| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Caribbean |
|
1 |
servings |
INGREDIENTS
| 2 |
|
Frying chickens; 2 1/2 #, split, (I used 6 skinless breasts and cut the quanitities down a bit) |
| 1 |
c |
Cilantro sprigs |
| 1 |
c |
Mint leaves; (I used basil) |
| 7 |
|
Cloves garlic; finely minced |
| 3 |
tb |
Grated or finely minced ginger |
| 6 |
tb |
Gran Marnier; (I used Cinzano Orancio. I'm sure any brandy or liquor will be fine. I chose Orancio to get the orange flavour, and it was in my cupboard!) |
| 6 |
tb |
Light soy |
| 6 |
tb |
Honey |
| 1 |
|
Lime; minced fine , zest of |
| 6 |
tb |
Fresh lime juice |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Caribbean Chile sauce; (I used Matouks) |
| 1 1/2 |
ts |
Allspice |
| 1/2 |
c |
Coconut milk |
| 1/2 |
c |
Chicken stock |
| 2 |
tb |
Unsalted butter |
| 8 |
|
Firm baby bananas |
INSTRUCTIONS
from "Hot Chicken" by Hugh Carpenter I have changed the recipe a bit
Make a marinade as follows: 1/4 c. ea. chopped cilantro and basil,
garlic, ginger, soy, GM, honey, lime juice and zest, oil, chile sauce
and allspice. Mix well. Measure 1/2 cup, add coconut milk and chicken
stock. Set this aside for sauce later.
At this point you are supposed to loosen the skin on the chickens,
and work the marinade under the skin, rub more into the top of the
skin, and
let it marinate for 30 minutes to 8 hrs.. Too much work, and besides,
I
used skinless breasts. I marinated the breasts in the refrigerator for
about 6 hours. Preheat the oven to 425. Mince remaining cilantro and
mint and set aside. Spray a shallow roasting pan. Remove the chicken
from the marinade and put onto a wire rack in the pan. Roast for 30
minutes. If
you use chicken with skin, roast skin side up. I roasted the breasts
bone side down. Chicken is done when internal temp. is 170 degrees.
Transfer to a serving plate and cover with foil to keep warm. Peel
bananas and split them lengthwise. Pour off fat from roasting pan.
Melt butter over medium high heat. When it is sizzling, add bananas.
Raise heat to high and saute until they begin to brown, about 1
minute. I didn't want them mushy so I removed them from the pan at
this point. Pour in reserved marinade that you combined with coconut
and chicken stock. Add reserved cilantro and mint. Scrape the pan, and
simmer for a few minutes. If you want a thicker sauce, simmer a while
longer to cook it down. Taste and adjust seasonings. Spoon sauce
around
the chicken and garnish with the bananas. MMMMgood. I really like
this, though I didn't find it spicy at all. My guests and
my husband thought it had a little zing. CHers will probably want to
increase the chile sauce added!!
Posted to CHILE-HEADS DIGEST by Joanne Dooley <jdooley@uniserve.com>
on Jan 24, 1999, converted by MM_Buster v2.0l.
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