From Natural Health Magazine: This stir-fry is inspired by the flavors of traditional Chinese red roasting, which derives its special character from the use of dark soy, Shaoxing wine and rock sugar.

This post was originally published on October 15, 2006 and was one of the first dishes I prepared for this site. A sentimental fave just right for revisiting!

This dish relies heavily on the quality of your soy sauce. For the best results use the good dark heavy stuff. I tried it once with a ‘lite’ one and it was disappointingly watery and flavorless (even with added salt). When done right the chicken will indeed be a lovely deep rust color and imparted with a lightly sweet flavour.

Recipe:

1 lb boneless, skinless chicken, white and dark, cut into 1/2 inch cubes
1/2 tablespoon Chinese five-spice powder
4 tablespoons canola oil
1 tablespoon chopped ginger
1 tablespoon chopped garlic
1 bunch scallions, chopped, whites and greens separated
1/4 cup sherry
1/2 cup red wine
1 cup chicken stock or low-sodium canned broth
1/4 cup naturally brewed soy sauce or reduced-sodium soy sauce (use gluten-free if needed)
2 ounces rock sugar (may substitute 1/2 cup brown sugar)
2 large carrots, julienned
2 red bell peppers, diced
kosher salt and freshly ground black pepper to taste

Method:

1. Season the chicken with salt, pepper and five-spice powder
2. Heat a wok coated 2 tablespoons of the oil over high heat and swirl to coat the pan.
3. When the oil shimmers, add the chicken and stir-fry until cooked through, about 4 or 5 minutes.
4. Remove and set aside.
5. Add 2 tablespoons of oil to the wok
6. When the oil shimmers, add the ginger, garlic and scallion whites.
7. Cook until soft (about 1 minute)
8. Deglaze the pan with sherry and red wine and reduce by half
9. Add the stock, soy sauce and rock sugar and stir to dissolve
10. Add the carrots and bell pepper and cook for an additional 2 minutes
11. Add the chicken and bring the sauce to a boil
12. Turn the heat down and allow the chicken to simmer until the sauce has thickened slightly (about 3 to 5 minutes).
13. Check seasonings
14. Serve the chicken over cellophane noodles and garnish with scallions

This post was originally published on August 22, 2007. It has been updated once since then

Summer is the time to fire up the grill… at least that’s what the US food programs and magazines tell me. Here in Trinidad, I’ve never really known or been part of a huge grilling or BBQ culture. As a kid there was a time when my father went on a BBQ kick, that lasted about a month after which the grill was determined to difficult to clean and fell into disuse. I have no idea what became of it or the bag of coals that were so enthusiastically bought for it.

My next initiation into the world of BBQs was as a fundraising mechanism in both primary and high school. There was nothing like the smell of multiple grills all working in tandem to fill up the flimsy paper boxes that our paper chits would procure. The funds from these BBQs (and their equally popular counterpart the Curry-Q) presumably going to help fund the upkeep of a school or to support the mission of an organization. Even then my favourite BBQs had to meet certain requirements. The flavour had to be both sweet and smoky. The sauce had to be thick and shiny. And the chicken? Well the chicken had to have dark, crunchy, practically charred bits. Should any of these characteristics be lacking, and the BBQ would be a failure in my eyes.

Although there is no substitute for BBQ from the grill, oven-baked chicken recipes are in my eyes are perfectly acceptable substitute as the results of this recipe will testify!

Oven Baked BBQ Chicken
Adapted from a recipe on KraftFoods.com
Serves 6

INGREDIENTS:
½ cup Italian Dressing
1 broiler-fryer chicken (3 lb.), cut up
1 cup Hickory Smoke Barbecue Sauce
1 scotch bonnet pepper, chopped

DIRECTIONS:
1. Clean chicken pieces with lime
2. Season with salt and pepper
3. Pour dressing over chicken in resealable plastic bag. Seal bag; turn to evenly coat chicken.
4. Refrigerate 1 hour to overnight.
5. Remove chicken from marinade; discard bag and marinade.

6. Preheat oven to 450F
7. Blend barbecue sauce and chopped pepper; set aside.

8. Arrange chicken pieces in a single layer in a nonstick, glass, or ceramic baking dish.
9. Bake for 20 minutes, or until the skin loses its raw look.

10. Pour about 2/3 of the bbq sauce mixture over the chicken and turn to coat

11. Bake for 25 – 35 minutes, basting with some of the remaining sauce in the pan every 5 to 7 minutes.

12. Place the chicken on a serving plate and spoon a portion of the remaining sauce on each piece

Want even more recipes like this one? Check out the General Cookbook section of Veni Mangé – the Trinigourmet Amazon bookstore!

A very simple fiery and flavourful chicken dish that comes together quickly. The most unexpected part of the flavour medley is the candy-like sweetness of the fried (until charred) sweet peppers.

From Wikipedia:
Kung Pao chicken (also spelled Kung Po chicken) is a classic dish in Sichuan cuisine, originating in the Sichuan Province of central-western China. The dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo (宮保), or palatial guardian. The name “Kung Pao” chicken is derived from this title.

Kung Pao Chicken
Recipe by MacGourmet
Makes 4 servings

INGREDIENTS:
2 Boneless skinless chicken breasts, cubed
4 Whole Thai peppers, minced
¼ cup Peanuts, roasted
1 teaspoon Fresh ginger, minced
½ Green pepper, cubed
½ Red pepper, cubed
¼ cup Water chestnuts, sliced
¼ cup Mushrooms, sliced
2 Scallions, chopped
Peanut oil

Seasoning:
4 tablespoons Soy sauce
2 tablespoons Chinese rice wine or Sherry
2 tablespoons Sugar
2 teaspoons Corn starch
1 teaspoon Salt
2 teaspoons Sesame oil
1 teaspoon White vinegar

Marinade:
1 ½ tablespoons Corn starch
1 tablespoon Water
1 tablespoon Soy sauce

DIRECTIONS:

Mix the chicken, water, cornstarch and soy sauce and marinate for 1/2 hour.

Mix the seasoning sauce and set aside.

Heat a little oil in a wok or large frying pan and stir-fry the chicken until it is cooked. Remove and set aside on paper towels.

Heat a little oil in a wok or large frying pan, stir fry the red and green peppers until they turn slightly black.

Add the fresh ginger and stir fry for about 10 seconds, stirring constantly.

Add the seasoning sauce, stirring until thick.

Add the cooked chicken, stir until thoroughly heated.

Add scallions, chinese or thai peppers and cook for 1 minute.

Turn off the heat, add peanuts, mix well and serve.

This post was originally published on September 11th, 2007. It has been updated once since then.

Looking for more Asian recipes? Check out the Asian Cookbook section of Veni Mangé – The Trinigourmet Amazon Bookstore!

This post was originally published on September 17, 2008. It has been updated twice since then.

My father’s pelau is (not surprisingly) my favourite and has been a staple over the long Carnival weekend in my family, for as long as I can remember.

Now my father is a man with a very narrow cooking repertoire, but what he does do he does well. You’ve already experienced his truly excellent pepper sauce, so why not give this one a try? This recipe is his as he gave it to me when I moved off to college

Bertie’s Trinidad Pelau
Yields: one Dutch Oven

INGREDIENTS:

4 lbs mixed chicken pieces
1 large onion
2 large tomatoes
1 whole head of garlic
2 tins pigeon peas
2 lbs brown rice
cooking margarine
2 scotch bonnet peppers
1 kettle of hot/boiling water

One large batch of seasoning (1 rounded tsp salt, 1 rounded tsp pepper, chopped chives, 1 tsp thyme, 4 cloves chopped garlic, 1 tsp cumin, 1 tsp Angostura bitters, 1 tsp. Worcestershire sauce, 1 tsp. soy sauce and 1 tbsp. ketchup)

DIRECTIONS:

1. Place chicken pieces in large glass dish.
2. Sprinkle seasoning over meat.
3. Add 2 teaspoons of salt, a few shakes of black pepper.
4. Add several dashes of worcestershire sauce and soy sauce.
5. Allow to stand overnight in the fridge (if yuh in a rush 1/2 hours at room temperature is my personal minimum… however, if yuh goin’ an’ rush pelau doh come complainin’ to meh about de results )

6. Place 3 tablespoons of oil in a stew pot (or dutch oven).
7. Bring to high heat and add one level tablespoon of sugar and allow to brown

8. Cook chicken until skin pulls away and chicken is -half- cooked.
9. Empty chicken into bowl.
10. Finely chop the onion, garlic, and tomato – place into a separate bowl

11. Pour chicken into a 6-8 quart pot.
12. Empty pigeon peas into the pot with the chicken.

13. Add 2 cups of hot/boiling water.
14. Add the seasonings and salt and black pepper
15. Stir pot to integrate all contents until pot starts to boil again.
16. Add 3 tablespoons of margarine to pot and drop in scotch bonnet peppers.
17. Turn down heat to medium
18. Add 2 potspoons of ketchup to pot and stir (doh buss de pepper!!! )

19. When seasoning has softened add 5 cups of rice
20. Stir pot to mix evenly and cover.
21. Maintain moderate to low heat so that the pot continues cooking. Stir periodically to ensure even mix and cooking of rice.
22. Add 1/4 cups of hot water as necessary until rice is cooked and grainy (Basically as the rice slowly swells the water level will drop. Add water periodically to keep the liquid on level with the rice grains. Stirring each time to ensure even cooking).
23. When grains are cooked remove cover.
24. On low heat allow pot to continue to simmer until moisture disappears.

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com and linking back to this site

Want more Caribbean recipes? Check out the Caribbean Cookbook section of Veni Mangé – The Trinigourmet Amazon Bookstore!

It’s that time of the month again! .. No, no, that’s not what I meant… I meant it’s time once again for The Happy Sorceress’ monthly Blog Party ! This time around the theme was Tiki Party! Tiki Parties are one of my favourite genres of kitsch. I was attending college when the short-lived big band revival occurred and suddenly everything 50′s was vogue again. I quickly developed a serious and enduring love for retro music compilations boasting names like Ultra Lounge, Cocktail Hour, and (I kid you not) Colonel Sander’s Tijuana Picnic, often putting one on when coming home from work to unwind.

So what exactly is Tiki? Well it’s a little hard to define exactly. Let’s give Wikipedia a try…

From Tiki Culture on Wikipedia:

Tiki culture in the United States began in 1934 with the opening of Don the Beachcomber, a Polynesian-themed bar and restaurant in Hollywood. The proprietor was Ernest Raymond Beaumont-Gantt, a young man from Louisiana who had sailed throughout the South Pacific; later he legally changed his name to Donn Beach. His restaurant featured Cantonese cuisine and exotic rum punches, with a decor of flaming torches, rattan furniture, flower leis, and brightly colored fabrics. Three years later, Victor Bergeron, better known as Trader Vic, adopted a Tiki theme for his restaurant in Oakland, which eventually grew to become a worldwide chain.

But what about Tiki cuisine? Is there such a thing? Well that has become much looser defined as appetizers and cocktails featuring tropical flavours and design elements. I’ve seen Jamaican jerk wings on tiki menus as wells as chicken wontons!

I decided to go with a Chicken Satay with Spicy Peanut Dipping Sauce that had everyone in my home smacking their lips, and to wash it all down I prepared ‘raw’ Frozen Virgin Banana Daiquiris (recipe coming soon)… oo la la!

Chicken satay is a dish that is very popular in Malaysia and Indonesia and one that I had never tried before. Skewers have always intimidated me with their pointy tips. I put out an SOS on Twitter and Facebook asking for suggestions on where to purchase bamboo ones in Trinidad and, thanks to the wonders of that technology, within minutes had several to pick from. (For the record, I grabbed a pack of 100 from D Rite Stuff).

This Chicken satay (also spelled Sate) recipe was the first recipe I’ve prepared from Ellie Krieger. For those of you not familiar with her, she hosts ‘Healthy Appetite’ on the Food Network. To be quite honest I’ve hardly seen her show. It comes on at the oddest hours over the weekend. It’s quite unfortunate cos I find her quite engaging, and after making this recipe I’m intrigued enough to explore her highly rated recipe archives even more!

Chicken Sate with Spicy Peanut Dipping Sauce
Source: Food Network/Ellie Krieger
Serves 4 (I doubled the recipe to feed 8 )

INGREDIENTS:
1/2 cup low-sodium chicken stock
1/2 cup lite coconut milk
2 tablespoons low-sodium soy sauce
1 shallot, sliced thin
1 clove garlic, minced
1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
1 tablespoon brown sugar
1/2 teaspoon lime zest
1 tablespoon minced fresh ginger
1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips

8 (8-inch) bamboo skewers, soaked for 20 minutes

3/4 cup Spicy Peanut Dipping Sauce, recipe below
2 tablespoons minced fresh basil or cilantro leaves
1/4 cup chopped toasted peanuts

METHOD:

1. In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger.
2. Add the chicken strips and marinate for 1 hour. (I also pounded the strips a bit to flatten them)
3. Remove the chicken from the marinade and discard the marinade.
4. Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame.
5. While pan is heating, thread chicken onto skewers.
6. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
7. Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.

Spicy Peanut Dipping Sauce:

1/2 cup natural creamy peanut butter
1/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon chili flakes
1 teaspoon red curry paste
1 shallot, peeled and roughly chopped

Place all ingredients in blender and blend until smooth.

Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

Big Night, was a movie that I knew nothing about until becoming aware of it via Joelen’s Culinary Adventures “Foodie Film” event. Warm and poignant the movie centers around the ambitions of two brothers, Italian immigrants to the US, intent on making their dreams of bringing authentic Italian cuisine to the masses a reality. The passion which the main chef ‘Primo’ has for his cuisine, causes him to refuse to change any element of it for the American palate. As a result patronage suffers, as people flock to a nearby competitor which makes all the necessary adjustments to prosper.

This key tension in the storyline reminded me of local Italian restaurant Guiliano’s. Now a large spacious restaurant on Tragerete Road (in the former space of Woodford Cafe), I first became acquainted with it when it was a much smaller ‘hole in the wall’ in the heart of Port of Spain. At that time it was hard to locate a seat during traditional lunch hours, so I would take a late lunch to enjoy the paperthin pizza crusts, and fresh deceptively simple pastas. As I watched people coming in to collect ‘takeaway’ orders I would see them ask time and time again for ketchup and mustard. A request which would visibly infruriate the elderly Italian woman behind the counter. “You don’t need no ketchup and mustard. You haven’t even tasted it! Let the food shine”, I remember her saying rather heatedly to a businessman who looked quite taken aback. Silently I agreed. It’s been a pet peeve of mine for many years the tendency I see around me for people to drown their foods in ketchup, mustard and pepper sauce before ever raising a forkful to their mouth. And should more seasoning options be offered to them you can be sure that those will be poured on as well until the food is no longer visible, let alone recognizable. If one is dealing with shoddy, cheaply assembled ingredients then by all means mask away, but if this isn’t the case, why not give your tastebuds a challenge and learn to distinguish and appreciate the finer flavour profiles that many cooks and chefs have worked hard to develop and take immense pride in?

Alas, this is probably a pipe dream of mine and is no doubt the reason why almost every establishment prominently displays ketchup, mustard and pepper sauce. It’s a matter of economics. As Pascal, the brother’s main competitor in Big Nightsaid. “Give to people what they want; later you can give them what you want.” Guiliano’s uniqely seems to be one establishment which has remained successful by not compromising, however a factor that I think worked heavily in their favour was that fact that the majority of their early patrons were European ex-pats who probably needed to make no adjustment. This is not a luxury that most eateries can afford. ‘Give the people time, they learn’ was Primo’s ethos. Maybe. The question is how many restaurateurs have the time and resources to wait?

Inspired by the movie, and the directive of this event (cook something Italian) I decided to try my hand at a Chicken Cacciatore recipe from Giada de Laurentiis. This is the first time I’ve prepared one of Giada’s recipes and the result was mouth-watering! The chicken was so tender and juicy, the sauce was thick and rich and by substituting the wheat flour in the recipe with cassava flour I was even able to make it gluten-free

Also, inspired by this event I have decided to start a ‘Dinner and A Movie’ series here on TriniGourmet, highlighting ‘foodie films’ and even more fun, cooking my way through them! I was so captivated by the dishes and foods featured in Big Night, not least of all by the legendary Timpano, that I have challenged myself to cook every dish prepared in it, and as I do I’ll post them here Stay tuned!

Chicken Cacciatore
Source: Food Network/Giada de Laurentiis

INGREDIENTS:

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging (replace with your gluten-free flour of choice)
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 cloves, garlic finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

METHOD:
1. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.
2. Dredge the chicken pieces in the flour to coat lightly.
3. In a large heavy saute pan, heat the oil over a medium-high flame.
4. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side.
5. If all the chicken does not fit in the pan, saute it in 2 batches.
6. Transfer the chicken to a plate and set aside.

Yum Yum Yum. Those are the best words I can find to describe the fragrant burst of flavours that this dish offers. And to think that I would never have found it if I hadn’t participated in Adopt a Gluten Free Blogger. As I have previously mentioned, an allergic reaction on my mother’s part has forced me to become more conscious about the dishes that I prepare. Now I actively seek out gluten-free food blogs however most of them have featured lists of ingredients that are either impossible to find here, or if available come with a high cost. That’s why I was so glad to discover Wheatless Bay and her recipe for Opor Ayam. According to her Opor Ayam is a traditional dish of celebration at Eid ul-Fitr, the end of Ramadan, in Java. From my research it appears it is also eaten in Malaysia. Due to the fact that Eid is a national holiday here in Trinidad, and that curry dishes are a daily affair here, I thought that this offering was for me a more genuine holiday food representation than the Pumpkin Pies, green bean casseroles and cranberry sauces that have dominated the US food blogs over the past month.

The base of the recipe is a floral paste of ground nuts (she used macadamian I used cashew), coriander, tumeric and garlic to which coconut milk is added and allowed to simmer. Skinned chicken pieces are then added to the mixture and allowed to braise gently. Absorbing the flavours and remaining deliciously tender in the process. As I had 2 packs of boneless, skinless chicken breasts in the freezer I used these in cubed form, instead of boned pieces, and found the substitute quite satisfactory another substitute however turned out a little different. Instead of tamarind juice (her recommendation) I decided to add tamarind chutney at the end. I’m not sure if the tastes are significantly different but I found I added almost 1/2 a cup of tamarind chutney before the sauce really ‘sang’ to me. But when it did, boy did it! The longer the dish sits the more flavourful it appears to become, however I’m not sure how much you’ll have leftover if you give it a try

Roasts have always intimidated me. When I first started getting into cooking as a hobby they were one of the first things that I attempted, and let’s just say the results were often on the ‘slightly raw’ side. As a result, my family and I agreed that I would give whole birds an indefinite vacation and venture on to other culinary shores. Now 8 years later, it came time to confront my unresolved fears head on, thanks to the Food Challenge “Waiter There’s Something in my… Roast” hosted this time around by The Passionate Cook.

Now don’t get me wrong. I tried valiantly to rationalize making a vegetarian offering, or something involving beef, but at the end of the day these options were all rooted in my fear of ‘the bird’. I decided that it was time to call a rematch! This time cautious experience, and years of cooking shows came to my aid. I seasoned. I rubbed. I basted. And, ultimately I waited.

When the timer went off it was a joy to watch the juices running under the skin, rivers of love I decided. I waited 15 minutes, in the hopes that this would ensure everything would remain moist and flavourful (I had rubbed a bit of mashed garlic under the skin of the bird ) After carving everything up, that first bite was pure joy. There’s nothing like being apprehensive about something you’ve made, and having that first taste reassure you that there was absolutely nothing to worry about. Don’t get me wrong, it wasn’t perfect. I probably will season it with more salt the next time around and rub the bird more liberally with olive oil, but the herbal and citrus flavours were distinct without being overpowering, the flesh was indeed moist and flavourful, and the skin was brown and crunchy. For this first ‘reattempt’ I couldn’t have asked for more To round out the meal, I added Pigeon Peas and Rice, as well as a Carrot and Raisin Salad. Yum! You can look for those additional recipes on here in the near future

Crisp Lemon Chicken
Source: Empire Kosher Chicken Cookbook

Serves 4 to 6

Ingredients:

One 4 to 5 pound chicken, rinsed and trimmed of all visible fat
Freshly ground black pepper
4 garlic cloves, pressed
2 lemons, 1 very thinly sliced, 1 juiced
5 sprigs rosemary, or 1 teaspoon dried
1 cup very thinly sliced onion
1 celery stalk with leaves, sliced into 1/2-inch lengths
1/2 cup Italian parsley sprigs
1 bay leaf
2 cups chicken stock

Method:

1. Preheat the oven to 425 F
2. Pepper the chicken inside and out and rub with the oil, then the garlic.
3. Place half the lemon slices, 2 rosemary sprigs (or 1/2 teaspoon dried), half each of the onion slices, celery with leaves, and parsley inside the cavity
4. Truss the chicken tightly
5. Place the chicken breast side down on a roasting rack set in a roasting pan.
6. Place the bay leaf and the remaining lemon, rosemary, onion, celery with leaves, and parsley under the rack.
7. Add 1 cup of the chicken stock.
8. Roast the chicken for 30 minutes.
9. Remove from the oven, baste with the pan juices, and turn the chicken over.
10. Pour over the lemon juice, return to the oven and roast until the skin is crisp and brown and the juices run clear when a joint is pierced with a fork, 30 to 40 minutes.
11. Transfer the chicken to a warm platter and allow it to rest for a few minutes for easier carving.
12. Remove the rack from the pan.
13. Tilt the pan and spoon off the fat.
14. Ad the remaining stock to the pan and heat on the stove top, scraping up the brown bits, until the stock is somewhat reduced, about 5 minutes.
15. Remove the bay leaf and rosemary fronds, if using.
16. Carve the chicken and discard the cavity vegetables.
17. Remove the pan vegetables and place them in a strainer, pressing on them with a wooden spoon over the pan to extract as much liquid as possible.
18. Discard the solids.
19. Serve the chicken with the pan juices.

Every since I learned that peanuts and chicken are a traditional pairing in many African cultures I have been intrigued and curious to try the combination myself. As Emancipation Day drew near I figured what could be a more perfect time to bite the bullet, or should that be “bite the peanut”?

I marinated several chicken thighs in a combination of mint jelly, mustard, and pepper sauce for several hours, after which they were dipped in eggs and coated with a pulverized coating of oatmeal, peanuts and paprika before being placed in an oven to bake.

The final result was a crunchy and surprisingly savoury delight. Contrary to my expectations the peanut flavour was quite muted as was the mint and mustard, in fact none of the flavours particularly stood out. Instead they formed a harmonious backdrop, enhancing the chicken without overpowering it.

Now that I have dipped my toe into the waters of the peanut-chicken combo and found it quite comfortable I can’t wait to try many more recipes. If you have one that features this ingredient duo feel free to let me know. Oh the possibilities

Note: This entry has been submitted to TGRWT #4

Sarina’s Savoury Peanut Chicken
Makes 6 to 8 servings

INGREDIENTS:
¼ cup salted nuts, crushed
¾ cup rolled oats
2 teaspoons paprika
1 tablespoon dijon mustard
1 tablespoon pepper sauce
1 tablespoon mint jelly
1 tablespoon soft margarine
6 chicken parts
1 medium egg, slightly beaten

DIRECTIONS:
1. Squeeze lemon juice over chicken parts
2. Sprinkle liberally on all sides with salt and pepper
3. Set aside
4. Combine mint jelly, margarine, pepper sauce and mustard.
5. Microwave for 10 -20 seconds to liquify the mixture
6. Stir to combine

7. Pour over chicken and turn pieces to make sure all sides are covered
8. Set aside for at least 1 hour, preferably overnight
9. Preheat oven to 450F
10. Combine peanuts, oats, paprika in food processor
11. Pulse until finely ground

12. Dip chicken pieces into beaten egg,
13. Place chicken pieces on greased baking sheet with skin side up.
14. Sprinkle peanut mixture evenly on the coated side

15. Bake for 40 to 45 minutes

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated