Cooking Cynfully

So, today is Caribbean Day at work. Am I there? No, I’m on vacation! But I did send in some Jerk Chicken and Cooling Ranch Veggies to the party since it’s important to feed the masses. So, yes, because I enjoy sharing, I’ll share both recipes for you.

Jerking the Chicken

3 lbs chicken thighs, not frozen, leave on skin

Jerk Chicken Marinade:

  • 1 1/2 tablespoons ground allspice
  • 1 1/2 tablespoons dried thyme
  • 3/4 teaspoon cayenne pepper
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon ground sage
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 2 tablespoons salt
  • 1 1/2 tablespoons garlic powder
  • 1 1/3 tablespoons sugar
  • 3 tablespoons olive oil
  • 3 tablespoons canola oil
  • 6 tablespoons soy sauce
  • 1/2cup white vinegar
  • 3/4 cup fresh squeezed orange juice
  • 3 tablespoons fresh lime juice
  • 1 small scotch bonnet pepper, finely diced (or use 2 jalapenos)
  • 3/4 white onion, chopped
  • 1/3 cup chopped green onion
  • 3/4 tablespoon fresh chopped garlic

Mix all ingredients together. Put in a slow cooker with chicken. Cook on low heat for 6-9 hours until it’s pull apart tender. Take out chicken, remove the bone and skin, then shred meat with 2 forks. Drain out the liquid in a strainer, reserving the lovely food bits to add into the meat.

Now unto the jerk sauce to add to the meat.

Jerk Sauce

1 tsp ground nutmeg

1 tsp ground cinnamon

1 tsp ground allspice

1 tsp salt

1/4 cup brown sugar

1 can tomato sauce

1 tsp soy sauce

1 tbsp balsamic vinegar

1 tsp cayenne pepper

Mix together and then pour onto shredded chicken and mix thoroughly. Serve warm.

Cool Ranch Veggies

1 can chickpeas, drained and rinsed thoroughly

1 cup pea, steamed

1 cup cauliflower, steamed

1 cup carrots, diced and steamed

1/2 cup sour cream

1 packet Ranch Dressing Mix

1/4 cup low fat mayo

2 tsp dill

Make sure you’ve cooked the cauliflower, peas, and carrots. Once they’ve cooked and are fork tender, put in a large bowl. Add in the chickpeas. Then put in the mayo, sour cream, Ranch mix, and dill. Mix thoroughly. You can serve this warm or cold- either way it’s really refreshing with the warmth of the Jerking the Chicken!