer
registers 180 degrees when inserted into the thigh.

Yield: 4 servings
Recipe By : Nathalie Dupree, TVFN

Posted to MCRecipe Digest V1 #241

Date: Fri, 11 Oct 1996 20:22:13 0700 (PDT)

From: PatH phannema@wizard.ucr.edu