Chicken Caffreal

• 13 cup roughly chopped fresh ginger
• 5 tablespoons minced garlic
• 5 whole long green chili peppers
• 4 teaspoons tamarind concentrate
• 4 tablespoons cider vinegar
• 2 tablespoons turmeric
• 2 teaspoons black pepper
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 6 tablespoons tomato juice
• 2 tablespoons sugar
• 4 tablespoons corn oil
• 4 tablespoons rum
• 3 whole chicken breasts with wing bone
• 2 large tomatoes, chopped
• 1 medium-sized onion, sliced

1. Using mortar and pestle or a food processor, grind or process to a paste the ginger, garlic, chili peppers, tamarind and vinegar.
2. Add to the ginger mixture the turmeric, black pepper, Worcestershire sauce, salt, tomato juice, sugar, oil, and rum.
3. Mix all ingredients thoroughly.
4. Rub the chickens inside and out with the marinade and refrigerate 1 1/2 to 2 hours, or overnight.
5. Preheat oven to 400 degrees.
6. Put the chicken and all the marinade in a roasting pan and bake 8 minutes; then sprinkle tomatoes and onion over and around the chicken.
7. Occasionally stir onions and tomatoes with sauce and cook chicken 30 minutes total or until done.
8. Cut along backbone and pull each half breast off bone.
9. Discard bones.
10. Serve with marinade, tomatoes and onions.

fresh ginger, garlic, long green chili peppers, tamarind concentrate, cider vinegar, turmeric, black pepper, worcestershire sauce, salt, tomato juice, sugar, corn oil, rum, chicken breasts with wing bone, tomatoes, onion

Taken from cooking.nytimes.com/recipes/974 (may not work)