Baked chicken in pineapple juice, curry powder and rum

Ingredients for Baked chicken in pineapple juice, curry powder and rum

Instructions for Baked chicken in pineapple juice, curry powder and rum

To prepare the Baked chicken in pineapple juice, curry powder and rum recipe, please follow these instructions:

Marinade: butter, warmed in a pan until it subsides, add the curry powder and cook a few seconds. Mix rum and raw cane sugar together in a bowl and pour it into the pan. Set fire to the liquid and flamber. Take the Pan from the heat.

Peel the caramelized pineapple with a knife and blend it in a food processor or blender (infants, possibly with a little water). Add 2 cups fresh pineapple juice and got the rest of the ingredients in the pan. Stir well and place the marinade to cool.

Bind the chicken up and got it in a dish. Pour the cooled marinade over. Behind the 250 degrees for 15 minutes in a hot oven. Turn the temperature down to 200 degrees. Pour over the chicken with marinade again and fry it for another 45-50 minutes. Turn off the oven and open the oven door. Let the chicken in the oven-pulling in 15 minutes, all the while kødsaften spread.

Server chicken with cooked rice and a green salad.

Tips:
Keep one of the rom, the volume can easily be increased. As an alternative, and if time is short, cut the chicken into pieces and FRY in the marinade in less than half an hour.