Dr. G's South by Southwest Chicken
Having lived in Baltimore, Washington D.C., Atlanta, and now Palm Springs, I was delighted to win second place in the Old El Paso cooking contest with this recipe, that pays healthy homage to both regions.
1 red onion, chopped
1 fresh pasilla or Anaheim chile, seeded and chopped, or 1 (4-ounce) can green chiles
1 tablespoon pure chile powder
1 tablespoon Old Bay Seasoning
Juice of 4 lemons
2 garlic cloves, minced
1 teaspoon sea salt
1 teaspoon ground ginger
2 teaspoons curry powder
1/2 cup extra-virgin olive oil
1 free-range chicken, cut into pieces, or 2 thighs and 2 breasts, boned
Put all ingredients except chicken in a large, sturdy resealable plastic bag or shallow ovenproof casserole and mix well. Add the chicken and marinate for 4 hours or overnight in the refrigerator.
Preheat the oven to 350°F.
Put the chicken and marinade in a shallow ovenproof baking dish and bake, covered with foil, for 45 minutes, basting occasionally. Uncover and bake 10 minutes more. (Alternatively, remove from pan after 45 minutes and finish in grill pan or on grill for 10 minutes to crisp.) Serve with salad.
Per serving: calories, g total fat (g saturated), mg cholesterol, g dietary fiber, g carbohydrate, g protein, mg sodium.