BAJAN FRIED CHICKEN
Natives of Barbados (who call themselves Bajans) love this fried chicken with fiery spices. It is a version of "seasoning up" as it's called on many islands. You might even prefer to refrigerate the chicken with the spices for an hour or two, to let the flavors really take hold. From "Caribbean Cooking" by John DeMers.
Provided by lazyme
Categories Whole Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil.
- Add chicken, then reduce heat, cover and simmer until chicken is tender, 30 to 40 minutes.
- Prepare Seasoning Mix.
- Drain chicken and pat it dry.
- Cool completely, then cut into 8 serving pieces.
- Cut a long, deep pocket in meaty part of each piece, filling each pocket with about 2 tablespoons of Seasoning Mix.
- Heat oil in a deep-fryer or large skillet to 375F (190C) or until a 1-inch bread cube turns golden brown in 50 seconds.
- On a large plate, combine flour, salt and pepper; coat chicken pieces, shaking off any excess flour.
- Dip pieces into beaten eggs, then roll them in bread crumbs to coat thoroughly.
- Fry in batches (without crowding) until golden brown, 2 to 3 minutes on each side.
- Drain on paper towels.
- Seasoning Mix:.
- Peel and coarsely chop onions.
- Place them with remaining ingredients in a blender or food processor fitted with the steel blade.
- Process 1 to 2 minutes, until fairly smooth. (This mixture can be spooned into a jar and refrigerated several weeks for use as needed.).
Nutrition Facts : Calories 1195.2, Fat 54.5, SaturatedFat 15.3, Cholesterol 306.9, Sodium 933.2, Carbohydrate 101.3, Fiber 6.9, Sugar 9.8, Protein 70.5
BAJAN CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Rinse and dry the chicken pieces and put them into a shallow glass dish.
- Put the allspice, peppercorns, and cinnamon stick into a spice grinder and grind to a powder. To a full sized blender add the onion, peppers, scallions, garlic, scotch bonnet, thyme, lime juice, olive oil, butter, and ground spices. Blend to a puree; add some water if it is too thick. Pour this over the chicken, cover, and refrigerate for at least 4 hours or overnight. Remove the chicken from the refrigerator 1/2 hour before you cook it.
- Heat the oven to 375 degrees F.
- Put the remaining 3 tablespoons oil in a large, oven-proof saute pan over medium-high heat. Remove the chicken from the marinade and season it with salt. Brown the chicken on both sides, then place the pan in the oven and roast until the chicken is cooked through, about 20 minutes. Serve garnished with cilantro leaves.
BAKED CHICKEN BAJAN STYLE
"It is difficult to travel abroad without picking up an idea or two about cooking," Pierre Franey opened his 1982 column that featured this recipe. Spicy from hot red-pepper flakes and crisp from a mix of oil and seasoned flour, this chicken dish is inspired by a chef cooking at a Barbados restaurant. One guest, he wrote, "mistakenly assumed that the chicken had been deep-fried Southern style." Instead, it was baked, as it is here, yielding a crisp skin without nearly as much oil.
Provided by Pierre Franey
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees. To prepare this dish properly, partly bone chicken, leaving legs and thighs attached. Bone thighs first by place them skin side down on a flat surface. Using small paring or boning knife, scrape meat away from each bone. Sever bone to separate it from leg bone. To bone legs, scrape around the bone almost but not down to the end. Using sharp, heavy knife, cut off major part of bone, leaving about one inch at end. Chop off very bottom of each leg bone.
- Leave breasts and main wing bones attached. Cut off and discard tip of each wing. Cut off and set aside second wing joints. Bone breasts but leave skin intact. Do not remove main wing bone. Use back bone for soup or discard.
- Sprinkle chicken with salt, pepper and half of oregano.
- Put oil in baking dish large enough to hold chicken in one layer when it is added. Add chicken and rub it in oil.
- Blend flour with remaining oregano, paprika, hot red pepper flakes, salt and pepper.
- Dredge each piece of chicken on all sides in flour mixture. Shake off excess.
- Return chicken pieces skin side up to baking dish.
- Place chicken in oven and bake 40 minutes without turning.
Nutrition Facts : @context http, Calories 648, UnsaturatedFat 28 grams, Carbohydrate 19 grams, Fat 42 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 11 grams, Sodium 865 milligrams, Sugar 0 grams, TransFat 0 grams
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- Bring a large pot of water to boil and add the chicken; reduce heat, cover and simmer until tender (30-40 minutes). Drain chicken and pat dry with paper towels. Cool completely.
- Cut chicken into 8 pieces. Cut long deep pockets in meaty part of each piece of chicken and fill each with 2 teaspoons of the seasoning.
- In a large plate or pie dish combine the flour with the salt and pepper. In a separate pie dish put the eggs and in a third one put the breadcrumbs.
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