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Barbados Style Chicken
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| 1/2 | whole onion, red |
| 1/2 | red pepper, diced |
| 1 | scotch Bonnet peppers, seeded |
| 1 | whole papayas, peeled and seeded |
| 1 bulb | garlic, fresh, peeled |
| 1/4 cup | lemon juice |
| 1/2 cup | vinegar, malt |
| 1 1/2 cup | wine, white |
| 1 tablespoon | mustard, dry |
| 1/2 cup | water |
| 1 cup | sugar |
| 1 cup | mustard, yellow |
| 1 | chicken, halved |
| 1 tablespoon | olive oil |
| 1 tablespoon | thyme, fresh |
For the Sauce:
In a food processor, combine onion, red pepper, Scotch bonnets, papaya, and
garlic and pulse to chop. Transfer the finely chopped ingredients to a
saucepan. Add lemon juice, malt vinegar, white wine, dry mustard, water
and sugar. Bring to a simmer over low heat. Cook slowly until the mixture
is thickened. about 30 minutes.
Remove from the heat and stir in the yellow mustard.
For the chicken:
Preheat the overn to 400 degrees F.
Season the chicken well with salt and pepper on both sides. Place in a
baking dish. Drizzle with olive oil and toss with thyme. Bake until the
chicken is just cooked through, about 45 minutes. If Chicken pieces are big
cook for 1 hour. Remove from the oven.
Preheat the broiler.
Brush the sauce on the chicken, coating well. Place in the broiler and
broil until the sauce bubbles and starts to brown. Remove from the heat
and serve.
Notes: Jimmy Buffett
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