Jalapeño/Tequila-Glazed Roasted Chicken


INGREDIENTS:

1 chicken, cut-up

Rub:
1 ½ t coriander seeds, ground in spice mill 
1 ¾ t kosher salt
½ t dried crushed red pepper flakes
½ t cumin
4 t olive oil

Glaze:
1 shallot, minced
1 clove garlic, finely minced 
1 T olive oil
1/3 c orange juice
1/3 c pineapple juice
¼ c good tequila (make sure you use the best, as you're concentrating flavors
  and don't want to concentrate cheap, yucky tequila)
2 T packed brown sugar
¼ t kosher salt
2 T honey
1 large jalapeño, with seeds, finely chopped
2 T good butter

DIRECTIONS:

Preheat oven to 400 degrees.

Mix coriander, salt, red pepper, cumin and olive oil in a small bowl.  Rub into
chicken, being especially careful to get under skin.  Place chicken on sheet
pan or in roasting pan and into preheated oven.  Roast for about 15 minutes.

Meanwhile, pour the tablespoon of olive oil into the pan and over medium heat,
sauté the shallot and garlic until translucent.  Pour in orange juice,
pineapple juice, tequila, brown sugar, salt, honey and chopped up
jalapeño.
Bring to a boil, stirring until sugar dissolves.  Reduce heat to medium-low and
simmer until mixture begins to thicken.  Add the butter and stir well. 

Pull chicken out of the oven and spoon half of the glaze over the roasting
chicken, then put back into oven.  Continue to roast until done, 170 degrees
with a meat thermometer.  

Take out of the oven and spoon remaining glaze over the chicken pieces and let
cool. 


Adapted from Bon Appétit magazine recipe

Southwestern "Succotash"


INGREDIENTS:

3 slices apple bacon, cut into small pieces
1 shallot, minced
1 clove garlic, minced
½ t cumin
½ t coriander powder or seeds ground in spice mill
½ t red pepper flakes
Zest and juice of one lime
One chile in adobo, finely chopped
1 bag of Ultimate Southwest Blend frozen vegetables (14 oz)
	(Contains corn, black beans, red peppers, poblano peppers and onions)
Two fresh Roma tomatoes, chopped
1 small zucchini, chopped
Kosher salt to taste 
3 T finely chopped fresh cilantro
Chopped green onion

DIRECTIONS:

Cook bacon on medium heat until it starts to brown.  Add shallot, garlic,
cumin, coriander and pepper flakes and sauté until the shallot and garlic
become translucent and spices "bloom".  Add lime zest and juice.  Add the chile
and a bit of adobo sauce, the bag of vegetables, tomatoes and zucchini.
Continue stirring until the vegetables are softened.  Taste for salt and
adjust seasonings as necessary.  Take off the stove and top with the cilantro
and green onion.  

Serve with Tequila-Glazed Chicken

Recipe adapted from something I found on line, in a book or in a
magazine...don't remember where or when.  I have a bad habit of "adapting"
virtually every recipe I set out to use :-)