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Broiled Chicken
Ingredients:

  • 4 broiler chickens
  • ¼ hot green pepper
  • 1 onion, sliced or 4 green onions, chopped
  • 2 teaspoons salt and ½ teaspoon salt (for hot brine)
  • 1 lime, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon vinegar
  • 1 tablespoon English mustard
  • 2 cloves garlic, crushed
  • ¼ teaspoon fresh chopped thyme

Cooking Instructions:

Cut chickens in half and put into large bowl for seasoning. Add salt garlic (one clove), thyme and half vinegar and one cup water. Allow marinating for several hours (approx. 4 or more). Then drain and place under broiler or over barbecue and cook until golden brown.

In the meantime, prepare hot brine. Pour two cups boiling water into a bowl; add garlic, ½ teaspoon salt, chopped onions, vinegar, green pepper and English mustard. Mix well and keep hot. When chicken is ready, put the halves into the brine as it comes off the fire. Following the last piece of chicken, add olive oil. Allow to stand for 5 minutes before serving, but keep hot. Pour on to a large platter and garnish with slices of lime.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Curried Chicken Recipe Ingredients:

  • 400 g (1 lb) chicken
  • salt and pepper to taste
  • 5 ml spoon (1 teasp.) lime juice
  • 2 x 15 ml spoon (2 tbsp.) oil or margarine
  • 2 cloves garlic, peeled and chopped
  • 1 onion, peeled and chopped
  • 1/2 christophene, peeled and chopped
  • 15 ml spoon (1 tbsp.) curry powder
  • 1 ml spoon (1/4 teasp.) geera
  • 250 ml (1/2 pt) stock
Curried Chicken Recipe Instruction:

Cut chicken into large pieces and season with salt, pepper and lime juice. Heat oil or margarine in a large frying pan. Add garlic, onion, christophene and powdered geera and curry powder. Fry gently until soft. Add chicken and brown on all sides. Add stock and bring to the boil. Simmer gently, covered, for 20-25 minutes. Place chicken in a warmed serving dish. Pour over cooking liquor. Serve with Fluffy Rice.Serves 4.

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