A wonderful blend of Spanish
and African culinary influences, Cuban cuisine is gaining recognition
in the U.S. The chicken is glazed with a mixture of rum, ginger,
brown sugar and vinegar, which helps keep the chicken moist while
adding the sweet, rich flavors of the Caribbean.
Chicken Roasted
with Rum and Ginger
1 whole chicken, about
4 pounds
1/2 teaspoon ground cloves
1/2 teaspoon ground cloves ground cinnamon
1/4 teaspoon ground cloves cayenne pepper
1/2 teaspoon ground ginger
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspoona vegetable oil
3 onions, thinly sliced
6 cloves garlic, finely chopped
1/4 cup honey
1/4 cup packed brown sugar
1/4 cup dark rum
3 tablespoons cider vinegar
1/2 cup chicken broth
Preheat oven to 350 F.
Rinse the chicken with cold water; pat dry.
In small bowl, stir together
cloves, cinnamon, cayenne, ginger, salt and pepper. Rub spice
mixture all over outside and inside of chicken. Tie legs of chicken
together with butcherundefineds twine. Set aside.
In a large, ovenproof
skillet, warm oil over medium-low heat. Stir in onions and garlic;
cook until onions are very soft, about 8 - 10 minutes. Set chicken
on top of onions.
In small bowl, stir together
honey, brown sugar, rum and vinegar to make glaze. Drizzle half
the glaze over chicken. Pour chicken broth over onions. Bake
chicken for 30 minutes in oven. Drizzle remaining glaze over
chicken and bake for 30 more minutes. Baste chicken with pan
juices and bake 30 minutes more, until done. Let rest for 10
minutes before carving.
To serve, spoon onions
into dish. Carve chicken and serve each portion with some of
the onions on the side.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
