| Instructions: |
Fresh coriander leaf -
-chopped just
; before serving.
4 Free range chicken breasts
4 tb Dark rum
3 Limes; juice and zest
1 tb Dark soy sauce
4 tb Extra virgin olive oil; (4
-to 5)
1 Bulb garlic
2 tb Dark molasses sugar
Freshly ground salt and
-black pepper
Wash and pat dry the chicken. Make slashes through the skin to allow the
flavours to penetrate. Cut the garlic bulb in half horizontally and rub the
chicken with the cut bulb. Sprinkle with lime zest and rub this into the
flesh. Put the chicken in a dish. Season it add all but 1 tbsp of the oil
and the cut garlic.
Heat the rum, lime juice, soy and sugar in a pan to dissolve the sugar and
drive off the alcohol. Pour over the chicken and refrigerate 3–4
hours to marinate, turning the pieces occasionally.
When ready to cook, remove from marinade and shake off excess liquid. Heat
a skillet, griddle or heavy cast pan, swirl in the rest of the oil and cook
the chicken until golden and cooked through (about 12 to 15 minutes),
turning from time to time. Remove garlic from the marinade.
Heat remaining marinade in a pan, add cooked chicken juices and stir to
amalgamate flavours. Serve chicken on a platter with the cooked marinade
poured over as a sauce. Scatter with the freshly chopped coriander leaf.
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