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Spicy Chicken Dishes

1.  Caribbean Chicken

Note: Inspired by a several Washington Post articles, one by the author of Fusion Food Cookbook. Use also for pork or firm fish (boycott swordfish, they're overfished!). Martha Stewart has a very similar version for glazing chicken wings, but without the rum and Caribbean spices. Serve hot with corn on the cob, black beans and rice, and cole slaw.   Another variation uses only lime juice, dark rum, and soy sauce as a marinade. The chicken pieces are dredged in flour and baked and fried in 1/2" oil.  The author calls it Chicken Chicarrones.

For the sauce:
1 t garlic, finely chopped
1 T fresh ginger root, finely chopped
1/4 cp lime juice, freshly squeezed
1/4 cp light olive oil
1.4 cp rum
1/4 cp light brown sugar
1/4 cp soy sauce
2 t Chile Paste
2-6 T bottled chile sauce (optional)

1-2 T fresh cilantro, chopped, if available
1 t nutmeg, freshly grated
1/2 t ground allspice
1/2 t ground cinnamon
1/4 t salt

For the chicken:
4 boneless chicken breast halves, skin on
2 cps sliced nectarine, mango or papaya, for garnish

1. Combine all sauce ingredients and stir well. Can be prepared a day ahead and refrigerated.

2. Wash chicken and trim excess fat . Marinate in 2/3 of sauce for at least 15 minutes but not longer than 1 hr. Reserve rest of sauce for serving with dish.

3. Place chicken on greased grill and grill skin-side down about 6 minutes. Brush with marinade sauce and turn. Cook another 6 minutes, or til no longer pink in center.

4. Serve with remaining sauce and garnishes.

2.  East India Chicken Curry

Note: Serve with plain or spiced   rice.  See also Indian Seasonings

Fryer chicken or 2 1/2 lbs breasts, thighs, drumsticks
Flour seasoned with ground pepper and/or paprika
1/4 cp butter

2 cps canned tomatoes, crushed

1/4 cp onions, finely chpd
1/2 cp green pepper, finely chpd
1 clove garlic, finely minced

1/2 t ground (or grated) nutmeg
1/2 t thyme
2-3 t curry powder, or more, to taste
1/2 t chicken bouillon

1/4 cp currants or raisins
almonds, sliced or chopped, toasted or plain

1. Dredge chicken in flour.
2. In large pan, brown chicken in butter. Remove, drain, and place in casserole.
3. Add vegetables, herbs and spices, and bouillon in pan drippings. Simmer till golden.
4. Add tomatoes and stir.
5. Pour mixture over chicken. Bake uncovered at 350 degrees for about 40 minutes or till
chicken is tender.
6. Add currants or raisins last 5 minutes of cooking.
7. Top cooked rice with chicken. Sprinkle with almonds.

3.  Chicken Baked with Orange-Spiced Harissa Sauce

Note: Serve with Spiced Rice

1 3-pound chicken, or combination of chicken pieces

1/4 cp Harissa Sauce
1/2 cp orange juice
1 T grated orange peel
1/4 c cider vinegar
2 T vegetable oil
2 t sugar
1 t ground cinnamon

1. Combine all ingredients except chicken to make a smooth sauce.
2. Carefully separate the skin from the chicken mean. Place of the sauce between the skin
and meat.
3. Cover chicken with remainder of the sauce and marinate 1 - 4 hours in refrigerator.
4. Bake at 350 degrees for 2 hours, or till done, basting frequently with sauce. Cover with tin foil if chicken starts to brown too much.