NOTES FROM DAISY: Here are two really great Caribbean stuffed chicken recipes. The first one is a chicken stuffed with cashews, rum raisins and ground pork. The second one is chicken stuffed with sausage, pistachios and mango chutney, served with a mango chutney sauce over the top. I think you'll love both of these.
Stuffed Rum Raisin Chicken
4 Chicken Breasts
STUFFING
8 ounces ground pork
1 egg
2 Tbsp. bread crumbs
1 tsp. nutmeg
1 tsp. allspice
Salt & pepper to taste
2 Tbsp. cashew nuts
4 Tbsp. raisins soaked in rum
1 c. dark rum for soaking raisins
2 Tbsp. coconut oil
2 bottles of brown beer (12 ounces each)
2 cinnamon sticks
4 bay leaves
a few small cubes of butter
Debone chicken breast, leaving the meat in one piece and lay flat. Mix the ground pork with the egg, bread crumbs, nutmeg, allspice, salt and pepper. Add the cashew nuts and raisins. Stuff the chicken breasts using a piping bag with large hole. Tie the breasts opening with butcher rope or cotton thread. Saute the breast in coconut oil until golden brown. Add the brown beers and left over raisin rum. Add the cinnamon and bay leaves and allow to simmer for 30 minutes, constantly drizzling the chicken with the liquid. Take the chicken out of the liquid and reduce the liquid to half of the volume. Melt little cubes of butter into the sauce while stirring.
Meanwhile, melt butter in another heavy large skillet over medium-high heat. Add mango slices and sauté until brown, about 2 minutes per side. Place stuffed chicken on a bed of Coco Risotto, and served with a side of braised celery.
TROPICAL COCO RISOTTO
1 diced onion
4 Tbsp. parsley
2 garlic cloves
2 Tbsp. coconut oil
2 c. raw rice
8 ounces coconut milk
chicken stock, as needed
1 cup fresh cream
Chop the onion, parsley, and the garlic and saute in some coconut oil. Add the raw rice and continue sauteing. Add some coconut milk, chicken stock, and cream until the rice is completely covered. Constantly stir the rice mixture and add liquid as the rice dries. Cook until it gets soft and sticky.
BRAISED CELERY
4 stalks celery
Butter
2 Tbsp. chicken stock
1 tsp. nutmeg
Salt & pepper to taste
Cut the celery into five inch long sticks. Saute in butter, add stock, nutmeg, and salt and pepper to taste. Cover and cook to desired doneness.
Serves 4
4 Chicken Breasts
STUFFING
8 ounces ground pork
1 egg
2 Tbsp. bread crumbs
1 tsp. nutmeg
1 tsp. allspice
Salt & pepper to taste
2 Tbsp. cashew nuts
4 Tbsp. raisins soaked in rum
1 c. dark rum for soaking raisins
2 Tbsp. coconut oil
2 bottles of brown beer (12 ounces each)
2 cinnamon sticks
4 bay leaves
a few small cubes of butter
Debone chicken breast, leaving the meat in one piece and lay flat. Mix the ground pork with the egg, bread crumbs, nutmeg, allspice, salt and pepper. Add the cashew nuts and raisins. Stuff the chicken breasts using a piping bag with large hole. Tie the breasts opening with butcher rope or cotton thread. Saute the breast in coconut oil until golden brown. Add the brown beers and left over raisin rum. Add the cinnamon and bay leaves and allow to simmer for 30 minutes, constantly drizzling the chicken with the liquid. Take the chicken out of the liquid and reduce the liquid to half of the volume. Melt little cubes of butter into the sauce while stirring.
Meanwhile, melt butter in another heavy large skillet over medium-high heat. Add mango slices and sauté until brown, about 2 minutes per side. Place stuffed chicken on a bed of Coco Risotto, and served with a side of braised celery.
TROPICAL COCO RISOTTO
1 diced onion
4 Tbsp. parsley
2 garlic cloves
2 Tbsp. coconut oil
2 c. raw rice
8 ounces coconut milk
chicken stock, as needed
1 cup fresh cream
Chop the onion, parsley, and the garlic and saute in some coconut oil. Add the raw rice and continue sauteing. Add some coconut milk, chicken stock, and cream until the rice is completely covered. Constantly stir the rice mixture and add liquid as the rice dries. Cook until it gets soft and sticky.
BRAISED CELERY
4 stalks celery
Butter
2 Tbsp. chicken stock
1 tsp. nutmeg
Salt & pepper to taste
Cut the celery into five inch long sticks. Saute in butter, add stock, nutmeg, and salt and pepper to taste. Cover and cook to desired doneness.
Serves 4
STUFFED CHICKEN w/ MANGO GLAZE
2 Boneless, skinless chicken breasts
STUFFING
1 Ripe Mango, peeled and diced
Juice of 1 freshly squeezed lime
1 Tbsp. finely chopped pistachios
1/2 Scotch Bonnet pepper minced finely
1 Clove garlic minced finely
2 ounces (Dried) Chorizo sausage minced
4 Tbsp. Mango Chutney
4 ounces Orange juice
2 Tbsp. butter
1 Tbsp. peanut oil
Preheat the oven to 375 degrees. Combine all ingredients except the oil, butter, chutney, and orange juice into a mixing bowl and mix well. Cut a pocket along the length of the chicken breast with a sharp knife. Stuff mixture evenly onto each breast, do not overstuff. Heat the butter and oil in a pan until hot, add the chicken, pocket-side down first, to brown all over. Place into the oven for 20- 25 minutes or until cooked through. Take the reserve juices from the sauté pan and roasting pan and whisk in the mango chutney and orange juice, and reduce by 25%. Allow chicken to rest for a few minutes and the pour over the now reduced sauce. Serve the chicken with rice and vegetable on the side.
2 Boneless, skinless chicken breasts
STUFFING
1 Ripe Mango, peeled and diced
Juice of 1 freshly squeezed lime
1 Tbsp. finely chopped pistachios
1/2 Scotch Bonnet pepper minced finely
1 Clove garlic minced finely
2 ounces (Dried) Chorizo sausage minced
4 Tbsp. Mango Chutney
4 ounces Orange juice
2 Tbsp. butter
1 Tbsp. peanut oil
Preheat the oven to 375 degrees. Combine all ingredients except the oil, butter, chutney, and orange juice into a mixing bowl and mix well. Cut a pocket along the length of the chicken breast with a sharp knife. Stuff mixture evenly onto each breast, do not overstuff. Heat the butter and oil in a pan until hot, add the chicken, pocket-side down first, to brown all over. Place into the oven for 20- 25 minutes or until cooked through. Take the reserve juices from the sauté pan and roasting pan and whisk in the mango chutney and orange juice, and reduce by 25%. Allow chicken to rest for a few minutes and the pour over the now reduced sauce. Serve the chicken with rice and vegetable on the side.
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