Caribbean Chicken Drumsticks

Dave DeWitt Recipes Leave a Comment

This recipe is the Caribbean answer to Buffalo wings. Although it calls for the chicken to be grilled, the drumsticks can also be broiled, baked, or even deep-fried before being dipped in the sauce.

Ingredients

Sauce:

  • ½ cup chopped onion

  • 2 tablespoons minced ginger

  • 1 tablespoon minced garlic

  • 1 tablespoon olive oil

  • 1 cup chicken broth

  • ½ cup catsup

  • 1 to 2 habanero chiles, stems and seeds removed, chopped

  • 2 bay leaves

  • 6 allspice berries

  • 5 juniper berries (optional)

  • 1/4 teaspoon ground white pepper

  • 2 pounds chicken wings

Instructions

In a saucepan, saute the onion, ginger, and garlic in the oil until soft. Add the remaining sauce ingredients, bring to a boil, lower the heat, and simmer until the sauce is reduced and thickened. Remove the bay leaves and place the sauce in a blender or food processor and puree until smooth.

 

To form the drumsticks, cut off the wing tips, remove the skin, and cut apart the two bones. Twist and remove the smaller bone. Cut the meat from one half the bone, keeping the meat in one piece. Turn the loosened meat over the attached meat for a mock drumstick.

Brush either the drumsticks or the grill lightly with vegetable oil to keep from sticking to the grill. Cook over a slow fire, turning frequently for 20 to 30 minutes.

To deep fry the drumsticks, heat the oil to 375°F and fry until golden, remove and drain. To bake, place some all-purpose flour in a paper bag, drop in the drumsticks and toss to coat. Shake off any excess flour, and place on a baking pan. Bake in a 350°F oven until done. If you don’’t want to mess with making the drumsticks, just use chicken wings.

 

Chicken Peanut Satay

Dave DeWitt Recipes Leave a Comment

Pronounced “saa-tay”, these very popular Southeast Asian snack foods make delicious appetizers or a great barbecue dish, and are made with a variety of meats and seafood. For this recipe I have used chicken, cut in traditional strips and threaded on wooden skewers. Substitute pork, or even chicken wings.

Ingredients

  • Wooden or metal skewers
  • 2 tablespoons crushed dried red chiles
  • 1/4 cup rice wine vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons Asian-style chile oil
  • 1 tablespoon lime juice, fresh preferred
  • 1 tablespoon grated ginger
  • 1 pound boneless chicken breasts, cut into strips
  • ½ cup chunky peanut butter
  • ½ cup coconut milk
  • 1/4 teaspoon ground cumin

Instructions

Mix the chiles, vinegar, soy sauce, oil, lime juice, and ginger together in a nonreactive dish or plastic bag. Place the chicken in the marinade and marinate for 2 to 3 hours in the refrigerator, turning frequently. Remove the chicken and save the marinade.

If using wooden or bamboo skewers, soak them in water for ½ hour to prevent them from burning on the grill. Thread the chicken strips on the skewers. Grill the chicken over charcoal, basting frequently with some of the marinade, until done.

Combine the reserved marinade, peanut butter, coconut milk, and cumin in a saucepan. Simmer the sauce for 15 to 20 minutes, stirring frequently, to thicken.

Arrange the satays on a platter and serve with the peanut sauce on the side for dipping.

Fiery Groundnut Chop (Chicken and Peanut Stew)

Dave DeWitt Recipes Leave a Comment

The use of peanuts, also called groundnuts, in soups and stews is common over all of Africa but is especially popular in the west. “Chop” is African slang meaning food or a meal. The vegetables in this stew can be varied to suit your tastes; if you do, however, eliminate the okra it will alter the consistency of the sauce. The important step to remember in preparing this soup or stew is to mix some of the broth with the peanut butter before adding to the soup to keep it from curdling and breaking apart.

Ingredients

  • 4 to 6 pieces of chicken, such as legs or thighs

  • 1 tablespoon ground ginger

  • 3 tablespoons peanut oil, or substitute vegetable oil

  • 1 medium onion, chopped

  • 3 to 4 jalapenos, stems and seeds removed, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon minced ginger

  • 1 tablespoon hot curry powder

  • Pinch ground cumin

  • 1 cup canned crushed tomatoes

  • 3 cups chicken broth

  • 1 cup diced yams or potatoes

  • 1 cup frozen okra or green beans

  • 1 cup smooth peanut butter

  • Salt and freshly ground black pepper

  • 1/4 cup chopped salted peanuts

Instructions

Rub the ground ginger over the chicken pieces.

In a heavy casserole, heat the oil over medium heat until hot. Add the chicken and brown, turning frequently so they don’t burn. Remove and keep warm.

Pour off all but a tablespoon of the oil, add the onions and saute for 3 to 4 minutes, scraping the browned pieces from the bottom of the pan. Add the jalapenos, garlic, and ginger and saute for a couple of minutes, until the onions are lightly browned. Add the curry powder and cook, stirring constantly, until fragrant, about 2 minutes.

Add the tomatoes and 1 cup of the broth. Raise the heat and bring to a boil, scraping any remaining bits and pieces from the bottom of the pot. Reduce the heat, add the remaining broth and chicken pieces, and simmer uncovered for 30 minutes. Add the yams and okra and continue to simmer until the vegetables are just tender and the chicken is done, about 20 to 30 minutes. Add more broth and water if needed.

Mix the peanut butter with 1 cup of cold water to make a smooth paste. Add 1/2 cup of stew liquid to the paste and mix well. Stir this mixture into the stew and continue simmering until the stew is hot and the chicken is done.

Chicken Basquaise with Espelette Piperade

Dave DeWitt Recipes Leave a Comment

Piperade is a colorful pepper sauce that is only spicy when made in the Basque region. This simple but delicious dish is often served at the Celebration of the Peppers. Serve it boiled potatoes and green beans.

Ingredients

  • ½ cup olive oil

  • 4 medium onions, chopped

  • 3 cloves garlic

  • 4 green bell peppers, seeds and stems removed, chopped

  • 2 red bell peppers, seeds and stems removed, chopped

  • 4 large tomatoes, peeled and chopped

  • 3 tablespoons ground piment d’Espelette, or more to taste (substitute hot paprika or New Mexico red chile powder)

  • 1 pinch thyme

  • 1 chicken, cut up

  • Salt and pepper to taste

    • Instructions

    Heat 1/4 cup olive oil in a large frying pan and saute the onions and garlic for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 10 minutes. Add the tomatoes and Espelette powder and cook for 20 minutes, stirring occasionally. Add the thyme, salt, and pepper and transfer to a bowl.

    Wipe out the pan and heat the remaining 1/4 cup of oil. Brown the chicken in the oil until golden, turning often. Pour the Piperade over the chicken, reduce the heat, cover and simmer until tender, about 30-40 minutes. Add salt and pepper to taste.

     

    Orange Chicken with Red Chiles

    Dave DeWitt Recipes Leave a Comment

    This chicken and chile dish is a standard in western China, where the flavors of poultry and citrus are often combined. Dried orange peel is available in Asian markets. Any small, dried red chiles may be used in this recipe. Serve it over steamed rice or rice pilaf.

    Ingredients

    For the Marinade:

    • 1/2 tablespoon cornstarch
    • 1 tablespoon dry vermouth or white wine
    • 1/2 pound boneless chicken breast, cut into 1/2 inch pieces

    For the Sauce:

    • 1/2 tablespoon minced ginger
    • 1/2 tablespoon minced garlic
    • 1 green onion, minced
    • 1/2 teaspoon ground Sichuan peppercorns
    • 1 tablespoon dry vermouth or white wine
    • 2 tablespoons soy sauce
    • 1 tablespoon hot bean sauce
    • 2 tablespoons dried orange peel, soaked in hot water for 1/2 hour and shredded
    • 2 teaspoons sugar or honey
    • 1/2 teaspoon sesame oil

    For the Stir-Fry:

    • 2 tablespoons peanut oil
    • 6 small dried hot red chiles, such as Japones or de Arbol

    Instructions

    Combine the ingredients for the marinade in a bowl, stir well, and add the chicken. Let sit for 30 minutes.

    Combine all the sauce ingredients in a bowl, stir well, and set aside.

    Heat the wok over high heat. Add the peanut oil and when it just begins to smoke, add the chiles and marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chiles before serving.