Yield: 4 servings
Measure | Ingredient |
---|---|
2 eaches | Chickens, broiler/fryer type, halved |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
½ cup | Sugar, brown, dark |
4 tablespoons | Rum, dark, divided |
1 tablespoon | Juice, lime |
2 teaspoons | Pepper, lemon |
1 teaspoon | Ginger |
½ teaspoon | Cloves, ground |
¼ teaspoon | Cinnamon |
¼ teaspoon | Garlic powder |
2 drops | Hot pepper sauce |
10 ounces | Chutney, mango |
\N \N | Lemon, sliced |
\N \N | Lime, sliced |
\N \N | 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 From: Rob Stewart Date: 09-08-94