|
|
 |
| |
Clare Latimer's recipe for
Roasted chicken with a papaya glaze
Roasted chicken with a papaya glaze
Caroline Kennedy, my friend who co-owns The Pink House cooked me this local dish.
The fried plantain is always a treat and one of my real favourites.
The papaya and plantain even grow in her garden.
Ingredients
Serves 4
4 free-range chicken pieces
Salt
5 fl oz orange juice
1 tbsp olive oil
25g light brown sugar, packed
2 shallots, halved
Juice of 1 lime
1 bay leaf
1 desp Dijon mustard
2 cloves garlic, sliced
1 small ripe papaya, halved, peeled and seeded,
1 half thinly sliced and reserved for garnish
1 teasp finely chopped fresh thyme, or dried
Freshly ground black pepper
1 ripe plantain
Little olive oil
Small knob butter.
Method
Rub the chicken pieces with the salt and place them in a baking dish. In a blender, whiz the orange juice, olive oil, brown sugar, shallots and lime juice until smooth. Pour the orange juice mixture over the chicken, and cover. Marinate in the refrigerator for at least 3 hours, preferably overnight, spooning the marinade over the chicken occasionally.
Preheat the oven to 190C/375F/gas 4. Drain off the marinade from the chicken and then roast uncovered for 20 minutes, adding a little water.
To prepare the papaya glaze: Put the orange juice marinade back into the blender and add the mustard, garlic, one half of the papaya, thyme, salt, and pepper. Whiz until smooth. Put the glaze over the chicken after it has cooked for 20 minutes and continue to cook for 10 minutes or until the flesh is cooked well.
To cook the plantain, heat the oil and butter in a large frying pan, peel and slice the plantain and then fry for 2 minutes on each side. Garnish the dish with the plantain and the remaining half papaya, cut into long strips.
|
 |
|
|
|
|
|
|
|
