Guava-Glazed Chicken with Fresh Rosemary [RECIPE]
- 1 (31/2-4lb chicken, cut into 8 pieces, patted dry)
- 1¼ tsp coarse sea salt
- ¾ tsp freshly ground black pepper
- 16 sprigs fresh rosemary (you can chop 8 sprigs into 2 halves)
- 3 tbs extra-virgin olive oil
- 1 lime
- ⅓ cup guava jam
- 1 tsp soy sauce
- 1 tsp - 1 tbs pepper sauce (optional)
- 3 garlic cloves, minced
- Season the chicken pieces with salt and pepper. (If you want you can also marinate the chicken overnight in Trinidad green seasoning)
- Preheat the oven to 400F.
- Grate the zest from the lime and squeeze the juice.
- Add the zest and juice to a small bowl and mix in the jam, soy sauce and minced garlic (and pepper sauce if using).
- Lay 8 sprigs of rosemary evenly onto a greased 9x13 baking dish
- Throughly glaze each chicken piece and place one piece on top of each rosemary sprig.
- Reglaze the top of the chicken pieces and place a rosemary sprig on top as well
- Bake for 40-45 minutes.
- Remove the rosemary sprigs before serving
Recipe by TriniGourmet.com at https://www.trinigourmet.com/guava-glazed-chicken-with-fresh-rosemary-recipe/
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