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Wednesday, March 27, 2013

RECIPE WED # 20: African Chicken Recipe

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Been thinking of trying this recipe, sounds good, I would omit the slimy okra, I only like okra deep fried, so that would be a "no-go" plus the apple slices, we don't like apples with our chicken all the rest sounds YUMMY!! 

Have you tried a "new" recipe to to celebrate the New Year yet??  

This one is the "first new" recipe I am going to try, upon my research of this recipe I learned  Africa is the birth place of "Asian-fusion" cooking of course according to one web site, uhh, interesting?

The flavors of this dish sound intriguing and the root veggies are cheap this time of year, I am not sure if the rest of the family might veto the this new recipe right off the bat so I will have to modify some what but I LOVE the freshness of limes, that acidity brings a much welcomed zing this time of year.

West African Baked Chicken
  • 6 broiler-fryer chicken breast halves, skinned and boned
  • 1/4 cup light rum
  • 1 Tablespoon soy sauce
  • 1 Tablespoons dark brown sugar
  • 1/2 teaspoon minced fresh ginger
  • 1/8 teaspoon ground cloves
  • 1 garlic clove, minced
  • 1 Tablespoons canola oil
  • 1/4 cup, plus 2 Tablespoons sliced green onion
  • 1 pound sweet potatoes, peeled, cut in 1-1/2 inch cubes
  • 2 cups okra, cut in 1-1/2 inch pieces [YUCK-Omit}
  • 2 medium tart apples, cored and cut in 1/2 inch rings [YUCK-Omit]
  • 1 can (14 oz.) low sodium chicken broth
  • 1-1/2 teaspoons cornstarch
  • 1/8 teaspoon pepper 2 Tablespoons fresh lime juice

1. In shallow glass baking dish, place chicken in single layer.
2. In small bowl, make marinade by mixing together rum, soy sauce, brown sugar, ginger, cloves and garlic.
3. Pour over chicken, cover and chill 30 minutes. Remove chicken from marinade and dish. Reserve marinade. [Scared to re-use marinade boiling it or not, I think I'll make double of the marinade and reserve for sauce reduction]
4. In electric skillet (or large fry-pan), place oil and heat to medium temperature.
5. Add chicken and cook about 8 minutes or until brown on all sides.
6. Add 1/4 cup green onion, sweet potatoes, okra, apple rings, chicken broth and reserved marinade {I'll double the marinade and add the batch that didn't have raw chicken contaminating it.}
7. Cover; reduce heat and simmer about 30 minutes or until vegetables are tender and fork can be inserted in chicken with ease.
8. Remove chicken and vegetables to serving platter; keep warm.
9. Increase heat to high temperature and bring liquid in fry-pan to a boil, stirring until liquid is reduced by about 1/3.
10. Place cornstarch in a small cup, add water and stir until smooth. Add to frying pan and cook, stirring, 1 minute, or until liquid has thickened.
11. Stir in pepper and lime juice.
12. Spoon sauce over chicken and vegetables. Sprinkle with remaining 2 tablespoons green onion and garnish with lime slices.

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