Roasted chicken in honey-chipotle sauce with baked banana

6 servings

Ingredients

Quantity Ingredient
1 Roasting chicken (3 lb)
Pepper
4 Dried chipotle chilies, reconstituted according to package directions, drained and minced
⅔ cup Lime juice
¼ cup Honey
2 tablespoons Minced fresh cilantro
1 teaspoon Ground cumin
1 teaspoon Peanut oil
1 teaspoon Dijon-style mustard
2 Garlic cloves, minced
4 Yellow-skinned plantains

Directions

Wash chicken and pat dry. Sprinkle with pepper. Place on roasting rack in a shallow roasting pan. Cover. Bake in 350'F. oven for 45 minutes.

Meanwhile, prepare Honey-Chipotle Sauce. In a food processor or blender, process chopped chilies with lime juice, honey, cilantro, cumin, peanut oil, mustard and garlic until well combined. Halve plantains lengthwise. Arrange in a lightly oiled baking dish.

Brush plantains liberally with sauce mixture. Cover and place in oven with bird. Uncover chicken. Brush with some of the sauce. Continue roasting chicken uncovered, with plantains, for 45-50 minutes more or until done, brushing chicken frequently with sauce. Re-cover bird if skin becomes too brown.

Serve chicken and plantains drizzled with remaining sauce.

Submitted By MICHAEL ORCHEKOWSKI On 11-27-94

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