| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Caribbean |
Poultry, Main dish, Ethnic |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken (1 lb) washed and quartered |
| 1/2 |
ts |
Seasoned salt |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Crushed chili peppers |
| 2 |
ts |
Soy sauce, dark |
| 1/2 |
c |
Breadcrumbs, dry |
| 1/2 |
ts |
Seasoned salt |
| 1/2 |
ts |
Thyme |
| 1 |
lg |
Onion |
| 1/2 |
ts |
Pimento seed (Allspice berries) |
| 2 |
|
Garlic cloves |
| 1 |
c |
Water |
INSTRUCTIONS
SAUCE
Mix seasonings and soy sauce and rub over the chicken pieces. Cover and
refrigerate overnight to marinate. The next day, bake marinated chicken in
350F oven for 1-1/2 hours. Meanwhile, make the sauce by blending all
ingredients in blender or food processor until smooth. When chicken has
cooked for 1-1/2 hours, remove from the oven and dip each piece in blended
sauce mixture. Return chicken to oven and bake an additional 15 minutes.
Meanwhile, boil remaining sauce for 15 to 20 minutes, or until thickened.
Serve hot sauce with the chicken.
From Lloyd's Caribbean Bakery, Calgary, Alberta Appeared in Calgary Sun,
Monday, June 4, 1990
Posted by Fred Towner
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”