Monday, October 4, 2010

Trinidadian-Style Chicken

I created this dish a while ago and then when I went searching on my blog for the recipe, I realized that I never posted it - and that is a HUGE oversight because this dish is packed with flavour and definitely one I want to repeat!  The recipe comes from "Everyday Exotic" which is hosted by Chef Mooking.

Amise marinade ~
1 bunch green onions, chopped
2 shallots, roughly chopped
6 cloves garlic, chopped
1 bunch parsley, leaves & stems, roughly chopped
1/2 cup vegetable oil
Trini Style Chicken with Plantain ~
1 whole chicken, cut into pieces
Amise Marinade (above)
1 cup sugar
1/4 cup vegetable oil
1/2 white onion, small dice
1 green chili, sliced in half lengthwise (optional, but worth it!)
1 semi-soft plantain cut in half, lengthwise and chopped
4 plum tomatoes, chopped
1/4 cup Worcestershire sauce
1/2 cup chicken stock
1 cup cilantro, leaves picked off stems
Pickled Topping ~
1/2 cup white wine vinegar
1/4 cup water
1/2 stick cinnamon
1 shallot, sliced in 1/4" pieces
2 jalapenos, seeded and sliced in 1/4" pieces
1 tbsp sugar

  • Amise Marinade ~ Place all ingredients in a food processor and puree.  Place in a large bowl or container, and set aside.

  • Trini-Style Chicken with Plantain ~ Marinate chicken in 1/2 Amise Marinade for a maximum of 24 hours.

  • In a large skillet, heat sugar and vegetable oil over medium high heat.  Swirl until sugar caramelizes and turns brown, approx. 7 to 10 minutes.

  • Add chicken, skin side down.   Allow chicken to brown on all sides, approx. 5 minutes.  Add onions, chili, plantain, tomato and Worcestershire sauce.  Stir.

  • Add chicken stock and bring to a boil.  Add the remaining 1/2 of the Amise Marinade, stir and reduce to medium heat.

  • Cook for 30 to 40 minutes, season with salt and remove from heat. 

  • Garnish with cilantro and pickled topping before serving!

  • Pickled Topping ~ In a small pot, heat white wine vinegar, water and cinnamon stick.  Bring to a boil.

  • Add shallot, jalapeno and sugar, remove from heat.

  • Season with salt, hold in vinegar for 10 minutes.  Discard cinnamon stick and strain liquid, reserving pickled shallots and jalapenos.
*Plantains look similar to bananas, but are larger and generally darker in colour (sometimes a deep brown - which means they're ripe!)

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