Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Rio Grande Chicken




Source of Recipe


TexaSweet


List of Ingredients




* ½ cup butter or margarine
* 2 teaspoons curry powder
* 1 teaspoon ginger
* ¼ teaspoon salt
* 12 chicken drumsticks
* 4 Texas Red Grapefruit
* ¾ cup bottled chutney


Recipe



n shallow baking dish, melt butter with curry, ginger and salt. Arrange chicken in pan, turning to coat on all sides. Bake in 400-degree oven, 20 minutes. Turn chicken; bake 20 to 30 minutes more, or until tender. Meanwhile, cut half-inch slice off top and bottom of each grapefruit; then cut each into 3 thick slices, leaving peel on. Heat chutney in skillet, until bubbly. Arrange grapefruit slices in pan. Glaze each side about 2 minutes. Arrange glazed grapefruit on plate, with drumstick on top. Serve at once. Makes 6 servings.

Note: To make easy gravy, deglaze pan juices with water or white wine. Add splash of lemon juice, salt and pepper. Thicken with cornstarch/water paste, if desired.