RECIPE TITLE "Jamaican Chicken Recipe"
Source: Burt Wolf's Table,
courtesy of Cooking.com
Serves 4 --- moderate
3 tablespoons vegetable oil
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons coriander seeds
1 cinnamon stick
1 cup chicken stock
2 tablespoons coconut milk
1 clove garlic, minced
1 tablespoon minced fresh ginger (see Notes)
1 teaspoon cornstarch dissolved in 1 1/2 teaspoons cold water
Salt and freshly ground black pepper, to taste
2 skinless, boneless chicken breasts, fat removed, halved
In a saucepan over low heat, heat 2 tablespoons of the oil. Add the spices and stir for 1 minute (see Notes).
Add the chicken stock. Raise the heat and bring the stock to a boil. Boil for 2 minutes. Add the coconut milk, garlic, ginger, cornstarch mixture, and salt and pepper. Reduce the heat and simmer for 2 minutes to thicken. Remove the cinnamon stick. Set the sauce aside.
In a nonstick sauté pan over medium-high heat, warm the remaining tablespoon of oil. Add the chicken to the pan and cook for 2 minutes. Turn the chicken and cook for 3 minutes more, or until cooked through. Serve the chicken with the reheated sauce on top.
NOTES: The technique of heating the spices in a little oil at the beginning of a recipe is a traditional Indian method for increasing and blending the flavors.
Fresh ginger should be minced rather than grated. Grating removes moisture from the ginger and reduces the flavor.
Recipe reprinted by permission of Doubleday. All rights reserved
| Nutrition Facts
Makes 4 servings
Facts per Serving
Calories: 262 Fat: 14g Carbohydrates: 4g
Cholesterol: 68mg Sodium: 123mg Protein: 29g
Fiber: 1g % Cal. from Fat: 48% % Cal. from Carbs: 6%
Cuba Cocina! Here is the most complete guide ever to the robust and soul-satisfying flavors of Cuba, both the traditional or classico foods and the exciting nuevo dishes rapidly becoming so popular here and on the island. Caribbean food expert and long-time fan and proponent of Cuban cuisine in America, Joyce LaFray has included hundreds of recipes from home cooks and restaurants that reflect the vigorous and flavorful cooking of this tropical island. The pages of ¡Cuba Cocina! are fitted with the tantalizing scents of garlic, citantro, tomato, sweet peppers, and those ubiquitous favorites, black beans and rice.Distinctively delicious recipes include fresh red snapper served with a tangy citantro-lime sauce, a crab dish that incorporates crisp plantains and a mango vinaigrette, and a Creole stewed shrimp prepared in the style of the province of Santiago de Cuba. Alongside the traditional arroz con pollo, ropa vieja, pollo frito and roast suckling pig are recipes for nuevo-style roast turkey with black bean stuffing. ginger-sherried roast pork, and pork medallions with yuca and mojo.To accompany all these dishes are more than two dozen recipes for salsas, and great tropical fruit and vegetable offerings such as fluffy calbaza souffle and eggplant stuffed with ripe tomatoes, peppers, and raisins.On the more indulgent side there are dozens of island cocktails, with and without alcohol. and a sumptuous array of aaah-inspiring desserts: flan with rum sauce, mango-coconut cake, and acreamy custard called natilla. Cuban traditionalists will love the mamey sapote and mango ice cream. For those new to Cuban cooking. an exhaustive glossary covers the essential terms and ingredients. a shopping list offers Cuban names for major ingredients, and a detailed technique section discusses preparing uncommon fruits, vegetables, shellfish, and more,¡Cuba Cocina! means Cuba Cooks! and as this book so amply demonstrates, that activity is cause for celebration.
Lucinda's Authentic Jamaican Kitchen, Revised Edition The cohost of the PBS series Everyday Food unlocks the secrets of Jamaican cooking in a gorgeous, gifty full-color package. Where classic Jamaican foods like jerk chicken were once unknown to American consumers, today Caribbean food products and restaurants are increasingly familiar and popular. Now this cookbook shares Jamaica's authentic cooking styles, exciting flavor combinations, and lively spirit of island culture. It's filled with soul-satisfying recipes that are easy to make, beautiful food and atmospheric photos, and vivid descriptions of Jamaica's roadside vendors, jerk stops, and other scenes-a must for Caribbean food lovers and culinary adventurers. Lucinda Scala Quinn leads the food department of Martha Stewart Living, Wedding, and Kids magazines, and cohosts the new PBS series Everyday Food. She travels regularly to Jamaica to pursue her passion for Jamaican food.