Barbecued chicken #2

Yield: 4 Servings

Measure Ingredient
4 larges Chicken leg quarters
6 tablespoons Vegetable oil
1 \N Onion; finely chopped
1 clove Garlic; crushed
8 ounces Can tomatoes
1 tablespoon Ketchup
1 tablespoon Chutney
1 tablespoon Vinegar
½ cup Chicken broth or water
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon Paprika
½ \N Lemon, juice and rind of
2 teaspoons Brown sugar
1 tablespoon Parsley; finely chopped
1 \N Bay leaf
\N \N Salt and pepper to taste

Wash chicken and pat dry. Heat oil in saucepan. Add onion and garlic and saute for 5 minutes. Add remaining ingredients except chicken. Simmer 20-30 minutes. Strain and set aside to cool. With a sharp knife, make small cuts in chicken pieces. Spoon cooled barbecue sauce over chicken and let stand for at least ½ hour. Heat broiler or grill. Cook about 30-45 minutes, depending on size of chicken pieces. Baste frequently with barbecue sauce. Test for doneness by pricking chicken with skewer; if juice runs clear, chicken is done. Heat remaining sauce and serve separately.

Creative Cooking: Poultry, typed by Carolyn Shaw 1-95 From the database of Judi M. Phelps jphelps@..., juphelps@..., or jphelps@...

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