Sunday, 1 September 2013

Sunday sampling

So, this is my latest impromptu dish and I haven't been able to think up a name for it yet. Can you suggest a name for it. And maybe win a prize!!! 

So, I started out to make a Jerk chicken. It's my dream to walk the streets of Jamaica while chomping on Jerk chicken. Ah. Well anyway, so I thought I'll make my version of the Jerk Chicken inspired by Nigella's version but changed my mind at the last moment. A few things weren't available and I learnt on coming home last evening that the mixer (its been with us for oh-so-long) has finally breathed its last (or so I hope).

Anyway I whipped up a marinade adding something or the other on the go. I thought I'll grill the chicken for Sunday lunch but then this afternoon I ended up dredging the chicken in spiced flour and shallow frying it. 

Then I thought this couldn't do without a sauce. I thought a garlic butter sauce could do, but what would absolutely do, I thought, is a neat rum sauce. Now I haven't had a rum sauce ever neither have I made it, I didn't have a recipe either. I mean I have had sauces with rum in them but not a rum sauce. I did it anyway. 


Chicken breast fillet- 10

For the marinade

Onion powder - 4 tbsp
Garlic powder - 2 tbsp
Ginger powder - 1 tbsp
Dried mint or mint powder - 1 tbsp (if you like mint you can add up to 2 tbsp)
Red chili powder: 2 tbsp
Vinegar - 3-4 tbsp
Rum - 4 tbsp
Salt to taste
White oil: 1/2 cup

STEP 1: Mix together all the ingredients for the marinade. Add the chicken breast fillets, (pound the fillets to make them more or less even) and mix well. Marinate the chicken overnight or at least for 2-3 hours.

PS. Make a couple of incisions on the chicken, so that the spices can ooze in

For dredging
Flour - 1 cup (about 200 g)
Black pepper half crushed - 2 tbsp
Garlic powder - 1 tsp
Mint powder -  tsp (optional)

STEP 2: Mix the flour with the other dry ingredients. Dredge the chicken in the flour.

For Frying
White oil

STEP 3: Heat oil and fry the chicken fillet, first on low heat so that chicken softens. Turn up the heat  just a minute or two before taking the fillets out so that the outside is crisp.

For the Parsley and rum sauce
Butter - 3 tbsp
Flour 1tbsp
Garlic Paste - 2 tbsp
Chopped parsley: 1 cup
Sugar: 1/3 cup
Rum: 1 cup
Salt to taste
Chili flakes (to taste) optional

Warm the butter. Stir in the flour.
Add the garlic and parsley. Sauté for a minute or two. Add the rum, sugar, salt and chili flakes. Bring to boil or to the desired consistency.

Plate the chicken with a side of potato wedges and spoon the rum sauce on top.

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