2 each chickens, broiler/fryer - type, hal, ved
1/2 tsp salt
1/4 tsp pepper
1/2 cup sugar, brown, dark
4 tbsp rum, dark, divided
1 tbsp juice, lime
2 tsp pepper, lemon
1 tsp ginger
1/2 tsp cloves, ground
1/4 tsp cinnamon
1/4 tsp garlic powder
2 drop hot pepper sauce
10 oz chutney, mango
1 lemon, sliced
1 lime, sliced
1 parsley
Directions
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
Servings: 4 servings
Caribbean Reef Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Recipes as an idea can be traced far back into the distant past, at least as far back as pharonic Egypt, and potentially, even further back. Interesting though that maybe, sadly, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to experts are some tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Moving on, we find some books from the 1300s - a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the indian curry that is familiar to us all today, but instead recipes for the types of food prepared by the chefs of the rich and wealthy people of those days. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including spices such as coriander, parsley, and rosemary. These new culinary innovations was responsible for a torrent in books on cookery, most of which are now in private libraries. During the following few centuries, the families of Europe strove to serve up the best banquets, and as a result chefs and their recipes became highly prized. Notwithstanding that, it was during the nineteenth century that cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording recipes of the day. Like it or not, the introduction of TV gave us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Caribbean Reef Chicken recipe.
