French West Indian Sauce Chien Recipes

FRENCH WEST INDIAN SAUCE CHIEN

Steps:

• Finely chop the garlic, shallots, chili, ginger, parsley and chives in a food processor. Add remaining ingredients, and process just to mix. Add 1/4 cup boiling water, and process to mix. Run the machine in short bursts until you have a coarse puree. If desired, add more salt or lime juice, to taste. The sauce can be served immediately, but it becomes more flavorful if you let it sit for an hour.

FRENCH WEST INDIAN "DOG" SAUCE / SAUCE CHIEN

Steps:

• 1. Combine the garlic and 1/2 teaspoon salt in a mortar and grind to a paste with the pestle. Then pound in the chiles, shallot, chives, cilantro, parsley, thyme, pepper, and 3 tablespoons lime juice. Work in the oil, then add enough boiling water to obtain a mellow, pourable sauce. Or combine all the ingredients at once in a blender or mini chopper and run the machine in short bursts until just coarsely puréed. Taste for seasoning, adding salt or lime juice as necessary the sauce should be highly seasoned.2. Serve immediately, or at least no longer than 4 hours after making serve at room temperature.Makes about 1 cup

SAUCE CHIEN

Steps:

• Mix all the ingredients except the cilantro together in a bowl. Refrigerate for up to two hours.
• Just before serving stir in the cilantro.

WEST INDIAN PEPPER SAUCE

Steps:

• Peel and finely chop all vegetables.
• Stem and seed peppers--plastic gloves should be worn as the oil from the peppers has been known to blister skin.
• Combine all ingredients in small/medium pot, stirring constantly. Bring to boil over high heat and cook briefly and briskly for 1 minute (until onion is transparent and peppers soft and limp).
• Add more vinegar if needed.
• Pour contents into blender (hand held can also be used).
• Blend at high speed until pulverised (some prefer pureed).
• Cool at room temperature.
• Pour into cleaned boiled and sterilized jar only.

DUTCH WEST INDIAN PEANUT SAUCE

Steps:

• 1. Combine the onion, garlic, and sambal ulek in a mortar and pound to a smooth paste with the pestle or process in a blender or mini chopper. Transfer the mixture to a nonreactive heavy saucepan and stir in the peanut butter, Tamarind Water, 2 tablespoons sweet soy sauce, 2 tablespoons vinegar, and 3/4 cup water.2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer, uncovered, until dark and well flavored, about 5 minutes, adding water as necessary to obtain a thick but pourable sauce. Remove from the heat and taste for seasoning, adding sweet soy sauce or vinegar as necessary the sauce should be highly seasoned.3. Serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for up to 3 days.Makes about 2 cups

FRENCH WEST INDIES SAUCE CHIEN

Steps:

• Finely chop the garlic, shallots, chili, ginger, parsley and chives in a food processor. Add remaining ingredients, and process just to mix. Add 1/4 cup boiling water, and process to mix. Run the machine in short bursts until you have a coarse puree. If desired, add more salt or lime juice, to taste. The sauce can be served immediately, but it becomes more flavorful if you let it sit for an hour.

WEST INDIAN CHICKEN

Steps:

• In a large stockpot or dutch oven, over medium heat, combine the vinegar, barbeque sauce, soy sauce and brown sugar. Stir in the tomatoes, green pepper, and mushrooms. Bring the mixture to a simmer, then add the chicken. Continue to simmer until chicken is tender and pulls from the bone easily, about 30 minutes.
• When chicken is cooked through, remove it from the pot and tear the meat off of the bones into bite sized pieces. Discard bones and return the chicken to the pot and heat through. Serve hot over rice.

WEST INDIAN-STYLE CHICKEN LEGS WITH SAUCE CHIEN

Steps:

• To make the sauce, place all the ingredients in the small bowl of a food processor, with 2 tbsp boiling water and a pinch of salt. Blend and taste, adding another squeeze of lime juice if needed.
• Rub the chicken with the spices, chilli and 1 tsp each of salt and pepper. Pour a third of the sauce over and marinate for at least 3 hrs, or overnight.
• Heat the oven to 200C/180C fan/gas 6. Transfer the chicken to a roasting tin and roast for 1 hr, or until crisp and the meat pulls away from the bone. Serve the chicken with the remaining sauce and some coconut rice.