Poultry, it seems, has inspired the Caribbean as far back as people remember their mother’s cooking. Everyone has a favorite marinade or basting sauce for chicken as well as turkey. The “Bajans” version below is a version of “seasoning up” as it’s called on many islands. The noted Pickled Turkey is a national dish of Puerto Rico. This preparation belongs to the same family that grew from Spanish pickling including both Mexican ceviche and Jamaican escovitched fish. As you know, chicken with rice and peas was the favorite Sunday dish in the WI homes in Panama.
Bajan Fried Chicken
1 (4lb.) whole chicken Seasoning mix (see below) Vegetable oil for deep-frying 1 cup all-purpose flour Salt and ground black pepper to taste 2 eggs, lightly beaten 3-1/2 cups unseasoned dry bread crumbs
2 medium onions 2 parsley sprigs, chopped 1 tablespoon chopped fresh thyme 1 Tbs chopped fresh marjoram
1 tablespoon chopped fresh chives ½ teaspoon ground cloves
2 garlic cloves, chopped 2 Scotch bonnet peppers, chopped
1 teaspoon paprika Juice of 1 lime Salt to taste
Bring a large pot of salted water to a boil. Add chicken, then reduce heat, cover and simmer until chicken is tender, 30 to 40 minutes. Prepare Seasoning Mix. Drain chicken and pat it dry. Cool completely, then cut into 8 serving pieces. Cut a long, deep pocket in meaty part of each piece, filling each pocket with about 2 tablespoons of Seasoning Mix. Heat oil in a deep-fryer or large skillet to 375F or until 1-inch bread cube turns golden brown in 50 seconds. On a large plate, combine flour, salt and pepper; coat chicken pieces, shaking off any excess flour. Dip pieces into beaten eggs, then roll them in bread crumbs to coat thoroughly. Fry in batches (without crowding) until golden brown, 2 to 3 minute on each side. Drain on paper towels. Make 4 servings.
Peel and coarsely chop onions. Place them with remaining
ingredients in a blender or food processor fillet with the steel blade. Process 1 or 2 minutes, until fairly smooth. (This mixture can be spooned into a jar and refrigerated several weeks for use as needed.)
3 pounds turkey breast, sliced ¼ inch thick All-purpose flour
¾ teaspoon dry leaf oregano ½ teaspoon dried leaf basil
½ teaspoon dried leaf thyme Salt and freshly ground black
pepper to taste ¼ cup olive oil 3 medium onions, sliced
1/2 red bell pepper, sliced 1 teaspoon crushed black peppercorns 6 bay leaves 2 garlic cloves, sliced 3/4 cup wine vinegar 20 pimento-stuffed Spanish olives
Dust turkey slices with flour and sprinkle with ¼ teaspoon oregano,
basil and thyme. Season with salt and pepper. Heat 2 tablespoons olive oil in a heavy skillet. Add onions, bell peppers, peppercorn,
bay leaves, garlic and remaining ¼ teaspoon oregano; cook about 25 minutes. Stir in ½ cup vinegar and olives. Heat remaining 2 tablespoons olive oil in another heavy skillet. Add floured turkey
slices; cook until golden brown but not over-cooked. Place an initial layer of turkey in a deep dish, cover with cooked seasonings and continue in alternating layers. Finish by pouring on any liquid remaining in skillet. Pour remaining ¼ cup vinegar into skillet and boil 2 minutes to remove turkey drippings. Pour this into dish with turkey. Let cool, then refrigerate. Make 6 servings.
1clove garlic, crushed 1 teaspoon dried oregano 1/2 teaspoon ground allspice Salt and freshly ground black pepper
4 turkey breast 7oz canned mango slices with their syrup
7oz can chopped tomatoes 1-2 teaspoons hot pepper sauce
1 table spoon oil 1 tablespoon butter 1 small mango, peeled and sliced, to garnish
In a dish, mix together garlic, oregano, allspice and seasoning. Turn turkey steaks in mixture to coat. Cover and leave in a cool place for 1 hour. Meanwhile, place canned mango slices with their syrup, and the tomatoes, in a blender or food processor and blend until smooth. Pour into saucepan, and add hot pepper sauce and seasoning. Bring to a boil, cover and simmer gently for 3 minutes. The sauce should be quite thick, but, if necessary, add a little water. Heat oil and butter in a large skillet, and fry turkey steaks
for about 5 minutes on each side until cooked through. Pour mango sauce into pan and simmer for 3 minutes. Meanwhile, preheat broiler. Broil fresh mango slices until
lightly browned. Serve turkey with mango slices. Serve with
mashed sweet potatoes. Serve 4.
Chicken Wings with Coleslaw
½ cup soy sauce ¼ cup tomato catsup ¼ cup white wine vinegar ¼ cup clear honey 1 clove garlic, crushed
1 teaspoon ground ginger Pinch chili powder 12 chicken wings
4oz red cabbage, finely shredded 4 oz white cabbage, finely shredded 1 carrot, grated 1 tablespoon chopped fresh parsley
2 teaspoon chopped fresh dill 4 tablespoon olive oil 1 tablespoon soy sauce
Put soy sauce, tomato catsup, vinegar, honey, garlic, ginger, and chili powder in an overproof dish and mix well. Add chicken wings and turn to coat thorough-ly. Cover and chill overnight. To make coleslaw, place red cabbage, white cabbage, carrot, parsley, dill, olive oil, and soy sauce in a bowl and mix together. Set aside. Preheat oven to 350F. Bake dish of chicken wings for 30 minutes, turning after 15 minutes.