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00Ingredients
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1 tablespoon olive oil
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1 clove garlic, chopped
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1 medium onion, chopped
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1 green or red bell pepper, chopped
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3 medium tomatoes, peeled and chopped
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1 cup water
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2 tablespoons mango chutney
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1/4 cup pine nuts, dry roasted and ground
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1 teaspoon thyme
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1/4 cup Scotch bonnet or habanero hot sauce
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1 medium chicken, cut into 8 pieces (2 wings, 2 thighs, 2 legs, 2 breasts)
Instructions
In a large skillet over medium heat, saute the garlic in the olive oil for about 2 minutes. Add the onion and saute an additional 5 minutes. Add the pepper and saute another 5 minutes. Add the tomatoes and saute, covered for 20 minutes. Uncover, add the remaining sauce ingredients and simmer for 5 minutes. Transfer to a blender and puree.
Smoke grill the chicken until half done, brush the parts with the sauce, and continue smoke-grilling until done.
| Servings |
| 4 |
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The ingredients for this sauce were given to me by Dale Carty and I must say that I admired him for making his sauce from scratch rather than buying a commercial one. That’s probably why his restaurant is named as it is. This sauce is added to the chicken during the last half of cooking, and the chicken is best when it’s smoke-grilled (used wood chips soaked in water), so keep it quite a distance from the fire, close the lid on the barbecue unit, and grill it slowly. The sauce yield is about 3 cups or a little more.
Ingredients
InstructionsIn a large skillet over medium heat, saute the garlic in the olive oil for about 2 minutes. Add the onion and saute an additional 5 minutes. Add the pepper and saute another 5 minutes. Add the tomatoes and saute, covered for 20 minutes. Uncover, add the remaining sauce ingredients and simmer for 5 minutes. Transfer to a blender and puree. Smoke grill the chicken until half done, brush the parts with the sauce, and continue smoke-grilling until done.
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