Multicultural Chicken:

Living in the Central Valley of California, I have learned to cook with raisins and grapes as much as possible. It earns me major brownie points to show off my fabulous dishes made with grapes from local vineyards; and this dish has by far earned me the most points. A warning, though: This dish is very spicy and full of garlic. Breath mints will not help, so you are better off eating it with whomever you will be spending the rest of the day!

Ingredients:

1 1/2 cups seedless grapes
1 cup raisins soaking in hot water until they plump  (must be hot)
1/2 red sweet pepper, cut into thin strips
5-6 cloves garlic, minced
1 1/2 to 2 cups of soy milk
1/4-1/2 tsp. cumin
1-3 tsp. of curry powder (depends on how spicy you like it)
1/2 tsp. chili powder
1/4 cup olive oil, divided
1 sweet onion
1/2 cup white wine
1/2 mango, cut into strips
4 to 6 chicken legs with thighs (skinned)
2 Tbsp. fresh cilantro
1 tsp. fresh parsley

Directions:

Pre-heat the oven to 375 degrees.

Brown the chicken in olive oil. Set aside to drain.

Slice onion into 1/4-inch-thick rings. Heat in a frying pan with 2 tsp. of oil and 1 tsp. of sugar. When it caramelizes, remove from the heat and set aside. Also set aside 1/2 cup wine, mango and 1/2 cup of grapes. Pour the remaining ingredients, except for the chicken, into a blender and puree.

Place the chicken in a glass baking dish that has been rubbed with olive oil. Pour the puree over the chicken.

Bake, uncovered, in the oven for 40 minutes. Take the chicken out of the oven and cover with the caramelized onion, most of the strips of mango, and most of the red pepper strips. Cook for another 10 minutes.

Garnish the chicken on the individual plates with the remaining mango, pepper slices and the grapes (sliced in half).