By John Levins, Something Savory
Truth in advertising: I didn't actually make this chicken, but it's still going to make me look mighty good at my birthday party - the one that Johnny's catering for me. Still, the only challenge here is in collecting all the spices. Other than that? It'll make you look great, too.
Now, heeeeere's Johnny, sharing, for the very first time ever, his own special recipe developed during years of professional cooking:
Makes enough for 4-6 chickens.
This recipe has 2 main components, the dry mixture and the wet mixture:
Mix together 1 tablespoon each of all of the following:
Dried curry (any kind)
Dried thyme leaves
Ground thyme (same herb, different preparation)
Season-All seasoned salt
1 t. Cloves
1 t. Allspice
Mix all of the above together in a large bowl. This is your dry mix.
Mix together 2-3 tablespoons each of all of the following, chopped fine:
Recao (this is an herb used in Caribbean seasoning, and it's often not easy to find - if you have to omit it, such is life also known as culantro)
3 T ground fresh garlic
3 T wet curry (e.g. Thai green curry)
3 T Salt
Mix together to equal 1/2 cup:
Scotch Bonnet peppers
(note from BB: Careful with those chilis, people! And whatever you do, don't rub your eyes after messing with them!)
1/2 cup white vinegar
1/4 cup lemon juice
1) Add the chili peppers to the wet mixture.
2) Add the white vinegar to the wet mixture.
3) Add the lemon juice to the wet mixture.
4) Sprinkle dry mixture on the inside and outside of the chicken.
5) Pat the wet mixture on the inside and the outside of the chicken.
6) Roast chicken as you normally would.
Both dry and wet mixtures can last for up to 6 months in the refrigerator, but they need to be kept separate.
To reduce the heat, leave out chili peppers.