Island Yum Yum Chicken Recipes

ISLAND YUM-YUM CHICKEN

Steps:

• Prepare chicken, wash and rinse with lemon or vinegar.
• Season with soy sauce and garlic, paprika, oregano, celery salt, cloves, pepper, and rosemary.
• Marinade for 2 to 6 hours.
• Coat chicken in beaten egg and dredge in breadcrumbs.
• Place chicken on greased baking sheet.
• Put a speck of butter or margarine on each piece of chicken.
• Bake at 350°F for an hour or until juices run clear.
• When chicken is done, prepare the gravy.
• Heat 1 tbsp of cooking oil.
• Sauté onion and peppers.
• Add drippings from chicken.
• Stir in 2 tbsp of breadcrumbs, vinegar, sugar, salt, pepper and stock or water.
• Serve baked chicken with gravy on top.
• This is a great meal with some roasted potatoes and a fresh green salad.

HOLY YUM CHICKEN

Steps:

• Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil.
• In small bowl, whisk together Dijon mustard, maple syrup, vinegar, salt and pepper.
• Place the chicken in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
• Bake, uncovered, for 40 minutes.
• Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
• Immediately after plating chicken, whisk in the cornstarch into the liquid in the pan to create a thick sauce. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tbsp., you can add more.
• Sprinkle rosemary on top before serving.
• Serve with rice or potatoes or vegetables.

YUM YUM CHICKEN CURRY

Steps:

• Combine curry powder, coriander, turmeric, salt, pepper, cumin, and bay leaf in small bowl.
• Heat oil in large dutch oven over medium high heat. Add chicken to pan, and saute' til beginning to brown (stir frequently). Add onions, and continue to cook til onions tender and chicken is browning (still stirring). Add ginger and garlic, cook 1 minute stirring constantly. Add curry powder mixture, stir constantly, 2 minutes. Add broth, tomatoes, coconut milk, and potatoes; bring to a boil.
• Reduce heat and simmer for an hour, stirring occasionally. After an hour, begin water for rice, and add chickpeas and green peas to curry mixture. When rice is finished, remove curry from heat and add lemon.
• Serve over rice.