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Bajan Chicken
Ingredients:
3 fresh Habanero chiles, stems & seeds removed, finely chopped
1 tablespoon Rasta Fire
Hot Sauce
4 chicken breasts, skin removed
6 green onions, finely chopped, including tops
3 cloves garlic, minced
2 tablespoons fresh-squeezed lime juice
2 tablespoons fresh parsley, chopped (I substituted cilantro)
1/2 teaspoon ground cloves (Because of a personal anti-clove bias,
I substituted cinnamon; thanks to my dentist father, cloves remind
me of stinky tooth decay ...)
1/2 teaspoon freshly ground black pepper
1 egg
1 tablespoon soy sauce
Flour for dredging
3 cups dry breadcrumbs
Vegetable oil for frying
Directions:
[Omit this step if bakingcover the chicken in water and simmer
for 30 minutes or until tenderskimming off any foam that forms.
Remove and drain.]
Combine the chiles, green onions, garlic, lime juice, parsley
or cilantro, cloves (or cinnamon) andground pepper. Cut deep gashes
in the chicken and fill with the mixture. Secure open end with
atoothpick to keep the stuffing from falling out.Beat the egg
and combine with the soy sauce and pepper sauce. Lightly dust
the chicken withflour, dip in the egg mixture and roll in the
bread crumbs.Heat the oil to 375 degrees and fry the chicken until
golden brown, 3-4 minutes on each side.Don't forget to remove
the toothpick before serving ...
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