Date: Mon, 24 Jun 1996 19:53:13 -0400
From: sam@ucsd.edu
Message-Id: <199606242353.TAA02455@www.epicurious.com>
To: iacob@uluwatu.ucsd.edu
Reply-To: sam@ucsd.edu (sam)
Subject: Recipe from Epicurious-- ROASTED CHICKEN LEGS WITH PLUM CHILI SALSA 


This recipe has been sent to you from the web site
Epicurious.  The URL of the site is http://www.epicurious.com


ROASTED CHICKEN LEGS WITH PLUM CHILI SALSA

For the marinade
4 large 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
1/4 cup soy sauce
1/2 cup fresh orange juice
1/4 cup white-wine vinegar
3 tablespoons sugar
1 tablespoon minced seeded fresh jalapeno pepper (wear
rubber gloves)
1 tablespoon minced peeled fresh gingerroot
1/2 teaspoon dry mustard


8 whole chicken legs (about 4 1/2 pounds)


For the salsa
1 pound ripe purple or red plums (about 4 large ), diced
(about 3 cups)
1/3 cup minced red onion
1/2 cup finely chopped fresh coriander
1/4 cup finely chopped fresh mint leaves
1 teaspoon minced seeded fresh jalapeno pepper (wear rubber
gloves)
1 tablespoon fresh lime juice
2 teaspoons sugar, or to taste


For garnish
ripe plum wedges
lime wedges
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 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 deg. F. oven for 30 to
35 minutes, or until it is cooked through.

Make the salsa while the chicken is roasting:
In a bowl stir together the plums, the onion, the coriander,
the mint, the jalapeno, the lime juice, the sugar, some of
the reserved marinade to taste, salt and pepper to taste.

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