Be the first to If you like the rum runner cocktail, try this version of a savory chicken dish that is spicy, but not hot. The rum glaze is flavored with brown sugar, cloves, and cinnamon.
Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- 2 teaspoons vegetable oil
- 3 medium onions, thinly sliced
- 6 garlic cloves, chopped
- 1/2 cup chicken broth
- 1 whole chicken (3 to 3-1/2 pounds)
- 1/4 cup dark rum
- 2 Tablespoons apple cider vinegar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground red pepper
- 1-1/2 teaspoons salt
Preparation:
Preheat the oven to 350 degrees F.
In a large skillet, heat the oil over medium heat. Stir in the onions and garlic, and cook for 8 to 10 minutes, or until golden. Pour mixture into a 9 x 13-inch baking dish; pour the chicken broth over the onion mixture and place the chicken over the top.
In a medium bowl, combine the rum, vinegar, brown sugar, cloves, cinnamon, ground red pepper, and salt; mix well to make a glaze. Brush half the glaze over the chicken, and bake for 30 minutes.
Drizzle the remaining glaze over the chicken and bake for 40 to 45 minutes, or until no pink remains in the chicken and the juices run clear.
Yield: 3 to 4 servings
Recipe Source: The Best of Mr. Food: Quick and Easy Recipes by Art Ginsburg (Oxmoor House)
Reprinted with permission.
In a large skillet, heat the oil over medium heat. Stir in the onions and garlic, and cook for 8 to 10 minutes, or until golden. Pour mixture into a 9 x 13-inch baking dish; pour the chicken broth over the onion mixture and place the chicken over the top.
In a medium bowl, combine the rum, vinegar, brown sugar, cloves, cinnamon, ground red pepper, and salt; mix well to make a glaze. Brush half the glaze over the chicken, and bake for 30 minutes.
Drizzle the remaining glaze over the chicken and bake for 40 to 45 minutes, or until no pink remains in the chicken and the juices run clear.
Yield: 3 to 4 servings
Recipe Source: The Best of Mr. Food: Quick and Easy Recipes by Art Ginsburg (Oxmoor House)
Reprinted with permission.
