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Craig David's Grenadian baked chicken
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Total Time: 1 hour 50 minutes
Experience authentic Grenadian cuisine with a heartfelt recipe reminiscent of Craig's late grandmother's cooking - a labor of love resulting in deliciousness. Try it now!
Ingredients:
3onions
8cloves of garlic
5 cm piece of ginger
1–2Scotch bonnet chillies
6pimento (allspice) seeds
¼ teaspoonground cloves
1whole nutmegfor grating
1organic chicken stock cube
1 x 1.4 kg whole free-range chickencut into 8 pieces (ask your butcher)
1.2 kg pumpkin
olive oil
white pepper
200 g dried kidney beans
3cloves of garlic
8pimento (allspice) seeds
100 g creamed coconut
1green Scotch bonnet chilli
½ a bunch of fresh thyme (15g)
3spring onions
200 g long-grain rice
1tablespoondark brown sugar
2tablespoons apple cider vinegar
1teaspoonhot pepper sauce
4tablespoons tomato ketchup
½ a cucumber
1Scotch bonnet chilli
2fresh bay leaves
Instructions:
Begin the recipe by soaking the kidney beans in 1 litre of water overnight for the rice and peas. To prepare the marinade for the chicken, grate 1 onion, 4 cloves of garlic and some ginger, then slice the Scotch bonnets. Crush the pimento seeds in a mortar and pestle until fine, then add ground cloves, black pepper, and nutmeg scrapings. Combine with the grated mixture, stock cube, and chillies, and rub onto the chicken. Marinate in the fridge overnight. Preheat the oven to 180ºC/350ºF/gas 4 the next day. For the rice and peas, cook smashed garlic with pimento seeds, creamed coconut, and kidney beans (including soaking water) for 1 hour. Roast the chicken in the oven for 40 minutes. Mix the sauce ingredients, excluding thyme, and pour over the chicken after the initial roasting. Roast at 150ºC/300ºF/gas 2 for another 35 minutes. Cook the pumpkin with chopped onions, garlic, nutmeg, and oil on a low heat for 45 minutes until caramelized. Mash half the pumpkin, then combine and season with salt and white pepper. Once the beans are tender, add Scotch bonnet, thyme, spring onions, and rice. Cook covered until the rice is done. For the salsa, chop cucumber, slice Scotch bonnet, and mix with vinegar. Season and pickle for 20 minutes. Serve the rice and peas with chicken, pumpkin, and salsa, and finish with a sprinkle of grated nutmeg. Enjoy!