[CH] (REC) Stuffed Banana Lime Voodoo Chicken [not tried]
ChileBuzz (chilebuzz@earthlink.net)
Sun, 11 Sep 2005 19:41:54 -0400
Now, this recipe has not a chile in sight, but read the list of
ingredients -- how could I resist it? It is a chile-head opportunity,
a dish just waiting to be plundered with chiles. I haven't yet
tried having my way with it, but I'll bet you'll figure out how to
get heat into this voodoo chick!
* Exported from MasterCook *
Stuffed Banana Lime Voodoo Chicken
Recipe By :Donna Shields
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 3 1/2-pound roasting chicken
1 ounce chorizo sausage -- minced
2 garlic cloves -- minced
2 slices white bread -- crust removed, cut into 1/4-
inch cubes
1 cup diced banana -- (1 large fruit) cut into 1/4-
inch cubes
3 tablespoons fresh lime juice
3 tablespoons dark rum
1 1/3 tablespoons dark brown sugar
1 tablespoon chopped flat-leaf parsley
2 teaspoons freshly grated lime zest
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/3 teaspoon cayenne pepper
Coarsely ground black pepper -- to taste
1. Preheat the oven to 375 degrees. Remove the gizzards, neck bone,
and chicken skin.
2. To make the stuffing, in a large skillet, cook the chorizo and
garlic over medium low heat for 3 minutes, until lightly browned. Add
the bread cubes and cook for 2 minutes, stirring occasionally, so
that the bread becomes coated with the chorizo oil. Remove the pan
from the heat.
3. Stir in the banana, 2 tablespoons each of the lime juice and rum,
1/4 tablespoon of the brown sugar, the parsley, lime zest, 1/4
teaspoon of the nutmeg, the salt, and the cayenne pepper, until well
combined. Stuff the chicken cavity with this mixture, and place the
bird breast side up in a 13 x 9-inch roasting pan.
4. In a small bowl, combine the remaining lime juice and rum, the
remaining brown sugar and nutmeg, and the black pepper. Using your
fingers, rub this mixture over the outside of the chicken.
5. Loosely cover the bird with aluminum foil and roast it for 30
minutes. Remove the foil, and cook an additional 1 hour, until the
juices run clear when the thigh is pierced. Remove the chicken from
the oven and let it sit for 5 minutes before slicing and scooping out
the stuffing.
Makes 4 servings
Per Serving: Calories: 435; Fat: 14g; Cholesterol: 125 mg; Sodium:
545 mg; % Daily Value: Niacin 68%, Vitamin B6 51 %, Zinc 21 %,
Riboflavin 20 %, Magnesium 14%, Iron 13%
Source:
"Caribbean Light"
Copyright:
"1998, by Donna Shields"
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Per Serving (excluding unknown items): 2924 Calories; 184g Fat (59.3%
calories from fat); 202g Protein; 82g Carbohydrate; 5g Dietary Fiber;
836mg Cholesterol; 2123mg Sodium. Exchanges: 1 1/2 Grain(Starch); 27
1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fruit; 21 Fat; 1 Other
Carbohydrates.
NOTES : This recipe is based on a Haitian dish that actually calls
for two different stuffings. To make things simpler, I concocted a
version that blends the flavors of those two stuffings into one. And
it's a stuffing unlike any you've ever made. With bananas, lime, rum,
and a little chorizo, it will cast a spell on your appetite. In the
islands, people would most likely use an old hen, but we have the
luxury of selecting a nice, plump roasting chicken. Re moving the
skin dramatically cuts back on fat, cholesterol, and calories, so
that the brown sugar mixture is applied directly to the bird,
resulting in a rich, mahogany color.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0