Ingredients
- 1 (4-pound) chicken, cut into 10 pieces
- 1 tablespoon whole allspice
- 1 teaspoon whole black peppercorns
- 1/2 cinnamon stick
- 1 medium onion, chopped
- 2 red bell peppers, chopped
- 4 scallions, chopped
- 2 cloves garlic, chopped
- 1 scotch bonnet or habanero pepper
- 4 fresh thyme sprigs
- 1/4 cup fresh lime juice, about 5 limes
- 1/4 cup extra-virgin olive oil, plus 3 tablespoons for frying
- 1/2 stick unsalted butter, softened
- Kosher salt
- Cilantro leaves, for garnish
Directions
Rinse and dry the chicken pieces and put them into a shallow glass dish.
Put the allspice, peppercorns, and cinnamon stick into a spice grinder and grind to a powder. To a full sized blender add the onion, peppers, scallions, garlic, scotch bonnet, thyme, lime juice, olive oil, butter, and ground spices. Blend to a puree; add some water if it is too thick. Pour this over the chicken, cover, and refrigerate for at least 4 hours or overnight. Remove the chicken from the refrigerator 1/2 hour before you cook it.
Heat the oven to 375 degrees F.
Put the remaining 3 tablespoons oil in a large, oven-proof saute pan over medium-high heat. Remove the chicken from the marinade and season it with salt. Brown the chicken on both sides, then place the pan in the oven and roast until the chicken is cooked through, about 20 minutes. Serve garnished with cilantro leaves.
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By narffran_12024514
brooklyn, ny
on August 06, 2010
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First things first, there is no such thing as "Bajan chicken". This particular dish does not exist. This is probably a nice chicken dish, but you have to call it something else. To me this is like making a lasagna with chorizo, mango chutney and blue cheese and calling it Italian Lasagna. While it may be some interpretation or variation, it's not Italian Lasagna. In the same manor while this recipe might be tasty to some and I hope everyone enjoys it, it's a gross misrepresentation of bajan cuisine. No matter where you're from if someone botches up food from your homeland, or in this case makes it up completely you'd be a little offended too. I just hope in the future when chefs make dishes from around the world, they try and stick to the authentic flavors of that region.
By mimiroberts76_1...
san diego, 43
on August 02, 2010
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I had high hopes for this chicken dish. However, it fell way short of any expectations I had. I followed the recipe with the exception of the allspice..I used cumin instead. The marinade lacked flavor, and when it came time to saute the chicken; there was too much liquid in the chicken that it was almost like boiling instead of saute-ing. There has to be a way to get this dish to be full of flavor. In my opinion, the marinade was the biggest drawback. I think a dry rub or something of the sort would have served a whole lot better for getting the ultimate flavor. Plus, I have to wonder if this is an authentic version and not an Americanized rendition......
By michelle.arguet...
New Haven, CT
on March 24, 2010
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Hi, I just came back from Barbados and brought with me prepackaged Bajan spices but I did not know how to cook the chicken. I followed the directions on how to cook the chicken and it was tasty, juicy and tender. The best chicken ever.
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