This chicken dish is a fusion of Caribbean and Moroccan flavors. It is a favorite of the FOOD AFFAIRS staff.

INGREDIENTS:
4 to 5 lbs of chicken parts
Lard or butter
4 cups of thinly sliced onions
1/4 cup paprika
2 tablespoons ground cumin
1 tablespoon tumeric
1 1/2 cups chicken stock
1 cup sour cream
3 tablespoons flour
4 cloves garlic, pressed or minced
Juice of 1 lemon or lime
1 large bay leaf
1 teaspoon Bajan Pepper Sauce (substitute 1/2 teaspoon Cayenne pepper or 1 tablespoon Tabasco)
Salt and Pepper

Cut the chicken into parts, halving the breasts with a heavy cleaver; rinse and pat dry. Generously season with salt and pepper. In a wide frying pan, heat the lard or butter on medium high and then add the chicken. (Note: If the pan is crowded, brown the chicken in 2 batches) Cook the chicken for 7 to 8 minutes or until browned on both side. Remove the chicken to a plate.

In the same pan, add the onions and cook, stirring, until they begin to brown. Add 1/4 cup paprika, 2 tablespoons cumin, 1 tablespoon tumeric, and 3 tablespoons of flour and stir continuously for 1 minute. Now add 1 1/2 cups of chicken stock, 4 cloves of minced garlic, 1 large bay leaf, 1 teaspoon Bajan Pepper Sauce, and 1/2 half of the reserved citrus juice. Add salt and pepper to taste.

Bring the mixture to a boil, stirring constantly. R

eturn the chicken along with any rendered juices to the pan, turning several times to completely coat. Reduce the heat to a simmer (the liquid should barely bubble) and cover: Cook for 25 minutes or until the juices from the chicken run clear when pricked with a small knife. Remove the chicken to a clean plate. Remove and discard the Bay Leaf. Skim any noticeable fat off of the surface with a spoon followed by dabbing with a paper towel. Bring the sauce to a boil, stirring constantly until the sauce becomes thick and nearly pasty. Remove the frying pan from the heat and blend thoroughly the sour cream into the sauce until smooth. Return the pan to the heat and boil until the sauce thickens. Reduce the heat to low. Add the remaining citrus, taste for salt or pepper, then add the chicken to the pan to heat through.

Serve over Basmati rice. We recently served this dish over riced (mashed) potatoes and the flavor and texture was delicious!

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