1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 whole chicken, about 4 pounds
2 teaspoons vegetable oil
3 onions, thinly sliced
6 cloves garlic, chopped
1/2 cup chicken broth
1/4 cup brown sugar
1/4 cup honey
1/4 cup dark rum
3 tablespoons cider vinegar


1. Preheat oven to 350 degrees F. In small bowl, stir together salt, black pepper, cloves, cinnamon, ginger and cayenne pepper. Rub spice mixture all over outside and inside of chicken. Tie legs of chicken together with butchers/kitchen twine. Set aside.
2. In a large, ovenproof skillet, heat oil over medium-low heat. Stir in onions and garlic; cook until onions are very soft, about 8 - 10 minutes.
3. Meanwhile, in small bowl, stir together brown sugar, honey, rum and vinegar to make glaze. Pour chicken broth over onions. Set chicken on top of onions. Drizzle half the glaze over chicken. Cook chicken in oven for 30 minutes.
4. Drizzle remaining glaze over chicken and cook for 30 more minutes. Baste chicken with pan juices and cook 30 minutes more or until done. Let rest for 10 minutes before carving.
5. To serve, spoon onions into dish. Carve chicken and serve each portion with some of the onions on the side.

A wonderful blend of Spanish and African culinary influences, Cuban cuisine is gaining recognition in the U.S. Chicken, pork and seafood are the staples of the classic Cuban menu, along with traditional black beans and long grain white rice, which are served with virtually everything. Chicken Roasted with Rum and Ginger, made with a whole chicken, is a beautiful and tasty dish to serve at a dinner party. The chicken is glazed with a mixture of rum, ginger, brown sugar and vinegar, which helps keep the chicken moist while adding the sweet, rich flavors of the Caribbean.

Chicken Roasted with Rum and Ginger
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