Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Roasting chicken (3 lb) 1/4 c Honey
Pepper 2 tb Minced fresh cilantro
4 Dried chipotle chilies, 1 t Ground cumin
-reconstituted according to 1 t Peanut oil
-package directions, 1 t Dijon-style mustard
-drained and minced 2 Garlic cloves, minced
2/3 c Lime juice 4 Yellow-skinned plantains

Wash chicken and pat dry. Sprinkle with pepper. Place on roasting
rack in a shallow roasting pan. Cover. Bake in 350'F. oven for 45
minutes.

Meanwhile, prepare Honey-Chipotle Sauce. In a food processor or
blender, process chopped chilies with lime juice, honey, cilantro,
cumin, peanut oil, mustard and garlic until well combined. Halve
plantains lengthwise. Arrange in a lightly oiled baking dish.

Brush plantains liberally with sauce mixture. Cover and place in oven
with bird. Uncover chicken. Brush with some of the sauce. Continue
roasting chicken uncovered, with plantains, for 45-50 minutes more or
until done, brushing chicken frequently with sauce. Re-cover bird if
skin becomes too brown.

Serve chicken and plantains drizzled with remaining sauce.
Submitted By MICHAEL ORCHEKOWSKI On 11-27-94

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