Kitchen Capers Forum Index Kitchen Capers
People learn from one another, just as iron sharpens iron. Proverbs 27:17
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
 Back to Kitchen Capers Home
Naughty Nelly's Lime Pepper Chicken (rec n pic)

Post new topic   Reply to topic    Kitchen Capers Forum Index -> International Meats
View previous topic :: View next topic  
Author Message
super Chief

Joined: 20 Jul 2004
Posts: 5056
Location: Singapore

PostPosted: Mon Jan 30, 2012 12:36 am    Post subject: Naughty Nelly's Lime Pepper Chicken (rec n pic) Reply with quote

I didn't had time to watch the oven..and the top part was burnt. Nonetheless, the chicken was still delicious. The meat was tender, juicy. It was one of the best roasted chickens I have done, alongside with Seok Buay's Mustard Roast Chicken.

I twisted her original recipe of using Djorn Mustard and used my Chef friend from USA (Chef David Nelson's) home made spices which he concocted and sold online. He was so kind to send me a few bottles to try out last Christmas.

I never imagine that these humble looking spices made the chicken so good..

Here's my tried n tested recipe. You can buy the spices online from his website

1 large chicken about 1.5 kg

Stuffing Ingredients (Soaked for 2 hours)
10 pcs of pitted prunes
10 pcs of preserved apricots
Juice from 2 Grapefruits

Spice Rub
3 tbsp Naughty Nelly's Lime Pepper Spice Mix
3 tbsp Extra virgin olive oil

Vegetables: Cut into chunks
2 carrots
4 russett potatoes
4 pcs of Celery

1. Wash and clean chicken. Rub it inside out with spice rub.
2. Stuff it with the apricots/prunes.
3. Wrapped the chicken in foil paper and chill it over night.
4. Preheat oven at 200C.
5. Put the vegetables in a casserole dish : see pic

6. Remove foil paper and put the chickens on top of the vegetables.

7. At the bottom tray, add water(tap water is fine), then put the dish on a rack just above the water tray.

8. Lower the heat to 200C and roast the chickens for 1 hour. If the water has evaporated, just pour a bit each time.

9. Remove, cool before slicing..

What is the purpose of the water in the bottom tray?
It helps to moisten the chicken and prevents it from drying out.
The water will evaporate over the high heat and cook the vegetables with minimum oil or butter.

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    Kitchen Capers Forum Index -> International Meats All times are GMT + 8 Hours
Page 1 of 1

Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum

Powered by phpBB © 2001, 2005 phpBB Group