Wednesday, September 10, 2008

Dinner goes Caribbean!

Tropical Flavors of the Caribbean; the lime, spices and herb like ginger, thyme, and cloves; the basting juice made up of Rum and lime juice with a smidgen of brown sugar. . .can you just smell the aroma? The simplicity of the recipe makes this a perfect candidate for a weeknight dinner. The aroma and flavors makes those eating the Roast Chicken feel special time and preparation had to be taken to create this wonderful chicken!

Not just any Rum was used. I used Appleton Estate Jamaican Rum for the deep rum flavor and I basted the chicken with the rum, lime juice, and brown sugar every 20 minutes while baking. This chicken was truly moist and delicious. I served the Caribbean-Spiced Roast Chicken with quartered potatoes baked in a little olive oil, kosher salt, cayenne pepper, and minced garlic along with steamed baby peas. A nice dinner is always relaxing =D

1 1/2 tablespoons fresh lime juice
2 fluid ounces rum
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground clove
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1 (3 pound) whole chicken
1 tablespoon vegetable oil

Preheat oven to 325 degrees F (165 degrees C).

In a small bowl, combine the lime juice, rum, and brown sugar; set aside. Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.

Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

No comments:

Post a Comment