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Chicken & Dumplings
1 cup all purpose flour
1 small chicken (cut into pieces)
1 tsp garlic
1 tbs minced chives
2 tbs vegetable oil
1 cup chopped celery
1 cup chopped carrots
1 cup chopped green pepper
1 tbs chopped garlic
1 onion, chopped
2 tbs fresh thyme
1 cup chopped tomatoes
pepper and salt
Season chicken with minced garlic and chives. Heat oil in a large sauté pan. Dredge chicken in flour, brown in oil, add celery, carrots, green pepper, onion, and thyme. Cook until onion is fragrant, a few minutes. Add tomatoes and cover and simmer, add a little water to make a gravy if needed. Cover and simmer for 20 minutes. Make the dumplings, check chicken and add a little water if necessary to make a good gravy. Drop in dumplings and cook for a further 10 minutes, spooning sauce over dumplings to flavour them as well. Serves 4
Dumplings
2 cups flour
2 tsp baking powder
2 eggs
milk
Combine flour with baking powder, add eggs and salt to taste, bring together. With a little milk to make a soft, spoonable dough.
CHICKEN AND
BEEF PASTELLES
Cornmeal
dough and pastelle assembly
2 cups yellow cornmeal
2-3 cups warm water
1/2 cup butter
1 1/4 tsp salt
In a food processor or by hand, combine cornmeal with butter
and salt, add water-about two cups of water first and process
to make a soft, pliable dough. Wait a while and check the dough,
it should still be very soft, but not mushy, if dry add a little
more water. Divide the dough into 12 balls of dough. Cover with
a damp cloth to prevent drying. Place one piece of dough on a
greased fig leaf, and press to an eight-inch width, spoon two
tablespoons filling onto the middle of the dough and fold and
seal pastelles. Wrap in fig leaf and tie into a neat package.
Steam pastelles for 45 minutes until cooked. Makes 12 to 15 pastelles
Filling
1 lb chopped beef and chicken or chicken only
2 onions, finely chopped
2 tbs olive oil
1 cup chopped chives
1/4 cup chopped fresh thyme
2 pimento peppers chopped
4 cloves garlic chopped
1 tbs chopped celery
1/2 Congo pepper, seeded and chopped (optional)
1 tsp freshly ground black pepper
1 tsp salt
1/4 cup tomato sauce
4 tbs capers
3 tbs stuffed olives, sliced
1/4 cup raisins
2 tbs fresh thyme
Combine beef with chicken. Add salt and black pepper. Add 1/4
cup chopped chives and one tablespoon thyme. In a large sauté
pan heat olive oil, add onion, garlic and sauté until
fragrant. Add pimento peppers, add remaining chive, pepper, and
thyme, add meat and cook until brown. Add tomato sauce, cover
and simmer for about 15 minutes. Add raisins, capers and olives
and stir to combine. Cook for about five minutes more, taste
and adjust seasoning. Add two tbs fresh thyme and stir to combine.
Remove from heat and cool. Prepare dough as in recipe above and
fill and fold pastelles as indicated. Makes 12 to 15 pastelles
OVEN ROASTED
CHICKEN WITH FRESH HERBS
1 4 lb chicken
1/2 cup chopped chives
6 cloves garlic
1 large sprig French thyme
1/4 cup olive oil
2 tbs red wine vinegar, or lemon juice
1 tsp freshly ground black pepper
11/2 tsp salt
2 tbs. butter, softened (optional)
The night before wash and dry your chicken, in a blender or food
processor place your chives, garlic, olive oi, vinegar and thyme,
process to a paste. Blend paste with black pepper and rub the
herb paste onto the chicken, you can slip some marinade under
the skin of the chicken as well. Place in a large plastic bag
and place in the fridge until the next day. The next morning
remove chicken from bag, pour the marinade into a small bowl.
Salt the chicken, if you are using the butter then rub the butter
into the chicken on the outside; place on a roasting rack in
your roasting pan, pour the reserved marinade into the pan and
place the chicken into a preheated 375 oven, baste your chicken
every 15 minutes with the drippings in the base of your pan.
This makes your chicken nice and juicy. Bake for about 1 to 11/2
hours until the juices from your leg and thigh portion runs clear.
Let your chicken stand for at least 30 minutes before carving.
Serves 4 to 6
Butter Chicken
2 lbs boneless chicken
breasts cut into cubes
2 tsp garam masala
2 tsp ground coriander
1 tsp chili powder
1 tbs grated ginger
4 cloves garlic, minced
2 tbs white vinegar
1/4 cup tomato paste
1/2 cup plain yogurt
4 ozs butter
1 large onion, minced
6 cardamom pods, bruised
1 tsp salt
3 tsp paprika
1/2 cup cream
Combine chicken with ginger, garlic, coriander, chili powder,
vinegar, tomato paste and yogurt. Refrigerate overnight. Heat
butter in sauté pan, add onion, cinnamon, cardamom cook
until onion is slightly browned. Add chicken and stir and fry
for a few minutes. Add salt, paprika and stir well. cover and
simmer for about 15 minutes, stirring occasionally, of you need
to add a little water. Chicken should have a thick sauce, stir
in cream heat for a few mins, serve hot with basmati rice or
roti. Serves four
Barbecuing is one of this country's
favourite ways to prepare meats, and it's one of mine as well.
There's nothing more delicious than a perfectly barbecued piece
of chicken; tender, juicy and flavourful to the bone, discretely
dressed in a finger licking sauce. The secret to this? You may
ask. Great barbecue chicken starts with marinating your chicken
overnight. Then you grill your chicken on an open flame without
pre-cooking it first. You'll need a medium hot fire as opposed
to a high fire and a spray bottle at hand to out any flare-ups.
Turn your chicken frequently and in just about 20 minutes it
will be cooked. Base with your sauce last of all, as most sauces
contain a good bit of sugar which promotes burning.
FINGER-LICKIN'
BBQ CHICKEN
1 chicken, 3 1/2 to 4 lbs
Marinade:
2 tbs red wine vinegar
2 tbs olive oil
1 tbs minced garlic
1 tsp freshly ground black pepper
1 tbs ground chives
1 tbs fresh French thyme.
Combine all marinade ingredients, rub onto chicken pieces and
leave refrigerated overnight.
Before grilling season to taste with salt, prepare your coals
to medium heat and cook as mentioned above. Baste with your favourite
BBQ sauce.
Serves four.
SPLIT ROASTED
BBQ CHICKEN WITH GUAVA RUM GLAZE
1 4 1/2 lb chicken, split into two, washed and cleaned
Marinade:
2 tbs red wine vinegar
4 cloves garlic minced
2 tbs fresh oregano, chopped or minced
2 tbs minced chives
1 tsp freshly ground black pepper
2 tbs olive oil
Combine all the marinade ingredients and rub onto the chicken,
taking care to get the marinade under the skin as well. Cover
and refrigerate for about one hour or overnight.Before cooking
season to taste with salt. Preheat Barbeque grill to medium.
Place the chicken on BBQ and cook turning frequently for about
30 minutes until browned on both sides and cooked through. Baste
chicken with guava glaze, turn and baste other side. Do not leave
too long in the oven with the glaze it will burn easily.GUAVA
RUM GLAZE
1 cup guava paste (available in supermarkets)
2 tbs ketchup
4 tbs white vinegar
2 tsp yellow mustard
1 tbs brown sugar
1 tbs molasses
3/4 tsp cumin
1/4 tsp each allspice and nutmeg
2 tsp grated onion
2 tsp minced garlic
4 tbs rum
salt to taste
2 tbs vegetable oil
In a small sauce pan, heat vegetable oil, add onion and garlic,
stir to combine, add the rest of the ingredients, cook slowly
until well combined and smooth. Cook until bubbly. Remove from
heat and baste chicken. Makes about one cup. Refrigerate unused
glaze, it would keep for up to two weeks. You can use this on
grilled Mahi Mahi or Kingfish fillets or Grilled steak as well.
(Recipe from Modern Caribbean Cuisine by Wendy Rahamut)
ISLAND OF
JAVA HOMEBLESSING CHICKEN PAELLA
6 servings
Prep Time: 20 minutes Cook Time: 1 hour 20 minutes
Chicken:
2 Tbsp. Lawry's ® Lemon Pepper
2 stalks lemon grass,outer leaves removed and stalks bruised
2 tsp. Lawry's ® Seasoned Salt
2 tsp. Lawry's ® Garlic Powder With Parsley
1 can (14 oz.) coconut milk
6 medium shallots or 1 medium onion, finely sliced
3 Tbsp. lime juice
5 kaffir lime leaves, crushed, or 2 bay leaves
1 Tbsp. finely grated fresh ginger
2 tsp. sugar
1-1/2 tsp. turmeric
1/2 tsp. crushed red pepper flakes (optional)
12 small bone-in chicken thighs (about 3-1/2 lbs.)
2 Tbsp. vegetable oil
Paella:
2 cups regular or converted rice
1/4 tsp. Lawry's ® Seasoned Salt
1 tsp. Lawry's ® Lemon Pepper
2 Tbsp. finely chopped red bell pepper
Banana leaves
For chicken, in 4-quart stockpot, combine 1 tablespoon Lemon
Pepper with remaining ingredients except chicken and oil. Bring
to a boil over high heat. Simmer 5 minutes. Reduce heat to low
and add chicken. Simmer covered, stirring occasionally, 40 minutes
or until chicken is thoroughly cooked. Remove chicken, then sprinkle
with remaining 1 tablespoon Lemon Pepper. Strain liquid; reserve.
In 12-inch nonstick skillet, heat oil and brown chicken; remove
chicken and keep warm.
Meanwhile, for Paella, in same 4-quart stockpot, combine reserved
liquid with enough water to equal 4-3/4 cups. Stir in rice and
Lawry's ® Seasoned Salt. Bring to a boil over high heat.
Reduce heat to low and simmer covered 30 minutes or until rice
is tender. In bottom of lightly greased bundt or tube pan, sprinkle
red pepper. Add hot rice mixture and press down. To serve, invert
onto serving platter, garnish with banana leaves, then arrange
chicken around rice.
OVEN-ROASTED
CHICKEN CUTLETS WITH ISLAND SPICE RUB
12 chicken thighs (large), boned
4 cloves garlic, minced
1 tbs olive oil
SPICE RUB
1/3 cup ground, roasted cumin
1/3 cup chili powder
4 tbs ground crushed coriander seeds
1 tbs ground cinnamon
1 tsp nutmeg
1/2 tbs brown sugar
2 tbs salt
2 tbs freshly-ground black pepper
1 tsp cayenne pepper (optional)
1 tsp paprika
In a spice mill or food processor or blender, process all the
ingredients for the spice rub. This will keep in a covered bottle
in the refrigerator for up to six weeks. To prepare chicken:
Mix two tablespoons spice rub with oil, garlic and salt. Rub
chicken pieces all over with marinade and leave for about an
hour. Preheat oven to 400°F, place chicken pieces on a baking
tray and roast for about 20 minutes until done. Serves six
CHICKEN STUFFED
UNDER THE SKIN
1 4 lb chicken
1 tbs minced garlic
1 tbs fresh herb paste
1 tbs lime juice
2 tbs olive oil
Try it!
Remove the backbone from the chicken. Combine all the other ingredients
and paste onto chicken. Let marinate for 30-40 minutes.
STUFFING
2 tbs olive oil
2 cloves garlic, chopped
1 onion finely chopped
2 pimento peppers
1/2 hot pepper, seeded and chopped
1/2 cup chopped fresh herbs
1/3 cup raisins or currants
3/4 cup soft bread crumbs
Salt and freshly-ground black pepper
Heat oil in a sauté pan. Add garlic, onion, peppers. sauté
until tender and fragrant, about five minutes. Add herbs and
currants and combine. Add half-cup breadcrumbs and stir. Add
crumbs a little at a time, gradually mixing and adding a little
stock to moisten. Don't make your mixture too dry or wet; it
should just hold together. Place stuffing in a plate to cool.
Preheat oven to 375°F. Take chicken and loosen the skin,
stuff the chicken under the skin. Place on a baking tray and
bake for 30 minutes until juices run clear. Serves four.
Healthy,
Hot, and Garlicky Wings
4 to 5 appetizer servings
* 2 pounds chicken wings (approximately 15 wings)
* 3 heads garlic
* 1 cup plus 1 tablespoon olive oil
* 10 to 15 drops Tabasco
* 1 cup freshly grated Parmesan cheese
* 1 cup Italian-style bread crumbs
* 1 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F. Disjoint the chicken wings,
discarding the tips. Rinse and pat dry with a paper towel. Separate
the garlic cloves and peel. Place the garlic, 1 cup of the oil,
and Tabasco in a blender or food processor and purée.
Pour the purée into a shallow bowl. Combine the Parmesan,
bread crumbs, and pepper in a large plastic bag. Dip the wings,
one at a time, in the garlic purée, then shake or roll
in the bread crumb mixture, coating thoroughly. Coat two shallow
nonstick baking pans with the remaining 1 tablespoon oil. Arrange
the wings in a single layer in the pans. Avoid having the wings
touch each other. Drizzle with the remaining garlic purée
and sprinkle with the leftover bread crumb mixture. Bake for
45 to 60 minutes, or until browned, then place under the broiler
for a few minutes until crisp.
Caribbean
Chicken Skewers With Spicy Peanut Sauce
This recipe makes about
1 cup Peanut Sauce. It's a rich, heady sauce that is also tasty
on pork, cooked vegetables and pasta. It also makes a good dip
for crudite. Don't hesitate to double the recipe
Curry Marinade:
1/4 cup coconut milk
1 teaspoon red curry paste
1 teaspoon brown sugar
1 tablespoon chopped cilantro
1/2 tablespoon curry powder
Salt and fresh-ground black pepper, to taste
2 pounds boneless chicken breasts
Peanut Sauce:
1/2 cup coconut milk
1 tablespoon red curry paste, or to taste
1/4 cup chunky peanut butter (for a nice texture contrast)
1/4 cup chicken broth
1/4 cup brown sugar
1 tablespoon fresh lime juice
1/2 teaspoon salt
To make marinade: In a bowl, combine all the marinade ingredients
except the chicken. Slice the chicken into 3-inch-by-1-inch strips
and add to the marinade. Turn chicken to coat, cover and refrigerate
up to 4 hours. Soak bamboo skewers in water at least 20 minutes
before preparing to cook meat. To make sauce: Bring the coconut
milk to a simmer in a nonreactive saucepan. Whisk in the curry
paste 1 to 2 minutes until dissolved. Whisk in peanut butter,
broth and sugar. Reduce heat and cook, stirring, about 5 minutes,
until smooth. Remove from heat and add lime juice and salt. Set
aside to cool to room temperature. Prepare grill and thread marinated
chicken strips onto soaked bamboo skewers. Place on grill and
cook 5 to 7 minutes, or until cooked through, turning once. This
should give you nice grill marks. Serve with peanut sauce. Makes
8 servings.
Per serving with Peanut Sauce: 270 calories, 49 percent calories
from fat, 15 grams total fat, 69 milligrams cholesterol, 6 grams
saturated fat, 27 grams protein, 8 grams carbohydrates, 1 gram
total fiber, 284 milligrams sodium, 6 grams total sugars, 7 grams
net carbs.
Per (1-tablespoon) Peanut Sauce: 50 calories, 69 percent calories
from fat, 4 grams total fat, .08 milligram cholesterol, 2 grams
saturated fat, 1 gram protein, 4 grams carbohydrates, .49 gram
total fiber, 112 milligrams sodium, 3 grams total sugars, 3 grams
net carbs.
Chicken Potato
Pie
1 cup roux (3 tbs. flour,
3 tbs. butter, 1 cup milk)
2 cups cooked diced chicken
2 lb. boiled potatoes
2 cups pak choi
1/2 cup grated cheese
1/4 cup milk
2 tbs. butter
Make roux by combining milk, flour and butter in saucepan, stirring
constantly until thick and creamy. Season pak choi to taste and
cook until fully wilted. Combine pak choi, chicken, roux and
1/4 cup cheese. Mash the potatoes with butter and milk until
creamy. Grease casserole dish and layer dish, starting and ending
with the potatoes. Sprinkle the top with the remaining cheese.
Place dish in an oven set at 450 degrees F and bake until golden
brown.
PRESENTATION TIPS: Serve on a bed of tossed salad with
tomato wedges on top. Chilled fruit drink of choice.
WHETHER IT'S Dennis, Emily, or Franklin, don't let
stormy weather drain your appetite. If the mood strikes, feast
on the mouth-watering stuffed chicken below or curl up with a
comforting bowl of mac and cheese. Add some oomph with grated
cheddar or parmesan, a sprinkling of - Mrs. Dash and pepper on
top.
SUCCESS TIPS:
To test a whole chicken (bone-in or boneless) for - doneness,
an instant-read - thermometer inserted into the thickest part
of the thigh or leg meat (not the stuffing) should register 180ºF.
Chicken breasts are - considered done and safe to - eat when
the thickest part of - the meat registers 170ºF.
One ingenious way of - keeping boned chicken mouth-wateringly
succulent is a moist, flavourful stuffing followed by searing,
then slow-grilling over indirect heat. This treatment is successful
with boneless breast halves or with a whole chicken that's been
boned; it is not appropriate for bone-in meat.
The stuffed chicken below is capable of accommodating an astounding
range of marinades, sauces and grilling styles. About the only
way to ruin it on the grill is to allow it to dry out, which,
unfortunately, is easy to do with boneless chicken.
Stuffed Grilled
Chicken
2 each red and yellow sweet peppers, roasted, seeded and peeled
1 whole boned chicken with skin intact (approximately 4 1/2 lb),
or 6 boneless chicken breast halves with skin intact
2 tbs. olive oil
1 tsp. minced garlic
Salt, to taste
3/4 lb smoked sausage
Oil, for grill
1 lemon, juiced (or 1/2 lime)
Cut roasted red and yellow bell peppers into 1/2-inch-wide strips,
reserving any juices. Reserve and refrigerate peppers and any
juices. Rub skin of chicken thoroughly with olive oil and garlic.
Lay chicken, skin side down, flat on work surface. Lightly salt
interior; if the meat
was not pounded at the market, use a mallet to pound and flatten
the flesh for more even cooking and a pleasing appearance. Cut
each sausage in half or quarters lengthwise. Lay half of the
sausage pieces lengthwise, about 1/4 inch from the right edge
of the neck-to-tail opening in the chicken and the other half
of the sausage 1/4 inch from the left edge. (Cut sausage into
shorter lengths if using chicken breast halves. Spread roasted
peppers over inner surface of chicken. Tightly roll chicken around
the sausage and peppers, so that the sides meet in the centre
to form a roll. Tie chicken with kitchen string approximately
every 2 inches. Cover and refrigerate until shortly before grilling
time. Prepare grill for indirect-heat method of cooking. When
fire is ready, place chicken on lightly oiled grill rack directly
over the coals. Sear on all sides, about five to seven minutes
total for boned whole chicken or three to four minutes for boneless
breast halves. Place chicken - over drip pan to cook over - indirect
heat. Close grill lid. Cook, turning occasionally and brushing
chicken with some of the lemon juice after each turn, until a
thermometer indicates meat is done and safe to eat (approximately
one hour for whole boned chicken or - approximately 30 to 45
minutes for boneless breast halves). When meat tests done, transfer
to platter, remove string and slice into 1-inch-thick pieces.
Serves 6.
Grilled Chicken
with Quick Garlic Mayonnaise
A tenderising marinade of garlic, olive oil, rosemary and white
wine gives the chicken exceptional flavour. Serve the chicken
pieces plain or slather them with the creamy garlic mayonnaise
(see below).
1/3 cup olive oil
2 tablespoons minced garlic
3 sprigs fresh rosemary
1/4 cup dry white wine
Salt and freshly-ground black pepper
1 roasting chicken (about 4 pounds), in 8 pieces
Quick Garlic Mayonnais
1. To prepare marinade for the chicken: Heat olive oil in a saucepan
over moderately low heat. Add garlic and sauté gently
5 minutes; do not allow garlic to brown. Remove from heat and
add rosemary and wine; reserve approximately a third of the marinade
in a small lidded container and refrigerate until needed. Cool
slightly. Salt and pepper chicken pieces and place in a stainless
steel, glass or ceramic bowl or baking dish. Cover with wine
mixture and marinate, refrigerated, 3 to 12 hours.
2. Prepare a medium-hot charcoal fire. Remove chicken from marinade,
discarding used marinade. Place chicken on hot oiled grill, turning
occasionally and basting with reserved marinade, until thickest
part of the breast meat registers 170 degrees and thigh meat
registers 180 degrees (approximately 20 to 25 minutes). Serve
chicken with Quick Garlic Mayonnaise on the side.
THIS VARIATION ON the old favorite is healthier and offers
an incredible zing. Perfect for dinner at home or on a picnic
outing, this recipe is featured in The Old Farmer's Almanac
Blue Ribbon Recipes. This cookbook, bursting with award-winning
recipes from country fairs across America, is available wherever
books and magazines are sold or online at Almanac.com.
Southwestern
Oven-Fried Chicken
4 servings
* 3 slices white bread, torn into small pieces
* 3 tablespoons fresh cilantro
* 2 tablespoons yellow cornmeal
* 2 tablespoons pine nuts
* 2 large cloves garlic, peeled
* 1-1/2 teaspoons ground cumin
* 1/2 teaspoon dried oregano, crumbled
* 1/2 teaspoon salt, divided
* 1/4 teaspoon cayenne pepper
* 1/8 teaspoon ground cloves
* 2 teaspoons egg white
* 2 tablespoons Dijon-style mustard
* 1 tablespoon water
* 2 teaspoons honey
* 4 broiler-fryer chicken drumsticks, skinned
* 4 broiler-fryer chicken thighs, skinned
* 1/4 teaspoon freshly ground black pepper
Place the bread, cilantro, cornmeal, pine nuts, garlic, cumin,
oregano, 1/4 teaspoon of the salt, cayenne, and cloves in a food
processor. Process to form fine crumbs. Add the egg white and
mix until moist. Put the mixture in a large, shallow dish and
set aside.
Preheat the oven to 400 degrees F. In a small bowl, mix together
the mustard, water, and honey. Brush over chicken drumsticks
and thighs. Sprinkle with the pepper and remaining 1/4 teaspoon
salt. Dredge the chicken with the bread crumbs, pressing gently
so that a thin coating adheres. Place on a rack in a baking pan.
Bake for about 40 minutes, or until the chicken is crisp and
brown.
Judith Markiewicz, Canton, Ohio
Grand Prize, National Chicken Cooking Contest, Washington , DC
Olympic Seoul
Chicken
4 servings
* 1/4 cup white vinegar
* 3 tablespoons soy sauce
* 2 tablespoons honey
* 1/4 teaspoon ground ginger
* 3 tablespoons peanut oil
* 8 broiler-fryer chicken thighs, skinned
* 10 cloves garlic, coarsely chopped
* 1 teaspoon crushed red pepper
In a small bowl, mix together the vinegar, soy sauce, honey,
and ginger; set aside. In a large frying pan, heat the oil to
a medium-high temperature. Add the chicken and cook, turning
often, for about 10 minutes, or until browned on all sides. Add
the garlic and red pepper. Cook, stirring well, for 2 to 3 minutes.
Add the vinegar mixture, cover, and cook for about 15 minutes,
or until the chicken is fork-tender. Uncover and cook for a few
minutes more, or until the sauce is slightly thickened. Serve
with rice.
Muriel Brody, Cumberland, Rhode Island
Delmarva Chicken Cooking Contest, Delmarva Chicken Festival,
Georgetown, Delaware
Several good Caribbean cookbooks
such as John Demers's Caribbean Cooking ( LJ 3/15/89)
and Dunstan Harris's Island Cooking: Recipes from the Caribbean
( LJ 12/88) have been published recently, but this is one of
the first to focus on the especially popular Jamaican jerk, food
that is highly seasoned with hot peppers and spices and, usually,
barbecued. Jamaican-born Willinsky, a former chef, includes authentic
jerk dishes of all kinds, accompaniments from drinks to desserts,
and information on basics.
DRUNKEN
CHICKEN WITH PAPAYA
Yield: 6-8 servings
2 teaspoons grated lime zest, plus
more for optional garnish
1/2 cup fresh lime juice
2 teaspoons grated orange zest
1/2 cup fresh orange juice
1/3 cup amber or dark rum
4 cloves garlic, crushed through a
press or minced
2 tablespoons distilled white vinegar
2 1/2 tablespoons light-brown sugar
4 1/2 pounds chicken drumsticks and
thighs, rinsed and patted dry Salt
Freshly ground black pepper
1 1/2 tablespoons olive oil
1 small papaya, peeled, seeded and
diced
1. Make marinade: Combine lime zest and juice, orange zest and
juice, rum, garlic, vinegar and sugar in blender; process until
smooth. 2. Prick chicken all over with fork tines; rub generously
with salt and pepper. Place chicken in large glass or ceramic
bowl; add marinade and toss to combine. Cover with plastic wrap;
refrigerate at least 6 hours, or overnight. Return to room temperature
just before cooking. 3. Preheat oven to 425 degrees. Transfer
chicken to large roasting pan, reserving marinade. Brush chicken
with oil; bake until skin begins to brown, about 15 minutes.
Reduce temperature to 350 degrees; bake 10 minutes longer. 4.
Remove chicken from oven; add papaya and reserved marinade to
pan. Return to oven and bake, basting with marinade, until chicken
is almost falling off the bone, about 30 minutes. Transfer to
serving platter; spoon papaya and sauce over chicken. Garnish
with a sprinkling of lime zest. Adapted from: "Fiesta! A
Celebration of Latin Hospitality," by Anya von Bremzen (Doubleday,
1997)
Caribbean
Style Barbecued Chicken
3 tbsp. dark brown sugar
1 cup ketchup
3 tbsp. Worcestershire sauce
3 ea. garlic clove, roughly chopped
1 ea. Spanish onion, small, minced
3 tbsp. red wine vinegar
1/2 tsp. cumin seed, ground
1/2 tsp. cayenne pepper
2 tsp. mustard seed
2 tsp. oregano sprig, chopped
2 tsp. rosemary sprig, chopped
2 tsp. thyme, chopped
1 tsp. kosher salt, more as needed for seasoning
1 tsp. freshly cracked black pepper, more as needed for seasoning
2 ea. whole chicken, about 3 1/2 pounds each
1 tbsp. vegetable oil
Directions (Estimated Time: 60 minutes)
1. Prepare your grill. In a food processor bowl, blend together
brown sugar, ketchup, Worcestershire, garlic, onion, vinegar,
cumin, cayenne, mustard, oregano, rosemary, thyme, salt, and
pepper until smooth.
2. Cut each chicken into eight pieces. Rub the pieces with oil
and season with the additional salt and pepper as desired. Arrange
the coals to one side of the grill. Replace the grill rack and
arrange the chicken pieces on the grill opposite the coals. Cover
the grill and cook for 40 minutes or until the juices run clear.
If using a grill thermometer, cook the chicken at 350°-400°
F (175°-205° C).
3. In the last 20 minutes of cooking, coat the chicken pieces
with the barbecue sauce. Cover the grill and continue cooking
the chicken until the glaze is set. Glaze as many times as desired.
Never cook or glaze the chicken directly over the hot coals.
4. Remove the chicken pieces when cooked and glazed. Serve the
barbecued chicken with simple tossed salads or a flavorful relish.
Jamaican Chicken
Curry
Jamaican curry is different than Indian curry: It contains more
turmeric and is slightly sweeter. It's available at Caribbean
stores, but I used Indian curry powder and added 1 teaspoon turmeric
and 12 teaspoon sugar to each tablespoonful.
Ingredients:
2 pounds chicken thighs with skin
14 cup white vinegar
2 teaspoons freshly ground black pepper
Salt to taste
1 teaspoon ground allspice
3 teaspoons Indian curry powder1 teaspoon turmeric
12 teaspoon sugar
1 tablespoon vegetable oil
1 cup chopped onion
2 teaspoons chopped garlic
1 cup chicken stock
2 teaspoons grated orange peel
1 dried chili pepper left whole
1 cup frozen peas, defrosted
Brush chicken thighs with vinegar. Reserve any remaining
vinegar. Combine pepper, salt, allspice, curry powder, turmeric
and sugar. Reserve 2 teaspoons of spice mixture, and toss the
rest with chicken. Set aside for 1 hour.
Heat oil in skillet over medium-high heat. Add chicken
skin-side down, and fry for 2 minutes, or until skin is golden.
Turn over and cook 2 minutes more, or until nicely browned. Remove
to a plate.
Turn heat to medium-low. Add onion, garlic, remaining
spice mixture and any remaining marinade to pan. Sauté
for 2 minutes or until onions are softened. Stir in chicken stock,
scraping the bottom of the pan with a wooden spoon. Add orange
peel, chili and chicken. Cover and cook 13 to 15 minutes or until
just cooked through. Add peas and cook 2 minutes more. Remove
chili pepper.