Red Peppered Raspberry Chicken
Yield
4 servingsPrep
10 minCook
45 minReady
55 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
chicken legs
whole thigh, drumstick, skinned, fat trimmed |
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | cup |
butter
optional |
|
| 1 | cup |
assorted jams
seedless |
* |
| ⅓ | cup |
vinegar
balsamic |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| 1 | x |
parsley leaves
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
chicken legs
whole thigh, drumstick, skinned, fat trimmed |
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 59 | ml |
butter
optional |
|
| 237 | ml |
assorted jams
seedless |
* |
| 79 | ml |
vinegar
balsamic |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 1 | x |
parsley leaves
to taste |
*
|
Directions
Sprinkle with salt and pepper, then drizzle the melted butter over chicken this step is optional if you want to lower the fat content of the meal.
Bake, basting occasionally, in a 375℉ (190℃) oven for about 45 minutes or until the chicken is brown.
Drain off the excess fat.
In a small saucepan, mix together the jam, vinegar, soy sauce, and red pepper flakes.
Cook stirring over medium heat until smooth.
Spoon the sauce over the chicken, bake, basting, for 5 minutes more or until the chicken is glazed and fork tender.
Arrange chicken on a platter.
Garnish with parsley.
