Caribbean Reef Chicken

* Exported from MasterCook II *

Caribbean Reef Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry, 1994 Dccc Finalist

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Chickens -- broiler/fryer
type -- halved
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 cup Sugar, brown -- dark
4 tablespoons Rum, dark -- divided
1 tablespoon Juice -- lime
2 teaspoons Pepper -- lemon
1 teaspoon Ginger
1/2 teaspoon Cloves -- ground
1/4 teaspoon Cinnamon
1/4 teaspoon Garlic powder
2 drops Hot pepper sauce
10 ounces 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
o
f the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder,
an
d 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
minute
s or until the chicken is fork tender.

In a blender, place chutney and remaining 2 tablespoons of rum; process to
blen
d. Spoon chutney mixture over chicken and bake about 3 minutes more or until
ch
utney 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
: Delm
arva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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