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Chicken Caper Recipe
|Frying chicken||4 Pound, cut up|
|All-purpose flour||1 Cup (16 tbs)|
|Ground ginger||1 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Frozen apple juice concentrate||12 Ounce, thawed (1 Can, Do Not Dilute)|
|Lemon juice||3 Tablespoon, drained|
|Dark rum||3 Tablespoon|
|Drained capers||3 Tablespoon|
Serving size: Complete recipe
Calories 5711 Calories from Fat 2877
% Daily Value*
Total Fat 321 g493.7%
Saturated Fat 111.2 g555.9%
Trans Fat 0 g
Cholesterol 1481.8 mg
Sodium 1753.5 mg73.1%
Total Carbohydrates 276 g92.1%
Dietary Fiber 11 g43.9%
Sugars 147 g
Protein 366 g731.7%
Vitamin A 28.6% Vitamin C 90.7%
Calcium 34.9% Iron 57%
*Based on a 2000 Calorie diet
Rinse chicken and pat dry.
Dust with flour; shake off excess.
Sprinkle lightly on all sides with pepper and ginger.
Melt butter in a wide frying pan over medium heat.
Add chicken, a portion at a time, without crowding; cook, turning, until browned on all sides.
Lift out and set aside.
Add onion and garlic to pan and cook, stirring, until onion is soft.
Stir in apple juice, lemon juice, rum, and capers.
Return chicken to pan.
Increase heat to high and bring juice mixture to a boil; then reduce heat, cover, and simmer, turning once, until meat near thighbone is no longer pink when slashed (35 to 40 minutes).
Transfer chicken to a platter and keep warm.
Skim and discard fat from pan juices; if necessary, boil juices, uncovered, until slightly thickened.
Pour sauce into a bowl and offer to spoon over individual portions.