Ingredients
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- For the Mountain Chicken:
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- 8 farm-raised frog legs
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- 3 tablespoons lime or lemon juice
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- 2 teaspoons salt
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- 2 cloves garlic, minced
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- 1 teaspoon black or white pepper
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- 1 teaspoon vinegar
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- 1 teaspoon fresh thyme, chopped
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- 1 green pepper, sliced
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- 1 cup flour (for coating)
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- 1 cup vegetable oil (for frying)
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- For the Mountain Chicken:
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- For the Gravy/Sauce:
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- 1 tablespoon butter
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- 1 small onion, sliced
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- 1 cup water
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- 1 tablespoon flour (to thicken)
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- For the Gravy/Sauce:
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- For the Provisions:
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- 2 green figs or plantains, sliced
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- 2 dasheen (taro root), cut into quarters
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- 2 yams, cut into quarters
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- For the Provisions:
Instructions
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- Prepare Frog Legs:
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- Season frog legs with salt, garlic, pepper, vinegar, and thyme. Let them marinate for about 1-2 hours.
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- Pat the legs dry with paper towels and coat them in flour.
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- Prepare Frog Legs:
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- Fry Frog Legs:
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- Heat vegetable oil in a frying pan until very hot.
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- Fry coated frog legs until golden brown; remove and set aside.
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- Fry Frog Legs:
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- Prepare Provisions:
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- Peel and clean provisions (green figs/plantains, dasheen, yam).
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- Boil or steam until tender but firm.
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- Prepare Provisions:
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- Make Gravy/Sauce:
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- In a saucepan, melt butter; sauté sliced onion for about 1 minute.
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- Add water; bring to boil; gradually stir in flour to thicken gravy; simmer for about 5 minutes.
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- Add fried frog legs; simmer for another 2 minutes.
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- Make Gravy/Sauce:
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- Serve:
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- Serve mountain chicken with provisions alongside a green salad or paw paw salad on the side.
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- Serve:
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Stewing
- Cuisine: Caribbean
Keywords: mountain chicken, Caribbean recipes, frog legs, Dominica cuisine, sustainable cooking