| 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
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”