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Title: Caribbean Reef Chicken
Categories: Poultry, 1994 dccc, Finalist
Yield: 4 servings
2 ea 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
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
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