*  Exported from  MasterCook  *
 
                           Tex-Mex Roast Chicken
 
 Recipe By     : Nathalie Dupree, TVFN
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Dupree                           Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           fresh lime juice
      1/2  cup           chicken stock -- (1/2 to 1 cup)
      1/4  cup           red wine vinegar
    4                    garlic cloves -- peeled and chopped
    6                    green onions -- chopped
    1      tablespoon    chili powder
    1      teaspoon      ground cumin
    1      teaspoon      cumin seeds
      1/4  teaspoon      cayenne pepper
      1/4  cup           chopped cilantro
    2                    limes -- grated zest no white
                         Salt and pepper
    3 1/2  pound         chicken --  patted dry
 
 In a medium-size bowl, mix together the lime juice, 1/2 cup of chicken stock,
 red wine vinegar, garlic, green onions, chili powder, ground cumin, cumin
 seeds, cayenne or jalapeno pepper, cilantro, and lime peel. Season to taste
 with salt and pepper. Place the chicken in a large bowl or resealable plastic
 bag and cover with the marinade. Marinate at least 1 hour and up to 24 hours
 in the refrigerator. Preheat the oven to 400 degrees. Place the marinated
 chicken together with the marinade in a roasting pan. Add more stock if needed
 to come 1 inch up the side of the chicken. Bake, basting every 20 minutes, for
 1 to 1 1/4 hours, or until a meat thermometer registers 180 degrees when
 inserted into the thigh.
 
 Yield: 4 servings
 
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