Buying whole chickens and then cutting them into pieces is very economical.
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Cut chickens into 10 pieces each.
In food processor, pulse together oil, onion, garlic and ginger until chunky paste. Transfer to large shallow glass baking dish; stir in thyme, coriander, hot pepper sauce, cloves and allspice. Add chicken; rub paste all over chicken. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Sprinkle chicken with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when chicken is pierced, about 40 minutes for thighs and legs and 20 minutes for breasts.
Pawpaw Hot Sauce
Papaya is known as pawpaw in the Islands and forms the base of this hot sauce, which is used like ketchup. Decrease the peppers to two for a mild hot sauce; increase to six if you like it hot, hot, hot! Be warned though, the heat intensifies with age.
INGREDIENTS:
■ 2 carrots, peeled and chopped
■ Half English cucumber peeled and seeded
■ 4 Scotch bonnet peppers, halved and seeded
■ 2 cups (500 mL) chopped peeled seeded papaya
■ ¼ cup (125 mL) white vinegar
■ 2 tsp (10 mL) packed brown sugar
■ ½ tsp (2 mL) salt
METHOD:
■ In food processor, pulse carrots with cucumber. Add peppers and papaya; finely chop. Scrape into saucepan.
■ Stir in vinegar, ¼ cup (50 mL) water, brown sugar and salt; bring to boil. Reduce heat and simmer for 30 minutes. (Make-ahead: Refrigerate in airtight containerfor up to 3 weeks.) Makes 2 cups (500 mL).
Nutritional facts Per serving: about
- Sodium 339 mg
- Protein 38 g
- Calories 428.0
- Total fat 29 g
- Cholesterol 139 mg
- Saturated fat 7 g
- Total carbohydrate 2 g
%RDI
- Iron 10.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 7.0
- Vitamin C 2.0
