RECIPE # 5037 - ISLAND ROASTED CHICKEN, Wednesday, July 17, 2013 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 5037 - ISLAND ROASTED CHICKEN, Wednesday, July 17, 2013

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AL ANDERSON / BIG AL'S DELI

NEED:

1 3-4 pound whole chicken, washed, patted dry and cut in half

SEASONING MIXTURE:

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

2 teaspoons minced garlic

1/4 teaspoon black pepper

1/4 teaspoon salt

1 tablespoon dried thyme

1/4 cup vegetable oil

 

COOKING INSTRUCTIONS:

Preheat oven to 375 degrees F.

Combine the seasoning mixture dry ingredients and oil in a small bowl and set aside.

Rub seasoning mixture over both sides of the chicken.

Place chicken on a pan covered with aluminum foil and bake for 50-60 minutes, or until chicken is done.

Remove chicken from the pan and place on a platter.

Top chicken with Tropical Fruit Chutney (recipe below).

 

TROPICAL FRUIT CHUTNEY

1 cup diced fresh pineapple

1 mango peeled, pitted and diced

1 papaya, peeled, seeded and diced

1 medium-size red onion, diced

2-3 garlic cloves, minced

1 tablespoon fresh ginger, minced

1 cup red wine vinegar

1/2 cup brown sugar

1/2 teaspoon ground cloves

1/2 teaspoon ground black pepper

1/4 teaspoon salt

1 kiwi fruit, peeled and diced

 

DIRECTIONS:

Place all ingredients, except the kiwi fruit in a non-reactive saucepan, and cook over medium heat.

Simmer for 17 minutes, stirring occasionally. Lower the heat as the mixture begins to thicken.

Stir in kiwi fruit and cook for another 3 minutes.

Allow chutney to cool to room temperature, then refrigerate. If refrigerated the chutney should keep for approximately two weeks.

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