Chef Shanese Phoenix is fuelled with culinary passion. With her enthusiasm for cooking and baking sparked at an early age, Chef Phoenix uses her 10 years of experience to share her passion for cooking with the nation’s youth. Shanese is a volunteer trainer at the Barbados 4-H Foundation and her passion has carried her to participate in various national and international culinary competitions.
About the Recipe
Breadfruit is one of Chef Phoenix’s favourite local foods. Her dish, Buttered Breadfruit & Pickled Chicken takes her back to her childhood days. Chef Phoenix paired her buttered breadfruit with pickled chicken instead of the traditional pickled pork to showcase that a variety of meats can be pickled in the Bajan way.
Buttered Breadfruit & Pickled Chicken
Servings: 4 to 6
Ingredients
Buttered Breadfruit
- A whole breadfruit (peeled and cut into cubes)
- ½ cup of butter
- 1 tablespoon thyme
- 3 pods of crushed garlic
- ½ scotch bonnet
- Salt (to taste)
Method
- Place breadfruit cubes into a pot of salted water. Add thyme, scotch bonnet and garlic.
- Bring water to a boil and cook until tender for about 40 minutes. Use a fork to test for readiness.
- Remove from water with tongs and place into a mixing bowl.
- Add butter and cream the breadfruit until it is smooth.
Pickled Chicken
- 4 chicken breasts (cooked)
- 4 cucumbers peeled and sliced thinly
- ¼ medium onion minced finely
- 3 limes (freshly squeezed)
- 1 ½ tablespoons of salt
- ½ scotch bonnet pepper (minced finely)
- 3 tablespoons of fresh parsley chopped
Method
- Cut cooked chicken into medium sized cubes.
- In a large bowl mix cucumber, onion, parsley, scotch bonnet, salt and lime juice.
- Add diced chicken and mix well.
- Refrigerate mixture until it is cold in temperature.
To serve
Place buttered breadfruit on your desired serving dish and top it with the pickled chicken.
