Roast chicken with guava glaze

3 servings

Ingredients

Quantity Ingredient
2 pounds Roasting chicken, skinned and trimmed of fat
½ teaspoon Ground cumin
Salt & fresh pepper to taste
⅜ cup Guava jelly
⅜ cup Bottled guava nectar/juice
⅛ cup Fresh lime juice
1½ tablespoon Jalapeno jelly
¾ teaspoon Worcestershire sauce
1 large Cloves garlic, minced
½ tablespoon Olive oil
1 tablespoon Fresh lime juice
¾ teaspoon Red wine vinegar
½ teaspoon Paprika
¼ teaspoon Ground cumin
½ cup Diced fresh papaya

Directions

CHICKEN

GUAVA GLAZE

To marinate and roast chicken: Season chicken inside and out with cumin, salt and pepper. Mix together the garlic and oil and rub over the chicken. Tie the legs together and tuck the wing tips under the back. Set the chicken in a shallow glass dish and sprinkle with lime juice. Cover and marinate for 2 to 3 hours in the refrigerator.

Preheat oven to 400 degrees. Line a roasting pan with aluminum foil, set chicken in the pan, cover loosely with aluminum foil and roast for 45 minutes.

To make gauva glaze: Meanwhile, in a small saucepan, combine guava jelly, guava nectar or juice, lime juice, jalapeno jelly, worcestershire, vinegar, paprika and cumin. Bring to a boil. Reduce heat to low and simmer, stirring often, until the sauce has thickened and reduced to one cup, ten to fifteen minutes. Remove from the heat.

To glaze chicken: Once the chicken has roasted for 45 minutes, brush it with hot glaze and return to the oven. Roast uncovered, brushing with glaze every ten minutes, for 20 to 30 minutes longer, or until the juices run clear when the thigh is pierced with a fork and a meat thermometer inserted in the thigh registers 180 degrees.

Transfer the chicken to a warmed platter and brush with glaze one last time. Bring the remaining glaze to a simmer. Remove from the heat and stir in papaya. Serve the chicken with the glaze alongside.

410 calories per 4 oz serving; 34 g protein, 11 g fat, 44 g carbohydrate; 121 mg sodium; 101 mg cholesterol. From Eating Well Magazine, Apr '93. Submitted By TERRI WOLTMON On 04-03-95

Related recipes