Ingredients
1 each chicken, whole, broiler/ - fryer, c, ut into parts
6 oz limeade, frozen
1/3 cup soy sauce
1 small onion, chopped
3 large garlic, cloves, minced
1 tbsp curry powder
1 tsp coriander
1 tsp salt
1/2 tsp ginger
1/4 tsp pepper, red, ground
Directions
In a bowl, make sauce by mixing together limeade, soy sauce,
onion, garlic, curry powder, coriander, salt, ginger, and red pepper.
Place the chicken on a prepared grill, skin side up, about 8
inches from the heat. Cook, turning every 10 minutes, for about 30
minutes.
Baste with sauce and continue cooking, turning, and basting with
sauce every 5 minutes, about 20 minutes longer or until chicken is
fork tender.
Cook: Marcy Wheeler, Delaware
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
Servings: 4 servings
Chicken Zanzibar Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is possible to follow the history of meal recipes way back into the distant past, in fact as far as early Egypt, and quite possibly further than that. Interesting though that maybe, these, old cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history is a collection of ancient tablets in the Sumerian language describing 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 drinkers feel wonderful and blissful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a few documents which described recipes enjoyed by the Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, a style of dining still practiced today. Additionally, he describes how the chefs of Roman times made use of a good variety of aromatic flavors, including some familiar names such as bay, rue and asafoetida. Moving on, there were a couple of interesting cookery books which date from the 1300s ; a book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the curry that is popular today, but rather recipes for the types of food on the tables of the rich people of that time. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from Arab cooking, including spices such as parsley and basil. These new foods and tastes prompted an increase in manuscripts on cooking, many of which still exist in private libraries. During the next few hundred years, the rich and powerful families of Europe tried to serve up the most exotic meals, and as a consequence, chefs and their recipe collections increased in prestige. However, it wasn`t until the nineteenth century that formal cookery and recipe collections really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookery publications are increasing in popularity mostly due to more people being able to read, leisure time and a general increase in wealth. Like it or not, the introduction of TV brings us celebrity chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Chicken Zanzibar recipe.
