Dominica is home to a endangered frog species that used to be their national dish called mountain chicken. I had never had frog legs before and happen to come across some farm raised frog legs at my local Asian market so I thought I would try this Dominican recipe for mountain chicken. Please note that you should not eat this dish if in Dominica using the endangered frog as it is endangered, however if you can find some farm raised legs like I did, I would highly recommend frying them up, they were delicious! Serve it with local vegetables they call provisions to round out the meal.
Dominica Mountain Chicken with Provisions
- 8 Farm raised frog legs
- 3 Tablespoons Lime or Lemon juice
- 2 teaspoons Salt
- 2 cloves Garlic
- 1 teaspoon Pepper black or white
- 1 teaspoon Vinegar
- 1 teaspoon Thyme chopped
- 1 Green Pepper sliced
- 1 cup Flour
- 1 cup Vegetable oil for frying Mountain Chicken
- For the sauce:
- 1 Tablespoon Butter
- 1 small Onion sliced
- 1 cup Water
- 1 Tablespoon Flour
- For the provisions:
- 2 Green figs/plantains sliced
- 2 Dasheen Taro root (cut into 4 pieces)
- 2 Yams cut into 4 pieces
Season Mountain Chicken legs with salt, garlic, pepper, vinegar, thyme and let stand for 1- 2 hours.
Pat Mountain Chicken legs dry with paper towels.
Coat Mountain Chicken legs in flour.
Heat Vegetable Oil in a frying pan until very hot.
Place Mountain Chicken legs in the hot oil and fry until golden brown, turning over as necessary.
For the Provisions
Peel and clean provisions (Green fig/banana, Dasheen, Yam).
Boil or steam provisions until tender, but firm.
For the Gravy/Sauce
Melt 1 tablespoon Butter in a saucepan.
Add sliced onion.
Saute for approx. 1 minute, then add 1 cup of water and bring to a boil.
Gradually stir in flour to thicken the gravy/sauce and let it simmer on medium heat for approx. 5 minutes.
Add the Mountain Chicken legs to the pot of gravy/sauce, stir and simmer for another 2 minutes.
Serve the Mountain Chicken with the provisions, and a green or paw paw salad!