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Roasted Chicken In Honey-Chipotle Sauce With Baked Plantains

Fresh.n.Natural's picture
  Roasting chicken 3 Pound (1.4 Kilogram)
  Pepper 1
  Dried chipotle chiles 4 , reconstituted drained minced
  Lime juice 160 Milliliter (2/3 Cup)
  Honey 60 Milliliter (1/4 Cup)
  Cilantro 30 Milliliter, minced (2 Tablespoon)
  Ground cumin 1 Teaspoon
  Peanut oil 1 Teaspoon
  Dijon mustard 1 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Plantains 4 (Yellow Skinned)

Wash chicken; pat dry.
Sprinkle with pepper; place on roasting rack in a shallow roasting pan.
Cover; bake in 350°F (180°C) oven for 45 minutes.
Meanwhile, prepare the sauce.
Honey-Chipotle Sauce: In food processor or blender, process chiles with lime juice, honey, cilantro, cumin, peanut oil, mustard and garlic until well combined.
Halve plantains lengthwise; arrange in a lighdy oiled baking dish.
Brush plantains liberally with Sauce mixture; cover and place in oven with bird, allowing approximately 45 minutes to cook.
After the first 45 minutes, uncover chicken; brush with some of the sauce.
Continue roasting chicken uncovered, with plantains, for 15-30 minutes more or until done, brushing chicken frequently with sauce.
Recover bird if skin becomes too brown.

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Roasted Chicken In Honey-Chipotle Sauce With Baked Plantains Recipe