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Caribean style chicken recipe
Caribean style chicken 1/2 cup finely ground roasted peanuts 1/2 cup packed light brown sugar 1 tablespoon kosher salt 2 1/4 teaspoons cayenne 1 teaspoon of ground bay leaf 1teaspoon of ground cloves 1teaspoon of ground nutmeg 1teaspoon of ground cinnamon 4 chicken thighs, skins on 4 chicken legs, skins on 1 large tortilla 1 1/4 cups dark chicken stock 1 teaspoon fresh lime juice 1 teaspoon ground chili powder a large pinch of salt 1 tablespoon smooth peanut butter Preheat a grill to a medium heat and preheat the oven to 350 degrees F. 180 degrees c or gas mark 4 To make the spice rub, combine the peanuts, brown sugar, salt, cayenne pepper, ground bay leaf, cloves, nutmeg, and cinnamon in a bowl. With a small, sharp knife, score each thigh and drumstick several times on each side, 1/2-inch deep. Place the chicken in a large bowl. Add the spice rub and toss to coat evenly. Grill until marked, about 3 minutes per side. Transfer to a roasting pan or baking sheet lined with aluminuim foil. Roast in the oven until browned and cooked through, and the juices run clear when pierced with a fork, about 35 minutes. Remove from the oven and transfer to a plate. Cover to keep warm. Place the tortilla on the hot grill and cook for 10 seconds on each side to mark. Remove and tear or cut into small pieces. (Alternately, fry the tortilla until crisp in sunflower oil) Drain 1/4 cup of the pan juices into a small saucepan. Add the chicken stock, lime juice, chilli powder, salt, and tortilla pieces. Bring to a boil. Reduce the heat and simmer for 5 minutes. Transfer to a blender, add the peanut butter, and process on high speed until smooth. Divide the chicken and sauce among 4 plates and serve immediately.
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Contributor's Note
This recipe was contributed to our catering forum by one of the members.
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UK Catering Forum Recipes
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The copyright for this content entitled "Caribean style chicken recipe" has been specified by the contributor as:
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