As we finesse the final arrangements for our “Winter Sunshine” cruise in the Caribbean, on the Super Yacht Sakara. We have incorporated local dishes into the menu. One of which is the “obviously named” Caribbean Chicken. Try it at home, then try our version on the next KRC cruise from St Maarten to Barbados in January 2025.
Caribbean Chicken
INGREDIENTS
- 1 chicken, sectioned
- 4 chicken thighs
- 4 drumsticks
- 2 large tomatoes, rough chopped
- 2 large onions, rough chopped
- 4 garlic cloves, chopped
- 1/2 cup Worcestershire sauce OU Pareve not OU Fish
- 1/3 cup balsamic vinegar
- 1/2 cup fresh parsley, chopped
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tsp dried thyme
- 3 Tbsp olive oil
- 2 tbsp sugar
- 1/2 cups ketchup
DIRECTIONS:
- Mix the first 12 ingredients in a large bowl. Let chicken stand in seasonings for at least 30 minutes, In a large pot. Heat oil over high flame.
- In a large pan heat the sugar until it begins to bubble and the color is getting a pale to dark brown. Take the chicken pieces and arrange them into the pan. Cook them on all sides until they brown a bit for about 2-3 minutes.
- Add ketchup, marinade, 2 cups of water and stir. Bring chicken to the boil, lower the flame, cover pan partially, and let cook for 1 hour stirring in between 2-3 times.
- Sprinkle some fresh herbs and serve over brown rice.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
