Jamaican Jerk Roasted Chicken And Bananas
|Plain non-fat yogurt||1⁄4 Cup (4 tbs)|
|Ground allspice||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Roasting chicken||6 Pound (1 Bird)|
|Bananas||4 Medium, peeled and cut in half lengthwise (Unripe)|
|All purpose flour||1 Tablespoon|
|Low salt chicken broth||1 Cup (16 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Dark rum||2 Tablespoon|
Preheat oven to 450°.
Combine first 9 ingredients in a small bowl; stir well.
Remove the giblets and neck from chicken; discard.
Rinse chicken under cold water; pat dry.
Trim excess fat.
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between the skin and meat.
Spread yogurt mixture beneath skin on breast and drumsticks.
Lift wing rips up and over back; tuck under chicken.
Place chicken, breast side up, on a broiler pan.
Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
Bake at 450° for 20 minutes.
Reduce oven temperature to 350°.
Arrange bananas around chicken, and bake an additional 1 hour and 30 minutes or until thermometer registers 180°.
Place chicken and bananas on a platter.
Set aside; keep warm.
Pour pan drippings into a heavy-duty, zip-top plastic bag.
Snip off 1 corner of bag; drain liquid into a small saucepan, stopping before fat layer reaches the opening.
Combine flour and broth in a small bowl, and stir with a whisk; add to pan drippings in saucepan.
Stir in orange juice and rum.
Bring to a boil; cook 1 minute or until thick, stirring constantly with whisk.