Rio Grande Chicken
- 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
In 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.
Nutrition Per Serving: Calories-480; Fat-28g; Cholesterol-135mg; Sodium-400mg; Carbohydrate-26g; Protein-30g
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