Dominica Reef Chicken is a traditional Dominican (from the Island of Dominica) recipe for a classic dish of chicken glazed with Caribbean past and mango chutney. The full recipe is presented here and I hope you enjoy this classic Dominican version of: Dominica Reef Chicken.
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Ingredients:
2 chickens, halved (I usually use cornish hens)
1/2 tsp salt
1/2 tsp ground black pepper
100g dark brown sugar
4 tbsp dark rum, divided
1 tbsp fresh lime juice
2 tsp fresh lemon juice
2 tsp lemon pepper
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp garlic powder
1/4 tsp hot pepper sauce (or to taste, I usually add 2 tsp)
300g mango chutney
1 lemon, sliced
1 lime, sliced
parsley
Method:
Sprinkle salt and pepper over washed and dried chicken. Set aside.
In a small bowl, make Caribbean paste by mixing together sugar, 2 tablespoons of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce; set aside.
Arrange the chicken halves, skin side up, in a large, shallow, baking dish.
Rub the Caribbean paste evenly over the chicken then transfer to an oven pre-heated to 200°C and roast for about for 45 minutes or until the chicken is fork tender and cooked through.
In a blender, combine the chutney and the remaining 2 tbsp of rum; process to blend then chutney mixture over chicken and continue roasting for about 3 minutes more or until chutney is warm and the chicken halves appear glazed.
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