Unusual Fact: Dominica got its names from its discoverer Christopher Columbus. He named it after the latin word for Sunday, as he discovered Dominica on a Sunday. Dominica is said to be the only place Christopher Columbus would recognise today.
Many of the websites that I visit for recipes, group all of the Caribbean nations under one big blanket. I don’t often open these links as I prefer to find recipes that are specific to the nation I am cooking from. But this week I saw one recipe that was repeated on four different websites, it was the exact same every time. Then I saw one that was similar but with a lot more flavour on the BBC. I decided to do this one because the other websites had shown me that people in Dominica eat similar things to this, just this one was more flavoursome.
Also, if you’re from Dominica does that make you Dominican? But if you’re Dominican doesn’t that mean you’re from the Dominican Republic?
On the other sites this dish was called Reef Chicken however the recipe that I used was called Mango chicken, beans, and rice bake. The ingredients list was as full as my stomach at Christmas time ginger, garlic, chilli, thyme, allspice, lime, mango and mango chutney. But unfortunately these ingredients did not deliver. They just weren’t quite strong enough. But not to worry, just add extra of everything and it will be great.
Also I think it needed a bit more liquid to stop it from being so gluggy and thick. But other than that an easy, flavoursome on pot dinner from the Caribbean 🙂
For dessert we had spiced glazed pineapple. Again, this was one of those recipes that was filed under ‘Caribbean’ but none the less delicious. A fairly simple dish, pineapple with cinnamon, lime and nutmeg. The flavours all worked together and they weren’t overpowering at all.
I do suggest that you try the pineapple with the fromage frais to balance out the acidity. I couldn’t find any fromage frais so I used crème fraîche instead. I’m not sure if they’re the same thing or not…. I really like this, we made enough for six but I’m pretty sure I ate two servings.
Spiced Glazed Pineapple
Mango Chicken, beans, and rice bake recipe from the BBC
- small bunch spring onions, chopped
- thumb-sized piece ginger, chopped
- 3 garlic cloves
- 1 red chilli, seeds removed if you don’t like it too hot
- small handful coriander, stalks roughly chopped and leaves picked
- 1 tbsp thyme leaf
- zest and juice 1 lime, plus 1 lime cut into wedges to serve
- 1½ tsp ground allspice
- 2 tbsp sunflower oil
- 8 chicken drumsticks
- 300g long grain rice
- 400g can kidney beans, rinsed and drained
- 500ml chicken stock
- 1 ripe mango, peeled, stoned and cut into bite-sized chunks
- 200g mango chutney, plus extra to serve (optional)
- Put the spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime zest and juice, allspice and oil in a food processor, then blend to a paste. Pour over the chicken drumsticks and leave to marinate for at least 1 hr, or preferably up to 1 day.
- Heat oven to 180C/160C fan/gas 4. Tip the rice and beans into a large roasting tin with deep sides. Remove the chicken from the marinade and set aside. Mix the stock into the marinade in the bowl and stir well. Pour the stock over the rice and beans, then put the chicken drumsticks and the mango pieces on top. Cover the tray tightly with foil and bake for 30 mins.
- Take the tray out of the oven and remove the foil. Increase the temperature to 220C/200C fan/gas 7. Spoon the mango chutney over the drumsticks and return to the oven, uncovered, for 35-40 mins, to brown the chicken pieces and allow the rice to absorb all the liquid. Before serving, fluff up the rice a little with a fork and scatter with the coriander leaves. Serve with lime wedges and extra mango chutney, if you like.
Spiced Glazed Pineapple recipe from the BBC
- zest and juice 1 lime
- 2 tbsp clear honey
- 2 pinches ground cinnamon
- few gratings whole nutmeg
- 2 tsp icing sugar, sifted
- 200g very low-fat fromage frais
- 2 tsp butter
- 1 fresh pineapple, cut into 8 long wedges, skin and core removed
- Mix the lime juice and half the lime zest with 1 tbsp honey, a pinch of cinnamon and nutmeg. Set this sauce aside. Stir the icing sugar and a pinch of cinnamon into the fromage frais.
- Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 mins, turning regularly until caramelised. Pour in the spiced lime sauce and bubble for a few secs, tossing the pineapple to glaze in the sauce.
- Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon fromage frais