Whether you’re spicing up your weeknight dinner or impressing guests at a summer gathering, this bold reinterpretation of a takeout classic brings together the comforting crispiness of fried chicken with a velvety, rum-kissed orange sauce that’s unforgettable.
- Ingredients:
one 5-lb chicken, cut in eights, skin on
one 6-oz can concentrated orange juice, defrosted
1/3 cup soy sauce
1/4 cup Gosling’s Black Seal Rum
1 small onion
1 tbs curry powder
1/2 tsp ground ginger
1/4 tsp cayenne pepper
- Method:
- Mix together the above, put in a sealed plastic bag and allow chicken to marinate 4 hours or overnight in the refrigerator.
- Place in a shallow roasting pan and roast in a per-heated 375-degree oven for 45 minutes basting often with the marinade. Or, grill over the coals at a moderate heat, basting constantly until the skin is crisp and dark but not burnt.
- Serve with couscous or rice.
