The Semicolons

Roasted Pineapple Ginger Chicken With Cilantro Cream Sauce

• Yield: 8 Servings
• Level: Intermediate

Time

• Total: 2 hours 15 minutes
• Prep: 30 minutes
• Cook: 1 hour 30 minutes
• Inactive: 15 minutes

Ingredients

Marinade

• 4 Cups Pineapple Juice
• 6 Cloves Garlic
• 2 Small Red Chile Peppers
• 2 Cups Cilantro Leaves
• 1 Cup Brown Sugar
• 1 Cup Soy Sauce
• 4 Tablespoons Ginger Root
• 2 Teaspoons Ground Cumin
• 2 Tablespoons Olive Oil
• 3 1/2 to 4 Pound Roasting Chicken

Sauce

• 2 Tablespoons Butter
• 4 Cloves Garlic
• 2 Tablespoons Ginger Root
• 1/2 Cup Cilantro Leaves
• 1 Teaspoon Ground Cumin
• 4 Tablespoons Soy Sauce
• 1/2 Cup Heavy Whipping Cream
• 1 Tablespoon Lime Juice
• 1 Tablespoon Pineapple Juice
• 6 Cups Jasmine Rice

Preparation

Marinade

• Chop Garlic
• Finely Chop Red Chile Peppers
• Chop Cilantro Leaves
• Peel And Chop Ginger Root
• Remove Giblets And Neck From Chicken

Sauce

• Finely Chop Garlic
• Peel And Finely Chop Ginger
• Chop Cilantro Leaves

Directions

Marinade

• Rinse chicken and pat dry.
• Mix pineapple juice, garlic, red chile peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in a large bowl.
• Add chicken to bowl, turn and baste several times.
• Cover and refrigerate for at least 12 hours, but no more than 24 hours, turning chicken and basting occasionally.

Sauce

• Melt butter in large saute pan.
• Add garlic, ginger root, cilantro, and cumin.
• Saute for 4 minutes, or until fragrant.
• Add soy sauce and cook for 2 minutes, stirring frequently.
• Add whipping cream and cook until slightly reduced or sauce coats the back of the spoon, about 5 minutes.
• Remove from heat and stir in lime juice and pineapple juice.
• Use immediately, or cover and refrigerate, warm before serving.

Cook The Chicken

• Preheat oven to 450° F (230° C).
• Remove chicken from marinade and place in a roasting pan.
• Tuck wings under chicken and baste with marinade.
• Place in oven and roast for 15 minutes.
• Turn heat down to 350° F (175° C).
• Roast chicken for an additional 50 minutes, basting occasionally, or until 180° F (° C) internally.
• Prepare jasmine rice according to package instructions during the last 30 minutes of roasting.
• Remove chicken from oven, cover loosely with foil, and let rest for 10 to 15 minutes.

Final Steps

• Slice chicken and serve over a bed of jasmine rice.
• Drizzle cilantro cream sauce over chicken and rice.
• Serve immediately.

• 01 January 0001