Carribean Chicken with Mango Chutney

Ingredients :

• 2 chickens, halved
• ½ tspn salt
• ¼ tspn pepper
• ½ cup brown sugar
• 4 tbsp dark rum
• 1 tbsp lime juice
• 2 tspn lemon pepper
• 1 tspn ginger
• ½ tspn cloves, ground
• ¼ tspn cinnamon
• ¼ tspn garlic powder
• 2 drops hot pepper sauce
• 10 oz mango chutney (see recipe below)
• lemon, sliced
• lime, sliced
• parsley

Preparation & Cooking instruction

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.



Mango Chutney

 

• 4 pounds fresh mangos, ripe but not too soft, peeled
• 3 tablespoons vegetable oil
• 1 teaspoon chile flakes
• 2 1/2 cups medium dice red onion
• 1/4 cup minced fresh ginger
• 1 cup small dice red bell pepper
• 8 ounces unsweetened pineapple juice
• 4 ounces cider vinegar
• 1/2 cup brown sugar
• 1 1/2 tablespoons curry powder
• Kosher salt and fresh ground white pepper
• 1/2 cup raisins or golden raisins
• 1/2 cup toasted, roughly chopped macadamia nuts

Cut the mango flesh away from the pit.

The pit is shaped similar to an obelisk, so you'll end up with

2 large pieces and 2 smaller pieces from each mango.

Roughly chop the flesh.

In a saute pan heat the oil and add the chile flakes.
Be careful not to burn the chile, just toast to flavor the oil.
Add the onions and sweat until soft. Add the ginger and bell pepper
and saute for 1 to 2 minutes.
Finally add the mango and cook for 1 more minute.
In a separate bowl, combine the pineapple juice, vinegar, sugar,
and curry powder. Add this mixture to the pan. Stir to combine.
Bring the mixture to a bare simmer and reduce for about 30 minutes,
stirring frequently. Season with salt and pepper.
Add the raisins and the nuts and transfer to another container over
an ice bath. I used a mild yellow curry powder, but if you want it hotter
go for red.