Ingredients:
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
Instructions:
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
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"I know [canned music] makes chickens lay more eggs and factory workers produce more. But how much more can they get out of you on an elevator?" - Victor Borge
Caribbean Reef Chicken Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
