|DC Hotluck Cookbook|
1/2 c chopped onion
1 clove garlic, minced
1 tablespoon veg oil to sautee onion and garlic, plus oil to brown chicken later, quant. suff.
2 Scotch bonnets, minced, seeds and stems removed (I used habs from the garden)
1 c fresh orange juice
1/2 c fresh pineapple juice
1 c chicken broth
1 tblspn white vinegar
1 tblspn dark rum (optional--I included...)
1 tblspn sugar
1 tblspn orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 fryer chicken, about 3 pounds, cut into serving size pieces
all purpose flour, enough to dredge chicken
1/2 c diced pineapple, preferably fresh
Preheat oven to 350 F.
Saute onion and garlic in 1 tblspn oil until soft in skillet. If you continue with skillet, make sure it's big, else transfer sauteed onion and garlic to a sizable saucepan. Add the chiles, orange and pineapple juices, broth, vinegar, rum, sugar, orange zest, cinnamon and cloves. Stir well and simmer this sauce 20-30 minutes until slightly thickened. Remove from heat. Dredge chicken pieces in flour and brown well in vegetable oil in a skillet. Transfer browned chicken to a baking dish. Pour the sauce over the chicken and add the diced pineapple. Bake uncovered until the chicken is done (about an hour, maybe a little less). Baste chicken occasionally with the sauce as it cooks. May be served with sauce on or sauce on the side.
Yield: 4 servings
The recipe points out that you can experiment with different fruits and juices, such as papaya, mango, or guava, for variety of flavor.
Note also that I used medium-sized habaneros and the sauce wasn't very hot--as always you will want to adjust heat, but for the "basic" level here I'd recommend 2 large habaneros.