BAKED BAJAN CHICKEN
Steps:
- Preheat oven to 450 degrees.
- Smear the Bajan seasoning inside and under the skin of the chicken.
- Layer the bottom of the pan with the sliced onions.
- Put the chicken stock in the roasting pan.
- Paint the chicken with the melted butter and place the chicken on top of the onions, breast side up.
- Place the sliced garlic and herbs on the chicken, sprinkle with salt and pepper and lemon seasoning.
- After one hour remove the herbs and garlic from the top and place in the liquid.
- After 30 more minutes, remove the chicken, turn it over and sprinkle with salt, pepper, lemon seasoning and the rum.
- Return to the oven and reduce heat to 375 degrees.
- Cook for approximately one more hour, basting every 20 minutes with the pan liquid and until the chicken reaches and internal temperature of about 165 degrees.
- Serve with corn pie and pickled cucumbers!
BAKED CHICKEN BAJAN STYLE
"It is difficult to travel abroad without picking up an idea or two about cooking," Pierre Franey opened his 1982 column that featured this recipe. Spicy from hot red-pepper flakes and crisp from a mix of oil and seasoned flour, this chicken dish is inspired by a chef cooking at a Barbados restaurant. One guest, he wrote, "mistakenly assumed that the chicken had been deep-fried Southern style." Instead, it was baked, as it is here, yielding a crisp skin without nearly as much oil.
Provided by Pierre Franey
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees. To prepare this dish properly, partly bone chicken, leaving legs and thighs attached. Bone thighs first by place them skin side down on a flat surface. Using small paring or boning knife, scrape meat away from each bone. Sever bone to separate it from leg bone. To bone legs, scrape around the bone almost but not down to the end. Using sharp, heavy knife, cut off major part of bone, leaving about one inch at end. Chop off very bottom of each leg bone.
- Leave breasts and main wing bones attached. Cut off and discard tip of each wing. Cut off and set aside second wing joints. Bone breasts but leave skin intact. Do not remove main wing bone. Use back bone for soup or discard.
- Sprinkle chicken with salt, pepper and half of oregano.
- Put oil in baking dish large enough to hold chicken in one layer when it is added. Add chicken and rub it in oil.
- Blend flour with remaining oregano, paprika, hot red pepper flakes, salt and pepper.
- Dredge each piece of chicken on all sides in flour mixture. Shake off excess.
- Return chicken pieces skin side up to baking dish.
- Place chicken in oven and bake 40 minutes without turning.
Nutrition Facts : @context http, Calories 648, UnsaturatedFat 28 grams, Carbohydrate 19 grams, Fat 42 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 11 grams, Sodium 865 milligrams, Sugar 0 grams, TransFat 0 grams
BAJAN BAKED CHICKEN
Dave and I enjoyed a trip to Barbados in February and were impressed with the Bajan cuisine. Traditionally Bajan chicken is deep fried or baked and it tastes very good. We understand that not many Sundays pass in a Bajan household without chicken in the oven or on the stove along with the aroma of fresh herbs and local vegetables in the air. This Bajan Baked Chicken is such an easy dish to make. It is also moist, tasty and healthier than the fried version!
Provided by Don
Categories About the Bird
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F. Pour the chicken stock into the bottom of a roasting pan. Place the onion cubes in the stock and spread out in the pan. Smear the Bajan Seasoning under the skin and on top of all 12 pieces of chicken. Lay the chicken pieces in the pan skin side up. Place a cube of butter on each piece of chicken. Sprinkle the lemon zest, thyme, chives, salt and pepper on each chicken piece. Pour lemon juice on each piece of chicken.
- Bake for 30-40 minutes. Then reduce the oven heat to 375-degree F and bake for another 15 minutes or until the internal temperature reaches 165 degrees F. I like to serve the chicken with a green salad with chopped red pepper, fruit (such as pineapple) and a poppy seed dressing. Enjoy! Serves 6-10.
Nutrition Facts :
BAJAN CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Rinse and dry the chicken pieces and put them into a shallow glass dish.
- Put the allspice, peppercorns, and cinnamon stick into a spice grinder and grind to a powder. To a full sized blender add the onion, peppers, scallions, garlic, scotch bonnet, thyme, lime juice, olive oil, butter, and ground spices. Blend to a puree; add some water if it is too thick. Pour this over the chicken, cover, and refrigerate for at least 4 hours or overnight. Remove the chicken from the refrigerator 1/2 hour before you cook it.
- Heat the oven to 375 degrees F.
- Put the remaining 3 tablespoons oil in a large, oven-proof saute pan over medium-high heat. Remove the chicken from the marinade and season it with salt. Brown the chicken on both sides, then place the pan in the oven and roast until the chicken is cooked through, about 20 minutes. Serve garnished with cilantro leaves.
BAJAN CHICKEN
Make and share this Bajan Chicken recipe from Food.com.
Provided by jkoch960
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the green onions, chiles, garlic, lime juice, parsley or cilantro, cloves and the ground pepper.
- Cut deep slits in the chicken breast then fill in with the mixture. Secure the open end with a toothpick to keep the stuffing from falling out.
- Beat the egg then combine with the soy sauce and pepper sauce.
- Lightly dust chicken with the flour, dip in the egg mixture and roll in the bread crumbs.
- Heat the oil to 375 degrees F. and fry the chicken until its golden brown for at least 3 to 4 minutes on each side.
Nutrition Facts : Calories 707.6, Fat 26.1, SaturatedFat 6.2, Cholesterol 145.7, Sodium 1055.5, Carbohydrate 71.2, Fiber 5.3, Sugar 7.8, Protein 45.2
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