Cherry Chile Chicken
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 (16-1/2 ounce) can pitted cherries 3/4 cup dark raisins 2 large chickens (about 3 pounds each), quartered
garlic powder, salt, pepper and paprika 2 tablespoons vegetable oil 3 cups Chile Sauce
1/4 cup water 1/3 cup packed dark brown sugar 2 medium onions, thinly sliced
1/2 cup Passover wine



1 Pour juice from canned cherries over raisins to plump. Season chicken well with garlic powder, salt, pepper and paprika and brown in oil in a large heavy skillet (may have to do this in a couple of batches). Place chicken, skin side up, in a large baking pan.
2 Mix together Chile Sauce, water, brown sugar, onions and raisins with cherry juice and pour over chicken. Roast uncovered, in preheated 325 degree oven 40 minutes basting occasionally. Remove from oven and pour most of liquid into a medium saucepan. Reduce over medium heat until thickened. Mix with cherries and wine; pour over chicken and roast at 350 degrees 1/2 hour longer.
3 CHILE SAUCE: In a lage bowl, combine 3 cups ketchup, 3/4 teaspoon ground cinnamon, 3/8 teaspoon ground cloves, 3/8 teaspoon ground allspice and 2 jalepeno peppers, ribs and seeds removed and diced fine. Mix Well.

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