| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Caribbean | Poultry, 1994 dccc, Finalist | 4 | Servings |
INGREDIENTS
| 2 | 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 |
INSTRUCTIONS
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 File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip
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