[CH] Recipe
Joanne Dooley (jdooley@uniserve.com)
Sun, 24 Jan 1999 12:04:56 -0800
This recipe was requested by Doug Irvine, but I thought others might
enjoy it!!
Chicken Trinidad from "Hot Chicken" by Hugh Carpenter
I have changed the recipe a bit
2 2 1/2 # frying chickens, split (I used 6 skinless breasts and cut the
quanitities down a bit)
1 c. cilantro sprigs
1 c. mint leaves (I used basil)
7 cloves garlic, finely minced
3 Tbsp grated or finely minced ginger
6 Tbsp Gran Marnier (I used Cinzano Orancio. I'm sure any brandy or
liquor will be fine. I chose Orancio to get the orange flavour, and it
was in my cupboard!)
6 Tbsp light soy
6 Tbsp honey
zest of 1 lime, minced fine
6 Tbsp fresh lime juice
3 Tbsp olive oil
1 Tbsp Caribbean Chile sauce (I used Matouks)
1 1/2 tsp allspice
1/2 c. coconut milk
1/2 c. chicken stock
2 Tbsp unsalted butter
8 firm baby bananas
Make a marinade as follows: 1/4 c. ea. chopped cilantro and basil,
garlic, ginger, soy, GM, honey, lime juice and zest, oil, chile sauce
and allspice. Mix well. Measure 1/2 cup, add coconut milk and chicken
stock. Set this aside for sauce later.
At this point you are supposed to loosen the skin on the chickens, and
work the marinade under the skin, rub more into the top of the skin, and
let it marinate for 30 minutes to 8 hrs.. Too much work, and besides, I
used skinless breasts. I marinated the breasts in the refrigerator for
about 6 hours.
Preheat the oven to 425. Mince remaining cilantro and mint and set
aside. Spray a shallow roasting pan. Remove the chicken from the
marinade and put onto a wire rack in the pan. Roast for 30 minutes. If
you use chicken with skin, roast skin side up. I roasted the breasts
bone side down. Chicken is done when internal temp. is 170 degrees.
Transfer to a serving plate and cover with foil to keep warm.
Peel bananas and split them lengthwise. Pour off fat from roasting
pan. Melt butter over medium high heat. When it is sizzling, add
bananas. Raise heat to high and saute until they begin to brown, about
1 minute. I didn't want them mushy so I removed them from the pan at
this point. Pour in reserved marinade that you combined with coconut
and chicken stock. Add reserved cilantro and mint. Scrape the pan, and
simmer for a few minutes. If you want a thicker sauce, simmer a while
longer to cook it down. Taste and adjust seasonings. Spoon sauce around
the chicken and garnish with the bananas. MMMMgood.
I really like this, though I didn't find it spicy at all. My guests and
my husband thought it had a little zing. CHers will probably want to
increase the chile sauce added!!
This book has great recipes and beautiful photos. (His wife is the
photographer.) Hugh Carpenter does fusion cooking, combining Asian and
California influences and ideas. His dishes alway have great flavours
in them. There is also another recipe from this book on our website,
Thai Tropical Chicken Salad.
Jo-Anne
A Passion for Peppers
Heatin' up...............the world!!
http://www.apassionforpeppers.com