Recipe submitted by Ethel O'Rear, Prescott Valley,
AZ
Chile Stuffed
Chicken Legs
6 chicken drumsticks
4 green onions, white and green parts included, cut in 1-inch
pieces
1 can (4 ounces) chopped green chiles, liquid reserved
2 tablespoons lime juice, divided use
1 tablespoon cooking oil
2 tablespoons catsup
1/4 teaspoon salt
4 tablespoons margarine, divided use
1/4 teaspoon hot pepper sauce
1/4 cup honey
1/2 teaspoon ground cinnamon
1/4 cup brown sugar, packed
2 tablespoons dry sherry
3 large bananas, sliced in half crosswise, then sliced in half
lengthwise
In blender, place onions,
chiles with liquid, 1 tablespoon lime juice, oil, catsup and
salt; blend at medium speed until smooth.
Carefully loosen skin
on each drumstick by pushing fingers between skin and meat. Spread
2 tablespoons chile mixture under skin of each; tuck skin under
leg to hold securely.
Place chicken, skin side
up, in baking pan; bake uncovered in 400° F. oven 30 minutes.
In small saucepan, place
1 tablespoon margarine, hot pepper sauce and honey; heat over
medium-low heat until margarine melts.
Remove chicken from oven;
brush with honey mixture and bake about 15 minutes or until a
fork can be inserted with ease.
In 8 x 8-inch baking dish,
place remaining 3 tablespoons margarine, cinnamon, brown sugar,
sherry and remaining 1 tablespoon lime juice; heat in oven until
margarine melts. Place bananas in butter mixture and turn to
coat. Bake bananas in oven with chicken during last 10 minutes
of chicken’s cooking time. Arrange chicken on platter with
bananas around edge.
Makes 6 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
Recipe submitted by Ethel O'Rear, Prescott Valley,
AZ