Caribbean Rum Raisin Chicken & Retro Sunshine Carrots

Yes, there is chicken underneath the mound of caramelized onions and rum raisins smothering it.

Did we ever love this dinner! A not-too-sweet chicken dinner with retro carrots from the same edition of Better Homes and Gardens New Cook Book that my mom used as I was a kid… What could be better?

Newsletter readers know that I have wanting to explore retro food this summer and when I discovered her cookbook at my thrift store for only $3?! I knew it was a sign.

Retro Sunshine Carrots

The book is in great condition and you can tell this book is from the 60s with the name “Sunshine Carrots”. I love it! Looked very easy and tasty to make so I tried it as a side dish.

In a small sauce pan mix 1 tbsp sugar, 1 tsp cornstarch, 1/4 tsp ground ginger and 1/4 tsp salt.

Cut 5 medium carrots on the bias in 1″ chunks. I decided to steam my carrots for 15 minutes instead of boiling for 20. That is my personal contemporary upgrade to this recipe.

I added 1/4 cup of orange juice to make the sauce and cooked until thick and bubbly. Then I stirred in 1 tbsp of butter (2 tbsp seemed like a lot).

These were cooked perfectly and look! Despite it being so dark and muggy here these carrots really did shine! I loved these. They were retro in flavour but tasted great and I did not have to deal with marshmallows. I give this recipe made my way five out of five wooden spoons. Easy and delicious.

Caribbean Rum Raisin Chicken

In honour of Captain Morgan Private Stock being the official spirit sponsor of the Tall Ships Festival, I had to try one more dish with their fantastic rum.

I seasoned two skinless boneless chicken breasts on both side and tossed in some flour. I browned on both sides in olive oil in a hot saute pan but did not cook through.

I whisked together an easy sauce: 1/4 cup fresh lemon juice, 2 tbsp brown sugar, 1 tbsp vegetable oil, 2 cloves crushed garlic, 1 tsp smoked paprika, 1 tsp garam masala, 1/2 tsp ground ginger and 1/2 tsp turmeric. I poured the sauce on the chicken and put in a 350F oven.

I quartered then thinly sliced a Vidalia onion and added some butter to the pan I cooked my chicken in. I added the onions, sprinkled with a little salt and put the pan on medium-low heat.

While the onions were cooking slowly I marinaded 1/4 cup of golden raisins in 2 tbsp of Captain Morgan Private Stock.

As usual, my onions refused to brown! Which is why I usually prefer my crockpot method. The oven was making my house way too hot so I just added the raisins and rum after 20 minutes.

I let the rum reduce for a couple of minutes.

I took out the chicken which wow, looked so tasty already!

Topped with the onions and rum raisins. I put it back in the oven, increased the heat to 400 degrees for around 10 minutes.

This is a dish that is difficult to describe. Reg said that it tastes better the more you eat it and I have to agree with him. Normally I do not like sweet meat dishes but this had enough spices and savoury flavours to win me oven. I love how saucy this was, the onions melted in my mouth and the raisins actually worked with the chicken, thanks to the rum.

I know it is a little unusual but pairing this dish with the sunshine carrots and a bit of rice? A perfect dinner. I know I will be making this again, although maybe when it is a little less hot in my kitchen.

As I was eating it, it swept me away to the Caribbean and brought out a bit of my inner pirate. I love it when food transforms life like that.

This is a total winner recipe. It is unique, easy to make and super tasty. Perfection!