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Caribbean Reef ChickenRecipe : Caribbean Reef Chicken
Procedure :
2 ea Chickens, broiler/fryer -- type, halved 1/2 ts Salt 1/4 ts Pepper 1/2 c Sugar, brown, dark 4 tb Rum, dark, divided 1 tb Juice, lime 2 ts Pepper, lemon 1 ts Ginger 1/2 ts Cloves, ground 1/4 ts Cinnamon 1/4 ts Garlic powder 2 dr Hot pepper sauce 10 oz Chutney, mango Lemon, sliced Lime, sliced Parsley Sprinkle salt and pepper over washed and dried chicken. Set aside. In a small bowl, make Caribbean paste by mixing together sugar, 2 tablespoons of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce; set aside. Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken. Bake in a 400 F oven for 45 minutes or until the chicken is fork tender. In a blender, place chutney and remaining 2 tablespoons of rum; process to blend. Spoon chutney mixture over chicken and bake about 3 minutes more or until chutney is warm. Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley. Cook: Jason R. Boulanger, Burlington, Vermont Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 |
