Coq au Rhum by Sara, Suffolk

Ingredients:

• 1 jointed chicken with skin
• juice of 1 lime
• olive oil
• 1 tbsp cooking oil
• 3/4 cup dark rum
• 1/2 teaspoon allspice
• 2 bayleaves
• 9 oz tomatoes, skinned and de-seeded
• 1 large potato, peeled and cubed
• 1/2 cup water
• 1 cup sliced mushrooms
• 1/2 cup cream
• salt and pepper

For the seasoning:
• 1 onion
• 1 large pepper (de-seeded)
• 4 spring onions
• 3 cloves of garlic

Preparation Time:

35 min

Cooking Time:

30 min

Wash chicken in salty water then pat dry and squeeze the lime juce over it.

Cover and refrigerate for at least two hours, or up to a day.

Heat oil in large pot. Brush most of the seasoning from the chicken and reserv. Brown the chicken then remove and keep aside.

Add the reserved seasoning to the pot until the onions become transparent.

De-glaze the pot with about 1/4 cup of the rum making sure you scrape all the stick bits of browned chicken from the bottom. Add the chicken pieces, bayleave, allspice, water, tomatoes and potato. bring to a boil then turn down and leave to simmer for about 25 minutes or until cooked. The potato will help to thicken the sauce. More water can be added if necessary.

Remove the chicken. If you prefer a smooth sauce, it can be strained at this stage.

Add mushrooms and the remaining rum and simmer for five more minutes until the alcohol evaporates. Removes the chicken and skim off any excess oil.

Stir in the cream, check the seasoning, then pour over the chicken and serve.