Picture this. It is fast forward to the second week of June 2014. The summer heat shows no mercy and the rain gods have planned a delayed arrival. You pray for rain. Then one day suddenly, as you travel to work; you see a small black cloud strolling across the skies. ‘ I hope it rains’, you silently wish. As the day progress, you see heavier, almost pregnant clouds. May be your wish could come true. As you make your way back home, a drop of rain falls on your head. The drop slowly grows to a drizzle and then a downpour. Much before you’ve realised it, you’re drenched… Yes, its the seasons first rains. As you reach home drenched to the bone, you quickly freshen up and grab a shot of rum (or your favorite tipple) to warm you up with some spicy snack (or chaakna as it is called in my native Konkani). That is it.. Sanity restored and life can go on now.
Cut back to May 31, 2014. I’m sure you are wondering why the flash forward, then a cut back to today, what is Kitchen Ninjas and where does this connect to the Rum Glazed Sticky Chicken. Let me tell you.
The story goes back to the first week of May 2014. A group of food bloggers connected on watsapp decided to do something different than regular cooking, clicking and blogging. A monthly cooking challenge was decided upon. It would work like this. Each month someone among those participating would decide a challenge. The rest then share what they will be making so as to avoid duplication and the post to be up on the last saturday of every month. The challenge we decided was to be christened ‘Kitchen Ninjas’. This month’s challenge (or theme rather) is ‘A date with Mumbai rains‘. So you get the drift now.
For the challenge I chose to make ‘Rum Glazed Sticky Chicken’. Now sticky chicken or stick baby back ribs are not a new concept. What I did different was give it the additional dash of rum. Nice Spicy chicken, glazed with rum, rainy days will never be the same. When I tried a test batch, i found it was good but lacked a certain killer punch. I realised had had left out rum’s best friend ginger. With a dash of dry ginger powder. All was good. Try it.. My word….
But before that, here’s what the other made.
Shanti Padukone from Riot of flavors
Samina Patel of Cup Cake Confessions
Mohit Chotrani of Hungry Bawarchi
Pushpa Morjaani of Papad Chai
Jahan Bloch of Toxic Baker
Amrutha Langs of Amruthas Cookbook
Antara Ray Antara’s Zouq
And here’s the recipe
Rum Glazed Sticky Chicken
- 350 grams chicken on the bone, cut into bite sized pieces
- 1 teaspoon oil + some more to sprikle on the chicken
- 7-10 cloves of garlic, finely chopped
- 3 tablespoons red chilli paste
- 80 grams, brown sugar
- 100 ml rum (or as much as you can take)
- 1 teaspoon dry ginger powder
- 2-3 sprigs of parsley, finely chopped
- 4 tablespoons, rice flour
- 2 tablespoons, corn flour
- 1 teaspoon red chilli powder
- 1 teaspoon, turmeric powder
- 1 teaspoon, Italian herbs (I used thyme, organo, sage)
- 1 teaspoon vinegar
- Salt – to taste
- Wash the chicken pieces and pat them dry. Then add red chilli powder, turmeric powder and re-frigerate for around 15-20 mins
- Mix together the rice, corn flour, italian herbs, salt and pepper.
- Coat the chicken pieces well with this mixture, sprinkle some oil and bake in a pre heated oven for 15 minutes at 180 C. One done, turn the chicken pieces over and cook for another 5-8 mins. So at this point you should have your chicken just slightly under cooked. Once done, remove from the oven and let the pieces rest.
- In a pan, heat oil and add the garlic. Saute till light brown.
- Then add the chilli paste and cook till the raw smell is done away with.
- Reduce flame to the lowest and add the sugar. Slowly let the sugar caramelise. Keep stirring continuously else the sugar will clump.
- Once the sugar has melted, deglaze the pan with rum. Little by Little.
- Once the rum has reduced, and the sauce is a thick consistency, add a bit more rum.
- Add the chicken pieces, give it a nice stir making sure all the pieces are covered with the sauce.
- Add salt, and the dry ginger powder and mix well.
- Lastly add the vinegar and the parsley and give it one final mix an serve hot