El Dorado chicken

Serves 4

(JASON LOWE)

Wherever we went, chicken seemed to be on the menu in some form or other, often spice-rubbed and occasionally curried. By our last day we had had quite enough of the stuff, but I thought I should create my own tribute to Guyana and El Dorado rum by knocking up my own marinade using local ingredients and, of course, rum.

I've used cassareep here which is a black liquid made from cassava root and one of the ingredients in the local "pepperpot" stew. If you can't find it, then use pomegranate molasses.

4 free-range chicken breasts
Salt and freshly ground black pepper
Vegetable or corn oil for frying

For the marinade

4 cloves of garlic, peeled and crushed
A small piece of root ginger, scraped and chopped
4-5tbsp rum
1tbsp Demerara sugar
4tbsp cassareep or pomegranate molasses
1 medium green chilli, chopped
2tsp ground cumin

Blend all of the ingredients for the marinade together in a liquidiser, then place the chicken in a non-reactive container and pour the marinade over. Cover and leave in the fridge overnight.

Pre heat the oven to 200C/gas mark 6. Place the chicken breasts on a baking tray and spoon over a little of the marinade. Bake for 20-30 minutes, spooning over more of the marinade as they are cooking so they are nicely glazed. You may need to add a little water to the baking tray during cooking if the chicken is getting dry or burning. Serve with mashed pumpkin or sweet potato.