Roasted Pineapple Ginger Chicken with Cilantro Cream Sauce (Marine Corp Style)

Ingredients

  • 2 tablespoons ginger root, peeled and finely chopped
  • 2 teaspoons ground cumin
  • 4 tablespoons peeled and chopped ginger root
  • 1 cup soy sauce
  • 1 cup brown sugar
  • 4 cloves garlic, finely chopped
  • 2 tablespoons butter
  • + 13 more ingredients
    • 1 (3 ½ to 4 pound) roasting chicken, giblets and neck removed for another use
    • 2 tablespoons olive oil
    • 2 cups chopped cilantro leaves
    • 2 small red chile peppers with seeds, chopped fine
    • 6 cloves garlic, chopped
    • 4 cups pineapple juice
    • 6 cups jasmine rice, prepared according to package instructions
    • 1 tablespoon pineapple juice
    • 1 tablespoon lime juice
    • ½ cup heavy whipping cream
    • 4 tablespoons soy sauce
    • 1 teaspoon ground cumin
    • ½ cup packed chopped cilantro leaves

1. Mix pineapple juice, garlic, peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in large bowl. Reserve some of marinade for basting. Rinse and pat dry chicken. Add chicken to bowl, turn and baste several times, cover and refrigerate at least 12 hours or up to 24 ...

View full recipe at SpringPad

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