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| 1 | Chicken (1 lb) washed and quartered |
| 1/2 Teelöffel | salt seasoned |
| 1/2 Teelöffel | garlic powdered |
| 1/2 Teelöffel | black pepper |
| 1/2 Teelöffel | Crushed chili peppers |
| 2 Teelöffel | Soy sauce, dark |
| 1/2 Tasse | breadcrumbs dry |
| 1/2 Teelöffel | salt seasoned |
| 1/2 Teelöffel | thyme |
| 1 gross | onion |
| 1/2 Teelöffel | Pimento seed (Allspice berries) |
| 2 | cloves garlic |
| 1 Tasse | water |
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Mix seasonings and soy sauce and rub over the chicken pieces. Cover and refrigerate overnight to marinate. The next day, bake marinated chicken in 350F oven for 1-1/2 hours. Meanwhile, make the sauce by blending all ingredients in blender or food processor until smooth. When chicken has cooked for 1-1/2 hours, remove from the oven and dip each piece in blended sauce mixture. Return chicken to oven and bake an additional 15 minutes. Meanwhile, boil remaining sauce for 15 to 20 minutes, or until thickened. Serve hot sauce with the chicken.
From Lloyd's Caribbean Bakery, Calgary, Alberta Appeared in Calgary Sun,
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