Chicken in any form feels like comfort food. Be it grilled or roasted or a curry or tandoori chicken, you can never ever go wrong with chicken. This recipe is one of my favourites, because it not only contains roasted chicken, but also a combination of rum and ginger. The taste, the aroma and the texture will surely leave you wanting more.
It might take some time to prepare this recipe, but I bet that the end dish will be worth all the wait and efforts.
Let’s get started with the recipe:
Total time: 1 hour 40 minutes
Serving: 5-6
Ingredients to make Cuban roast chicken with rum and ginger
Chicken- 1 whole
Cloves: ½ tsp (powdered)
Cinnamon : ½ tsp (powdered)
Black Pepper:1 tsp (powdered)
Ginger: ½ tsp (powdered)
Salt: as per taste
Oil: 2 tsp
Onions: 3 (sliced)
Garlic: 5-6 cloves (chopped)
Honey: ¼ cup
Brown sugar: ¼ cup
Dark rum: ¼ cup
Vinegar: 3 tablespoons
Chicken broth: ½ cup
Also try out this recipe of chicken biryani!
Method of preparation:
- Firstly, set the oven at 350 F.
- Meanwhile, rinse the chicken and pat dry.
- Now, in a small bowl, add all the spices, cloves, cinnamon, black pepper, ginger and salt. Rub this spice mixture all over the chicken, inside out. Now, tie the legs of chicken together and set aside.
- Now, in a large pan, heat oil over medium to low flame. Add onions and garlic and cook while stirring for about 8-10 minutes, until the onions are soft. Once cooked, place the chicken over the onions.
- Furthermore, in a small bowl, add honey, brown sugar, rum and vinegar. Mix them well to prepare the glaze.
- Drizzle half of the glaze over the chicken. And once done, pour in the chicken broth over the chicken in the pan.
- Now, roast the chicken in the oven for about 30 minutes. Once done, drizzle the remaining glaze over the chicken and roast for another 30 minutes.
- Baste the chicken with the pan juices and roast for another 30 minutes.
- Rest for 10 minutes before carving.
Tip: when serving, carve the chicken and serve with a spoonful of onion to the side!
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