Baked Chicken with Rum Sauce
This dish was inspired by Jamaican's love for Rum. A lovely dish with which you can taste the culture.
Ingredients
- ¼ Teaspoon Scotch Bonnet Pepper (minced)
- ½ Teaspoon Soy Sauce
- 1 Teaspoon Browning
- ½ Teaspoon Black-pepper
- ½ Teaspoon Paprika
- 2 Tablespoon Fish and Meat Sauce (Grace)
- 1 Tablespoon Chicken Seasoning (Maggi Season UP)
- 3 Cloves of Garlic (minced)
- 1 large Stalk of Escallion (diced)
- 1 Sprig of thyme (separated from stalk)
- 1 Medium Onion (diced)
- 4 lbs Chicken/ 8-10 Mixed Chicken Parts
- ½ Teaspoon of Cooking Oil
- Ingredients for sauce
- ¼ Cup Pineapple Juice (Dole)
- 3 Tablespoon of Ketchup
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Ginger Extract (Home Choice)
- 2 ½ Tablespoon of Appleton Estate Rum (V/X)
Instructions
- Clean and Cut Chicken
- Season chicken with chicken with above herbs and spices indicated for marinate
- Leave to stand/marinate for 30-40 mins in the refrigerator
- Pre-heat Oven to 200°C
- Line baking tray with foil paper
- Place chicken on baking tray with the skin side facing up
- Add the following to the remaining juices from marinate and combine thoroughly
- Cover with foil paper and bake for 40 minutes (clear liquid should run from the meat once cooked)
- Take tray from the over, remove tray foil paper and apply base evenly coating all pieces of chicken
- Return to oven and bake without covering for 10-15 minutes.
