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Home > Recipes
Recipes from Pilgrim's Kitchen
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Island Chicken
Sharon Lewkuc Chicago, IL
Ingredients:
2 pounds boneless, skinless chicken thighs
Spice Blend: recipe follows
2 tablespoons olive oil
3 tablespoons butter
2 cups diced fresh plantains
1/2 teaspoon seeded and finely minced scotch bonnet pepper
1/2 cup dark rum
1/2 cup mango nectar
1/2 cup finely diced red onion
1/2 cup finely diced red bell pepper
1 teaspoon finely minced garlic
1/2 cup shredded carrots
1/4 teaspoon salt
1/4 teaspoon pumpkin pie spice
1 cup peeled and diced fresh mango
2 tablespoons minced green onion
Directions:
Add olive oil to Spice Blend, stirring until well blended. Rub mixture liberally over chicken, coating all sides; let stand 10 minutes. In large nonstick frypan over high heat, add chicken and sear on both sides about 1 minute. Reduce heat to medium and cook chicken about 4 minutes per side; remove from pan and set aside. Add butter to pan and melt over medium high heat. Stir in plantains and scotch bonnet pepper; cook 2 minutes. Add rum, stirring; cook 2 minutes more. Reduce heat to medium and add mango nectar, red onion, red peppers, garlic, carrots, salt and pumpkin pie spice. Toss to blend and cook 2 minutes. Add fresh mango and cook 1 minute, stirring constantly. Remove from heat and place on serving platter. Arrange chicken on top and garnish with minced green onion. Makes 6 servings.
Spice Blend: In small cup, mix together 1/2 teaspoon pumpkins pie spice, 1 teaspoon Caribbean jerk seasoning, 1 teaspoon white onion powder, 1/2 teaspoon salt, 1/2 teaspoon dry thyme leaves, 1/2 teaspoon pepper, 1 teaspoon chili powder and 1/2 teaspoon ground cumin.
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