Daily Crock Pot Recipe! (Caribbean Chicken in Rum)
CARIBBEAN CHICKEN IN RUM
1/2 cup sliced red onion
2 Tbs grated fresh ginger
2 cloves garlic, minced or pressed
1 small jar sliced pimentos, drained
1 chicken, cut into quarters
Freshly fround nutmeg
2 Tbs lime juice
1/4 tsp crushed red pepper flakes
1/3 cup dark rum
2 Tbs cornstarch blended with 2 Tbs cold water
1/4 cup slivered almonds
In a 4-quart or larger slow cooker, combine onion, ginger, garlic and pimentos. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of onion mixture. Sprinkle with nutmeg. In a small bowl, mix lime juice, red pepper flakes and rum; pour over chicken. Cover and cook at low setting until meat near thighbone is very tender when pierced (6-1/2 to 7 hours).
Carefully lift chicken to a warm platter and keep warm. Skim and discard fat from cooking liquid, then blend in cornstarch and water mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes).
Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Set aside.
To serve, season sauce to taste with salt. Spoon sauce over chicken; sprinkle with almonds.
*recipe taken from Slow Cookery cookbook