Serves: 2
Total Calories: 408
Prep time: n/a
Cook time: 29 minutes
Total time: 29 minutes

1/4 cup whole allspice
1 stick (1-inch) cinnamon stick, broken
1 cup red onion, chopped
1/2 cup green onion, chopped
1/4 cup dark rum
1 tablespoon sugar
1 teaspoon dried thyme
3 tablespoons peeled fresh ginger, grated
3 tablespoons fresh lime juice
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon fresh nutmeg, grated
4 Habanero or Scotch bonnet green chili peppers, seeded and chopped
3 cloves garlic, chopped
2 boneless skinless chicken breast halves
2 chicken thighs (leg quarters), skinned
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil

Cook allspice and cinnamon in a medium skillet over medium heat for 5 minutes or until toasted. Place in a coffee grinder and process until finely ground.

In a blender, add all ingredients (12) to chopped garlic, with allspice mixture and blend for 2 minutes until smooth.

Sprinkle chicken with salt and pepper. Place chicken in a ziplock bag with the spice mixture; seal and marinate 4 hours or overnight in a refrigerator, turning occasionally. Remove chicken and discard marinade.

Heat oil in a 10” or 12” Dutch oven over high heat. Add chicken, cook 2 minutes until browned, turn chicken over. Bake for 15 to 20 minutes at 400°F until chicken is cooked through.

Serves 2 hungry adults or 4 smaller appetites

Nutritional Facts:

Serves: 2
Total Calories: 408
Calories from Fat: 164

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