And no. I did not fail anatomy. I swear!
And yes....this is one more Haitian dish that I prepared for the BakeSpace Challenge. And I think this will be the last for this challenge. I may have gone a little overboard. I mean I made 3 dishes....but in my defense, I couldn't make up my mind....and what does a gal do when she can't make up her mind?
She chooses ALL!
In case you haven't seen the other two (and you really should) here's the link to
Mango Muffins with Lemon Glaze (a Haitian Mango Coffee Cake turned Muffin)
Haitian Carnitas (inspired by Glazed and Braised Pork and became Carnitas with a Haitian influence)
Oh...and just so ya know....I found the recipe for these very tasty chicken legs --->HERE<---
And if you look really really close...you'll notice that I only changed 1 teenie tiny ingredient in this recipe (unlike the other 2)...out of need! A personal need. A need to stay away from all things thyme as much as I can. Why? Well...I don't like it. So I used savory instead. Which reminds me of thyme (do you pronounce that like "time" or do you include the "H".....?) hmmmm....where was I...Ooooh yes...savory reminds me of a more mild version of thyme.
Without further ado....
Haitian Chicken Legs:
Juice from 4 limes
Juice from 2 oranges
1/4 cup vegetable oil
1 teaspoon dried savory (or thyme or 1 tablespoon fresh minced thyme)
1 tablespoon fresh minced rosemary
1 tablespoon brown sugar
4 minced green onions
3 minced garlic cloves
1 1/2 teaspoons ground allspice
1 hot pepper, minced (I didn't want too much heat so I used a red jalapeno...which ended up not being hot enough)
10 chicken legs, or 8 chicken thighs
Salt & Pepper to taste
I have some handy dandy lemon and line squeezers (which are sometimes my hands).....but when it comes to oranges, that requires a whole different thing
The juice is squeezed, seeded and de-pulped...then ready to pour! All in one shot! (sung in soprano voice) Looooooove iiiiit!
Now...mix all your ingredients together in a nice zip lock bag or non-reactive dish, covered....and mix it all up. Oh wait...you might want to mix up everything except the chicken....theeen add the chicken (it'll be a little easier that way)
Marinate the chicken for at least 3 hours. Over night would be best. I think I did mine for about 6 hours though.
Now I didn't serve this meal with the traditional haitian beans and rice and such...I mean, my family can take only so much at a time when it comes to "new" stuff. Therefore I just had a simple side of white rice and corn.
I mean...everything goes with white rice and corn, right? And let me tell you....this was really really tasty! It even got a thumbs up by Sir Sportsalot, who is sometimes not into "new" or "improved" things. So that was a biggy.
I am submitting this recipe to Regional Recipes, hosted by Joanne at Eats Well With Others. Regional Recipes is "a blogging event that celebrates food from all over the world!" Her deadline for the Haitian recipes is April 30th, 2010....just in case you want to play too :)