talmy@randvax.UUCP (Shel Talmy) (02/01/86)
HAITIAN CHICKEN Serves 4-6 NOTE: MUST MARINATE AT LEAST 4 HOURS 2 (2 1/2lb) chickens, cut up Juice of 8 limes 5 tbls honey 2 tsps dry mustard 5 tbls chili powder 1/2-1 tsp crushed red pepper 4 large cloves garlic, minced 4 tbls olive oil 2 tsps salt 1 tsp pepper 1/4 tsp paprika 4 tbls chopped fresh basil or 1 tsp dried bread crumbs chopped parsley Arrange chicken pieces, skin side down, in shallow glass baking dish. Combine lime juice, honey, mustard, chili powder, red pepper, garlic, oil, salt, pepper, paprika and basil in a small bowl. Pour over chicken. Refrigerate, covered, at least 4 hours. Bake chicken at 350 degrees, uncovered, 30 minutes, basting often. Turn chicken over and bake an additional 30 minutes, continuing to baste. Heat broiling unit. Transfer chicken, skin side down to oven proof serving dish. Broil until brown. Turn chicken over. Sprinkle generously with bread crumbs. Spoon pan juices over crumbs. Broil until crisp and brown. Sprinkle with parsley. Serve hot or cold.