DOMINICA RECIPES>>>>

[Zoley!]

Caribbean Reef Chicken

Country(ies): Dominica
INGREDIENTS


2 broiler/fryer Chickens - halved
½ tsp. Salt
¼ tsp. Pepper
½ cup Dark Brown Sugar
4 tbs. Dark Rum - divided
1 tbs. Lime Juice
2 tsp. Lemon Pepper
1 tsp. Ginger
½ tsp. Cloves - ground
¼ tsp. Cinnamon
¼ tsp. Garlic powder
2 drops Hot pepper sauce
10 oz Chutney - mango
Lemon - sliced
Lime - sliced
Parsley

METHOD


Sprinkle salt and pepper over washed and dried chicken. Set aside.

In a small bowl, make Caribbean paste by mixing together sugar, 2 tablespoons of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce; set aside.

Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken. Bake in a 400°F oven for 45 minutes or until the chicken is fork tender. In a blender, place chutney and remaining 2 tablespoons of rum; process to blend. Spoon chutney mixture over chicken and bake about 3 minutes more or until chutney is warm.

Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.

[Zoley!]

Caribbean-Style Crabs

Country(ies): Dominica
INGREDIENTS


8 tbs. Butter
4 Scallions chopped
1-2 tsp. chopped garlic
1 hot green chili - finely chopped and seeded
1 tbs. Curry powder
¾-1 LB crab meat - shredded
2 tbs. Chopped fresh coriander leaves
2 tbs. Finely chopped parsley
Salt & freshly ground pepper
6-8 tbs. crab liquid or clam broth
2 cups Bread crumbs

METHOD

Melt butter in skillet; add scallions, garlic and chili peppers and cook until scallions are wilted. Add curry powder to this mixture and blend thoroughly. Add crab, coriander and parsley. Add salt, pepper and crab liquid (if more is needed, add melted butter). Blend in bread crumbs. Fill the mixture in 8 clam shells and bake at 400°F about 10 minutes or until browned.