Caribbean Poultry Dishes

Trinidad Curry Chicken.

Ingredients 2 medium Sized frying chickens -cut up & boned 3 tbs Vegetable oil 2 Cloves garlic, chopped 2 strips Scallions, chopped 1/2 tsp Pepper 1 tbs Curry powder 1 tsp Allspice 1 inch piece ginger, -peeled & finely chopped 1 cup Coconut milk 2 large Potatoes, peeled and -diced

Preparation Method In a stew pot, heat the vegetable oil. Add the garlic, scallions, pepper, curry, allspice, and ginger and cook for a few minutes. Add the chicken and simmer, covered on low heat about 10 minutes. Add the coconut milk and potatoes and continue to cook for 30 to 40 minutes. Serve with 8 cups Steamed rice Mango chutney, garnish

Roasted Chicken with a Papaya Glaze

1 (3 1/2 pound) chicken, preferably freerange 1/2 teaspoon salt 1 cup orange juice 1/4 cup olive oil 1/4 cup light brown sugar, packed 2 shallots, halved 1 bay leaf 1/2 cup water 1 tablespoon Dijonstyle mustard 2 cloves garlic, sliced 1 ripe papaya, halved, peeled and seeded, 1 half thinly sliced and reserved for garnish 1 tablespoon finely chopped fresh thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 bunch flatleaf parsley, coarse stems removed 1 bunch watercress, coarse stems removed Rinse and pat the chicken dry with paper towels. Rub it with the salt and place it in a baking dish just large enough to hold it. In a blender or a food processor, combine the orange juice, olive oil, brown sugar, and shallots. Process until the shallots are finely minced. Pour the orange juice mixture over the chicken, crumble the bay leaf over the top, and cover the whole dish tightly with plastic wrap. Marinate in the refrigerator for at least 3 hours, preferably overnight, spooning the marinade over the chicken occasionally. Preheat the oven to 375 degrees. Transfer the chicken to a rack in a roasting pan, breast side down and reserve the marinade and add 1/2 cup water. Roast the chicken for 40 minutes, then turn to the other side and roast for 40 minutes more. As soon as you put the chicken in to roast, prepare the papaya glaze: strain the orange juice marinade into a food processor, discarding the solids, and add the mustard, garlic, halved papaya, thyme, salt, and pepper. Process the mixture for 10 to 20 seconds, scraping down the sides of the bowl as necessary, until smooth. Divide the glaze into halves and use half of it to baste the chicken as it roasts, basting thoroughly every 20 minutes or so. When the chicken is cooked through with no trace of pink remaining, remove it to a warmed serving platter and set aside at the back of the stove. Discard all the fat from the roasting pan, saving the pan drippings. Scrape the drippings into a small saucepan and place it over medium heat. Whisk in the butter, then add the remaining half of the papaya glaze and simmer the sauce for 4 minutes. Garnish the platter with the parsley and watercress sprigs and the remaining half papaya, cut into long strips. Drizzle a little of the sauce over the top. Serve at once, passing the remaining sauce. Yield: 4 servings Difficulty: Easy

Hot Soy Chicken Wings

1/4 cup sliced scallions 1/2 cup creme fraiche 4 ounces Roquefort, crumbled 2 pounds chicken wings, cut in 2 pieces, wing tips discarded 1/2 cup hot pepper sauce 1/4 cup soy sauce 1/2 cup melted butter Mix the scallions, creme fraiche, and cheese together. Dish up in small ramekin. In a fryer at 375 degrees F, fry the wings until golden brown. In a large mixing bowl, mix together the hot sauce, soy and butter. Toss well with the hot wings. Serve wings in a large bowl with scallion creme for dipping. Yield: 4 servings Prep Time: 10 minutes Cook Time: 15 minutes

Poultry Dishes # 2

Mushroom Chicken Ingredients 1 lb boneless chicken breast, cut up in strips 1 oz margarine or butter 1 small onion, chopped finely 2 garlic cloves, chopped finely 1 cup mushroom slices white sauce ( Prepare a white sauce by melting about 2-3 tablesps. butter in a saucepan, adding 2 tablesps. flour until the mixture forms into a ball ( do not let it get brown). Now quickly add, alternatively, evaporated milk and prepared stock until it forms a smooth white sauce. Add a little salt and white pepper to taste ) 1 - 2 teasps or Trini rum 1 chicken bouillon cube a little curry powder salt and pepper to taste

Method: 1) Melt butter in heavy sauce pan 2) Add onion, garlic, mushroom slices and chicken pieces and saute until chicken is cooked , about 15-20 mins 3) Add remaining ingredients Serve with rice

Grilled Jerk Chicken with Mango Cilantro Salsa 1/2 cup vegetable oil 1 onion, coarsely chopped 2 scallion, coarsely chopped 1 large Scotch bonnet pepper, stem and seeds removed 1 tablespoon fresh ginger, grated 3 cloves garlic, coarsely chopped 1 tablespoon finely chopped fresh thyme 2 tablespoons red wine vinegar 1 tablespoon light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg Pinch ground cloves 1 teaspoon ground allspice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon fresh lime juice 4 chicken thighs, skin on, bone in 4 drumsticks, skin on To prepare the jerk chicken: Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through. MANGO-CILANTRO RELISH 2 mangoes, peeled and diced 1/4 cup finely chopped red onion 2 tablespoons chopped cilantro 3 tablespoons lime juice 3 tablespoons fresh orange juice Salt and freshly ground pepper Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper. Yield: 4 servings Prep Time: 24 hours Cook Time: 15 minutes Difficulty: Easy

Poultry Dishes # 2

Mushroom Chicken Ingredients 1 lb boneless chicken breast, cut up in strips 1 oz margarine or butter 1 small onion, chopped finely 2 garlic cloves, chopped finely 1 cup mushroom slices white sauce ( Prepare a white sauce by melting about 2-3 tablesps. butter in a saucepan, adding 2 tablesps. flour until the mixture forms into a ball ( do not let it get brown). Now quickly add, alternatively, evaporated milk and prepared stock until it forms a smooth white sauce. Add a little salt and white pepper to taste ) 1 - 2 teasps or Trini rum 1 chicken bouillon cube a little curry powder salt and pepper to taste

Method: 1) Melt butter in heavy sauce pan 2) Add onion, garlic, mushroom slices and chicken pieces and saute until chicken is cooked , about 15-20 mins 3) Add remaining ingredients Serve with rice

Grilled Jerk Chicken with Mango Cilantro Salsa 1/2 cup vegetable oil 1 onion, coarsely chopped 2 scallion, coarsely chopped 1 large Scotch bonnet pepper, stem and seeds removed 1 tablespoon fresh ginger, grated 3 cloves garlic, coarsely chopped 1 tablespoon finely chopped fresh thyme 2 tablespoons red wine vinegar 1 tablespoon light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg Pinch ground cloves 1 teaspoon ground allspice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon fresh lime juice 4 chicken thighs, skin on, bone in 4 drumsticks, skin on To prepare the jerk chicken: Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through. MANGO-CILANTRO RELISH 2 mangoes, peeled and diced 1/4 cup finely chopped red onion 2 tablespoons chopped cilantro 3 tablespoons lime juice 3 tablespoons fresh orange juice Salt and freshly ground pepper Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper. Yield: 4 servings Prep Time: 24 hours Cook Time: 15 minutes Difficulty: Easy