Category : Poultry
Author : Terminator
Hits : 3103
Date : 14/03/2001
1 cup diced onion 3 scallions, green and white parts, chopped 2 tbsp fresh thyme leaves, or 2 tsp dried 1 tbsp coarsely chopped gingerroot 2 or more Scotch bonnet or haba ero chile peppers 1 tbsp vegetable oil 1 tsp ground allspice 1/2 tsp freshly ground black pepper 1/2 tsp ground cinnamon 1/4 tsp freshly ground nutmeg 1/2 tsp salt 2 whole chicken breast, split and skinned
In a food processor or blender, combine the onion, scallion, thyme, ginger, chiles, oil, allspice, pepper, cinnamon, nutmeg and salt.Process to a pulpy paste--there will be about a cup.Spread the paste liberally over the chicken breasts.Arrange the chicken on a plate.Cover with plastic wrap and marinate in the refrigerate 2-3 hours, up to overnight.Preheat the oven to 300F.Place the chicken in a baking dish, cover and bake 30 minutes. Meanwhile, light the grill, or if cooking indoors, heat a grill pan or ridged griddle. When the chicken comes out of the oven, grill it until it is cooked through, turning the pieces once--this takes about 10 minutes, depending on the size of the chicken breasts.
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