Roasted Chicken In Honey-Chipotle Sauce With Baked Plantains
|Roasting chicken||3 Pound (1.4 Kilogram)|
|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.