Bahamian-style seasoned salt is the key ingredient for the most succulent, tender and flavorful chicken. The seasoning shines through in this mouth-watering dish that’s appropriate for entertaining family and friends any day of the year and pairs well with just about any sides.
Servings: 4
INGREDIENTS
8 bone-in chicken thighs
Island Gurl Seasoned Salt, to taste
2 Tbsp (30 mL) butter
1 cup (250 mL) frozen orange
juice concentrate
Juice of 1 lime
1/4 tsp (1 mL) Cinnamon Ground A Spice Affair
Black Pepper Ground A Spice Affair, to taste
1 sweet red pepper, sliced thinly
1 orange, sliced
1 lime, sliced
Parsley to garnish
PREPARATION
1. Preheat oven to 375˚F (190˚C). Line a 13 x 9-inch (33 x 23 cm) roasting pan with parchment paper and set aside.
2. Place chicken on a large plate, pat dry with paper towels. Sprinkle Seasoned Salt to taste on both sides of each chicken. Transfer to roasting pan.
3. In a 1-quart (1 L) saucepan, melt butter over medium heat. Add juices, spices and mix well to combine. Cook for 2-3 minutes or until tiny bubbles form around edges and sauce thickens slightly. Stir and remove from heat.
4. Add peppers and citrus to the pan with the chicken. Spoon half the sauce over the chicken, transfer to oven and bake for 30-35 minutes, or until juices run clear when pierced and basting halfway through with more sauce.
5. Remove pan from oven, serve chicken with rice or mashed potatoes, spoon extra sauce over chicken, garnish with citrus, peppers, and parsley.
Servings: 4
INGREDIENTS
8 bone-in chicken thighs
Island Gurl Seasoned Salt, to taste
2 Tbsp (30 mL) butter
1 cup (250 mL) frozen orange
juice concentrate
Juice of 1 lime
1/4 tsp (1 mL) Cinnamon Ground A Spice Affair
Black Pepper Ground A Spice Affair, to taste
1 sweet red pepper, sliced thinly
1 orange, sliced
1 lime, sliced
Parsley to garnish
PREPARATION
1. Preheat oven to 375˚F (190˚C). Line a 13 x 9-inch (33 x 23 cm) roasting pan with parchment paper and set aside.
2. Place chicken on a large plate, pat dry with paper towels. Sprinkle Seasoned Salt to taste on both sides of each chicken. Transfer to roasting pan.
3. In a 1-quart (1 L) saucepan, melt butter over medium heat. Add juices, spices and mix well to combine. Cook for 2-3 minutes or until tiny bubbles form around edges and sauce thickens slightly. Stir and remove from heat.
4. Add peppers and citrus to the pan with the chicken. Spoon half the sauce over the chicken, transfer to oven and bake for 30-35 minutes, or until juices run clear when pierced and basting halfway through with more sauce.
5. Remove pan from oven, serve chicken with rice or mashed potatoes, spoon extra sauce over chicken, garnish with citrus, peppers, and parsley.
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