Text 15666, 80 rader
Skriven 2011-09-13 20:53:00 av Dave Drum (1:124/311)
Ärende: TVFN 365
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mojito Chicken
 Categories: Poultry, Booze, Citrus
      Yield: 5 servings
 
      3 lb Chicken
      2 tb Garlic powder
      1 tb Onion powder
    1/4 ts Ground cumin
      1 tb Dried oregano
      2 tb Kosher salt
      1 tb Freshly ground black pepper
      1 ts Paprika
      4 tb Extra-virgin olive oil

MMMMM--------------------------MARINADE-------------------------------
      1 c  Orange juice
      2    Limes, juiced
    1/4 c  White wine vinegar
    1/4 c  Extra-virgin olive oil
      1 tb Sliced garlic
    1/4 c  Dark rum

MMMMM------------------------MOJITO GLAZE-----------------------------
    1/2 c  Dark rum
    1/2 c  Chicken broth
      1 tb Brown sugar
      3 tb Cold water
      1 tb Cornstarch
    1/4 c  Chopped mint leaves
           Salt & fresh ground pepper
 
  Recipe courtesy Guy Fieri
  
  In medium sauce pot, place rum, chicken broth and brown sugar. Reduce
  by 1/3 over high heat. In a small mixing bowl, whisk together water
  and cornstarch. When rum mixture is reduced, add cornstarch mixture
  slowly to simmering liquid and whisk for 3 minutes, until 50 percent
  thicker. Keep in mind that you might not need all of it. When glaze
  is at desired thickness, add mint leaves and transfer to small bowl.
  Season with salt and pepper, to taste.
  
  Remove backbone of chicken with poultry shears; flatten chicken out by
  pressing firmly on skin part of chicken so it will sit evenly in a
  pan.
  
  Preheat oven to 300øF/150øC .
  
  Combine all the dry spices and rub chicken with spice mixture,
  especially under the skin. Put into a resealable plastic bag and
  refrigerate for 30 minutes.
  
  In a large mixing bowl combine all the ingredients for the marinade,
  then add chicken to marinade and refrigerate for at least 1 hour.
  
  Remove chicken from marinade and shake off excess marinade. In a large
  saute pan over medium to high heat, add 4 tablespoons of extra- virgin
  olive oil. When oil is hot, place chicken skin side down and sear.
  
  When skin is golden brown flip chicken and add 1/2 cup of marinade
  into pan; place pan in oven and cook the chicken for 25 minutes or
  until chicken has internal temperature of 165 degrees F. on an
  instant-read thermometer.
  
  Remove the chicken from oven and brush with Mojito Glaze. Place
  chicken under broiler for 5 minutes. Remove from broiler, cut and
  serve immediately with more glaze on the side.
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 06 June 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... What you don't see with your eyes, don't invent with your mouth.
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