Caribbean Chicken In Rum
|Sliced red onion||1⁄2 Cup (8 tbs)|
|Grated fresh ginger||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced / pressed|
|Canned sliced pimientos||2 Ounce, drained (1 Small Jar)|
|Chicken||3 1⁄2 Pound, cut into quarters (1 In Number)|
|Freshly ground nutmeg||To Taste|
|Lime juice||2 Tablespoon|
|Crushed red pepper flakes||1⁄4 Teaspoon|
|Dark rum||1⁄3 Cup (5.33 tbs)|
|Cornstarch||2 Tablespoon, blended with 2 tablespoons cold water|
|Cold water||2 Tablespoon|
|Slivered almonds||1⁄4 Cup (4 tbs)|
In a 4-quart or larger electric slow cooker, combine onion, ginger, garlic, and pimentos.
Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of onion mixture.
Sprinkle with nutmeg.
In a small bowl, mix lime juice, red pepper flakes, and rum; pour over chicken.
Cover and cook at low setting until meat near thighbone is very tender when pierced (6 1/2 to 7 hours).
Carefully lift chicken to a warm platter and keep warm.
Skim and discard fat from cooking liquid, then blend in cornstarch mixture.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes).
Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally.
To serve, season sauce to taste with salt.
Spoon sauce over chicken; sprinkle with almonds and garnish with lime slices.