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 teaspoons 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 (175°C).
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 butcher 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 to 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.