Denise’s Sunday Chicken Well all along my cousin has been telling me not to cover the chicken in the oven and I never listened – I kept adding butter and covering it up thinking it would make it tender.. where did I go wrong? well mi dear – here it goes …
Boil two sweet potatoes at any time – if you have left over soup with some – take them out – then
Get a good ripened plantain for frying
Your favorite type of rice (mine is basmati)
For the chicken the main ingredients are
A whole chicken
lime
salt
seasoning salt
browning
chicken stock
black pepper
paprika
escallion
thyme
onion
sugar
garlic
oil (olive preferred)
fresh mint leaves (2)
parsley
Pepper (scotch bonnet or bird pepper) - optional
Preheat oven to 350 Clean your chicken inside and out with lime and salt, but keep the lime halves. When you have washed the chicken, grater the skin of the lime all over the top of the chicken.
On a cutting board, mince the garlic, escallion, onion, and thyme (mint/parsley) together – add seasoning salt as you go along so that it breaks down the compounds. You will be left with a mound of seasoning to spread all over the chicken – whatever falls off – goes inside…lol Pour a little browning on the top and move it around with a spoon – just for some colour, then pour a teaspoon of olive oil on the top. Put the chicken in a pan uncovered and bake. Cook the rice with a good helping of sliced escallion, and if you have pepper – throw that in too.
After maybe 30 minutes pour some chicken stock in the bottom of the roaster, then using a spoon – scoop it over the chicken to retain moisture. sprinkle the top with a teaspoon of sugar – use brown if you have it, then put the sweet potatoes in the pan When the chicken is almost done and the potatoes are very soft, scoop them into the cavity of the chicken. Leave in for another 15 minutes
Fry your plaintain and scatter salt on the top as you turn them. Serve chicken with a bit of the sweet potato on the side, a small scoop of rice, and 2 slices of plaintain. Oh – it is soooo goood! : )
