Caribbean Chicken
This is a great recipe when you are having a dinner party and you want that hint of tropical sunshine.
Ingredients:
- 1 green pepper
- 1 red pepper
- yellow pepper
- 2 cloves of garlic
- 2 onions
- small tin of pineapple chunks and juice
- 1 mango chopped (not too ripe)
- orange juice
- 1/2 tsp of ground cloves
- a good dash of rum
- all purpose flour to dredge the chicken
- teaspoon of curry powder (mild) to taste
- 1 tablespoon of white wine vinegar
- 1 pint of chicken stock
- 1 tablespoon of brown sugar
- 4 breasts of chicken
- 1/2 teaspoon of cinnamon (optional)
- mushrooms
Method:
Saute the onions and garlic until golden, add peppers and spices and fry to bring out the flavours.
Add the pineapple and orange juice, broth, vinegar, rum, sugar and cloves, stir well and simmer for 20 minutes in the halogen oven until slightly thickened.
Dredge the chicken in flour and brown well in oil, transfer the chicken to a baking dish, pour the sauce over the chicken and add the diced pineapple and mango.
Bake slowly uncovered in the halogen oven on 160c for about 40 minutes, baste chicken occasionally.
May be served with the sauce or have the sauce on the side.
Serve with flavored rice and selection of veg.
Cook the veg in tinfoil with a little water on the lower rack should take about 35 minutes. If you time it correctly all will be ready at the same time.
Note I have used a mild curry, you can adjust the flavor to your liking.
Increase the ingredients to the size of your dinner party and adjust the timing accordingly.
There are several varieties of this dish: you can use peanut paste or other fruits for different flavours.
This dish sounds complicated but believe me take your time and your guests will be most pleased.
Happy cooking.
© Chef Eric
Posted on 16/12/2009
