This dish is named for the spice mixture, which is called "bajan", and is Barbados-style. This is a fried chicken dish, but I've tried baking it. It's a little bit better for you that way, but it can dry out easily; be careful. I came across this one in The Whole Chile Pepper Book.
[Omit this step if baking -- cover the chicken in water and simmer for 30 minutes or until tender, skimming off any foam that forms. Remove and drain.]
- 3 fresh Habanero chiles, stems & seeds removed, finely chopped
- 1 tablespoon Caribbean-style Habanero sauce (I like Trinidad or Inner Beauty)
- 4 chicken breasts, skin removed
- 6 green onions, finely chopped, including tops
- 3 cloves garlic, minced
- 2 tablespoons fresh-squeezed lime juice
- 2 tablespoons fresh parsley, chopped (I substituted cilantro)
- 1/2 teaspoon ground cloves (Because of a personal anti-clove bias, I substituted cinnamon; thanks to my dentist father, cloves remind me of stinky tooth decay ...)
- 1/2 teaspoon freshly ground black pepper
- 1 egg
- 1 tablespoon soy sauce
- Flour for dredging
- 3 cups dry breadcrumbs
- Vegetable oil for frying
Combine the chiles, green onions, garlic, lime juice, parsley or cilantro, cloves (or cinnamon) and ground pepper. Cut deep gashes in the chicken and fill with the mixture. Secure open end with a toothpick to keep the stuffing from falling out.
Beat the egg and combine with the soy sauce and pepper sauce. Lightly dust the chicken with flour, dip in the egg mixture and roll in the bread crumbs.
Heat the oil to 375 degrees and fry the chicken until golden brown, 3-4 minutes on each side.
Don't forget to remove the toothpick before serving ...
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Chuck Taggart (e-mail chuck)