March 26, 2006

Caribbean Chicken

Caribbean Chicken


1 whole 6 lb chicken, halved or cut into pieces
4 garlic cloves
3 habaneros, seeded*
1 medium onion, quartered
1/2 cup dark rum
1/2 cup soy sauce
1/4 cup vegetable oil
1/4 cup fresh thyme
1/4 cup lime juice
4 tablespoons fresh parsley
2 tablespoons fresh ginger, chopped
1 teaspoon dried mustard

In the food processor, combine garlic, habaneros, onion, rum, soy sauce, vegetable oil, thyme, lime juice, parsley, ginger and mustard. Pulse to form a thick paste like sauce . Place the chicken pieces in a large ziploc bag and pour the sauce over the chicken. Seal and give it a shake to coat. Refrigerate two hours. Preheat the oven to 350. Remove the chicken from the bag, reserving the sauce. Arrange chicken on a baking dishes so they don't overlap. Bake 1 hour or until cooked through. In a small saucepan, heat the remaining sauce. Take care to thoroughly cook the sauce as it has been in contact with raw chicken. Serve the chicken with sauce on the side.

*you may need to wear gloves to seed your habenaros. Their oil is very strong and can get into cuts or dry skin and cause a burning sensation that can last for hours. Not pleasant!

My thoughts:
My husband I got married last year on March 25th. We went out to dinner but it wasn't very good. To make up for that we made a Caribbean themed meal because this time last year we were on a cruise in the Caribbean! This recipe is roughly based on a dish called "stewed chicken" or "stew-fried chicken" which is popular in Trinidad and Tobago.