Frank's Recipes! Bajan Chicken

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Bajan Chicken

Stuffed with habanero chiles, garlic, scallions and lime

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.

3 fresh Habanero chiles, stems and seeds removed, finely chopped
1 tablespoon Caribbean-style Habanero sauce
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
1/2 teaspoon freshly ground black pepper
1 egg
1 tablespoon soy sauce
Flour for dredging
3 cups dry breadcrumbs
Vegetable oil for frying

[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.]

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.