Thursday, 16 February 2017

Four pepper chicken with sticky pineapple sauce

Carnaval and Mardi Gras are fast approaching.What better way to get in the mood than with this platter of Cuban inspired chicken in a sweet,tangy glaze. Out to dinner at friends´ house the other night I enjoyed the chicken they served up and particularly the gravy boat with extra sticky sauce.I asked her for the ingredients she had used and set about working to re-create the flavours of her recipe. I started by making a marinade and decided that when I removed the chicken from the marinade I would then reduce it down until I had a sticky tangy sauce.The chicken pieces I roasted in a tray with some olive oil.Thank you Sandra for the inspiration.
Four pepper chicken with sticky pineapple sauce
!.5kg chicken jointed into 8 pieces,skin on ( breasts thighs wings and drumsticks ) 
4 tbsp extra virgin olive oil
150ml pineapple juice
heaped tsp of mixed peppercorns,red,green,white and black
1 whole head of garlic,cloves crushed
1tsp hot chilli flakes
1 tbsp honey
1tbsp lemon juice
Flor de sal
Pre-heat the oven to 200C / 400F
Grind the peppercorns to a coarse powder in a pestle and mortar.Mix all the marinade ingredients together in a large bowl and toss the chicken pieces in it until well coated.Transfer the chicken pieces and any remaining marinade to a tupperware container and put in the fridge for six hours or overnight.Remove the chicken pieces,retaining the marinade, and transfer them to a roasting tray with a little extra olive oil and roast in the pre-heated oven for about 1 hour or until the chicken is nicely coloured and glazed.Just before the chicken has finished cooking reduce the reserved marinade in a small pan until thick and sticky.Remove the chicken pieces from the oven and serve them on top of Rosemary roasted potatoes pouring a coating of the sauce over. Put the remaining sauce in a gravy boat for anyone to help themselves to extra. 

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