Caribbean Chicken

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0% would make this recipe again

Submitted by Elaine Proud, RD, Medicine Hat (AB)

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Ingredients

8 chicken thighs, bone-in, with skin, or 4 boneless skinless chicken breasts 1.4 kg
1 tsp ground cumin 3 g
1 tsp ground coriander 3 g
5 cloves garlic
1 tsp sesame seed oil 5 mL
1/4 tsp ground cinnamon 1 g
1/4 tsp ground ginger 0.4 g
1/4 tsp allspice powder 1 g
1/8 tsp salt
1/4 cup lime 2 1/4 limes
3 green onions/scallions
1/4 cup sour cream 65 mL

Method

  1. Preheat oven to 375°F. Place chicken in a 9" x 13" baking dish.
  2. Squeeze 1⁄4 cup juice from lime into a small bowl. Stir in oil, garlic, cumin, coriander, basil, cinnamon, ginger, allspice and salt. Brush over chicken.
  3. Roast (uncovered) in center of oven until done, about 50–55 minutes. While chicken is roasting, thinly slice onions.
  4. Remove chicken to a platter. Sprinkle with onions. 5. Whisk sour cream into hot pan juices and pour over chicken.

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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