Recipe - Randy Pollaks Christmas Persimmon Cake

1 Chicken (1 lb)
washed and quartered
One half teaspoon Seasoned salt
One half teaspoon Garlic powder
One half teaspoon Black pepper
One half teaspoon Crushed chili peppers
2 teaspoon Soy sauce, dark

SAUCE
One half cup Breadcrumbs, dry
One half teaspoon Seasoned salt
One half teaspoon Thyme
1 lg Onion
One half teaspoon Pimento seed
(Allspice berries)
2 Garlic cloves
1 cup Water

Mix seasonings and soy sauce and rub over the chicken pieces. Cover and
refrigerate overnight to marinate. The next day, bake marinated chicken in
350F oven for 1One half hours. Meanwhile, make the sauce by blending all
ingredients in blender or food processor until smooth. When chicken has
cooked for 1One half hours, remove from the oven and dip each piece in blended
sauce mixture. Return chicken to oven and bake an additional 15 minutes.
Meanwhile, boil remaining sauce for 15 to 20 minutes, or until thickened.
Serve hot sauce with the chicken.

From Lloyd's Caribbean Bakery, Calgary, Alberta Appeared in Calgary Sun,
Monday, June 4, 1990

Posted by Fred Towner

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini