MANGO-PEANUT CHICKEN

2 Tablespoons butter or margarine
1/2 salt onion, finely chopped
1 large clove garlic, minced or pressed
1/2 teaspoon curry powder
1/2 teaspoon ground ginger
1 teaspoon dry mustard
3 Tablespoons chunk-style peanut butter
1 ripe mango, peeled, pitted and mashed
1 Tablespoon orange-flavored liqueur
1 Tablespoon honey
2 chicken bouillon cubes
About 1/4 cup water
1/2 to 1 Tablespoon prepared horseradish
1/2 to 1 Tablespoon taco sauce
6 whole chicken legs, drumsticks and thighs attached

Melt butter in a 10- to 11-inch frying pan over medium heat; add onion and garlic and stir often until onion is soft.

Stir in curry powder, ginger and mustard and cook for 1 to 2 minutes.

Stir in peanut butter, mango, liqueur, honey, bouillon cubes, and water. Blend in horseradish and taco sauce to taste. Cook, stirring until well blended and hot. Set aside.

Rinse chicken pieces, pat dry and place in bowl with the marinade. Chill, covered, for at least 1 hour.

WHEN READY TO COOK:
Preheat oven to 450 degrees F.

Lift chicken from sauce and arrange, skin side down, on a rack in a broiler pan (at least 13x15 inches-the drippings stick, so you might want to line the pan bottom with foil). Spread about half the sauce onto the topside of the chicken.

Bake in at 450 degrees F for 20 minutes.

Using a spatula to free chicken from pan, turn skin side up and spread with remaining sauce. Continue to bake until well browned and meat at bone of thigh is no longer pink (cut to test), about 30 minutes. Serve hot.

Makes 6 servings