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Honeyed Chicken Wings Recipe Ingredients:

Honeyed Chicken Wings

Tasty Honeyed Chicken Wings. Chicken wings are marinated in garlic, honey, brown sugar, soy sauce, and lemon juice, then roasted in the oven.

  • 3 tablespoons soy sauce
  • 4 tablespoons runny honey
  • 2 tablespoons vinegar
  • 1 tablespoon sherry
  • 2 teaspoons soft brown sugar
  • ½ teaspoon ground ginger
  • 1 garlic clove, crushed
  • 12 chicken wings, trimmed

For the dipping sauce:

  • 2 tablespoons grated onion
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1 teaspoon lime juice
  • 2 tablespoons peanut cream
  • 6 tablespoons coconut cream
  • Pinch of salt

How To Make Honeyed Chicken Wings:

  1. Put the soy sauce, honey, vinegar, sherry, sugar, ginger and garlic in a bowl and mix well together, blending thoroughly until smooth.

  2. Put the chicken wings in a shallow bowl and pour the honey marinade over the top. Smear the marinade all over the wings then cover and leave in a cool place to marinate for 2 hours.
  3. While the wings are marinating make the sauce. Fry the onion in the oil for about 5 minutes until golden brown. Stir in the sugar, lime juice and peanut butter, and then add the coconut cream, a little a time. Add the salt and cook over gentle heat until smooth and think. Set aside.
  4. Remove the chicken wings from the marinade and place on a rack in a baking pan. Cook in preheated oven at 190C/ 375F/Gas Mark 5 for 15-20 minutes, until crisp and golden brown and cooked through. Baste from time to time with any leftover marinade. Alternatively, grill for 5-7 minutes each side. Serve with the warm peanut dipping sauce.

Preparation: 15 minutes + Marinating Time
Cooking:15-20 minutes
Serves: 4

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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Stuffed Cherry Tomatoes is a very simple yet delicious appetizer recipe that anyone can make. Cherry tomatoes stuffed with shredded cooked chicken (Tuna Dip or Creamy Cheese Dip) mixed with butter,grated onion, curry and a pinch of ground cumin. Let your imagination go wild when stuffing tomatoes.

Stuffed Cherry Tomatoes Recipe Ingredients:

  • 2 doz. cherry tomatoes
  • 1 tablespoon butter
  • ¼ cup shredded cooked chicken
  • 1 teaspoon grated onion
  • 1 tablespoon curry
  • 1 pinch ground cumin

How to make Stuffed Cherry Tomatoes:

In fry pan over heat, saute onion in butter. Add curry and cumin and about 3-4 tablespoons water. Mix into a paste and then add shredded chicken. Cook for 2 minutes stirring all the time. Remove from heat and set aside. With a sharp knife cut off tops of tomatoes and scoop out inside. Stuff with chicken and place on cookie sheet under grill for one minute and then serve immediately.

(The Tuna Dip or Creamy Cheese Dip can be used to stuff cherry tomatoes as well. But serve cold and do not grill.)

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

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calypso chicken breast

Calypso Chicken is a Caribbean classic, especially in islands like Jamaica and Trinidad where calypso chicken is a very popular chicken dish.

Though many of you might have your own versions of Calypso chicken, the recipe I’m presenting today is the unique way in which Calypso Chicken is done in Dominica (not Dominica Republic), particularly in the rural of the island.

Calypso Chicken Recipe with island peas and rice is an incredibly easy,hot and delicious recipe that everyone should try. I have to warn you, this dish is usually very spicy, if you don’t like a lot spicy seasoning I suggest you cut back on the pepper and ginger.

Calypso Chicken Recipe Ingredients:

  • 3 lbs chicken
  • ¼ lb. cashew nuts
  • 6 slices ginger
  • 3 green onions
  • 4 ozs. mushrooms
  • 2 cloves garlic
  • 2 teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons sugar
  • 3 tablespoons red wine
  • 2 tablespoons margarine
  • ¼ teaspoon fresh chopped thyme
  • 1 tablespoon vinegar
  • Oil for frying
Calypso Chicken Recipe Instructions :

Cut up chicken in pieces and wash in cold water with a piece of lemon. Rinse well in cold water and put into a large bowl. Then season with salt, pepper one clove garlic crushed, Vinegar and thyme. Allow to marinate for 3 hours. Then in a large skillet, heat margarine and add sugar; when very hot, brown chicken. Then in another fry pan, heat some oil and fry cashews and set aside. Then in same pan, fry together garlic, mushrooms, onions and ginger.

Add wine and about ¼ cup water and pour into original cooking skillet. Add chicken and cook for about 25 minute until chicken is tender. Thicken with a little flour softened with some warm water. Cook for another 3 minute. Sprinkle with cashew nuts and serve.

Recipe by: Chef Yolande Cools-Lartigue; Author of The Art of Caribbean Cooking.

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