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JERK CHICKEN

5/10/2021

INGREDIENTS
1 ½ lbs. chicken, cut up
¼ cup jerk seasoning

DIRECTIONS

Marinate chicken in jerk seasoning for at least 4 hours.
Grill until internal temperature is 170 degrees for dark meat and 180 degrees for white meat, turning chicken every 15 minutes to prevent burning.

INGREDIENTS

1 can red kidney beans (1 1/2 cup of cooked red kidney beans)
¼ cup coconut cream
2 scallions, chopped
1 garlic clove, finely chopped
3 thyme sprigs
1 tablespoon coconut oil
1 Habanero pepper
2 cups long-grain white rice
3 cups water
1 teaspoon salt

DIRECTIONS

Add water, peas, coconut cream, garlic, scallion, salt, thyme and coconut oil to a large sauce pan and bring to a boil, stirring frequently.
Add rice and whole habanero pepper and return to a boil. Do not cut or break the pepper while it’s cooking in the pot unless you want the dish to be very spicy.
Reduce heat to low, cover and let simmer for 15 to 20 minutes, or until the rice is tender and all the liquid has been absorbed. Discard the thyme.
Serve with jerk chicken or jerk pork.

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WET JERK RUB

5/5/2021

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INGREDIENTS

1 bunch of Thyme (1 oz.)
1 bunch of Scallion (7 stalks)
1-2 Scotch Bonnet or Habanero peppers
¼ cup oil
4 garlic cloves
1 tablespoon pimento seed
1 teaspoon cinnamon
2 teaspoon coriander
½ teaspoon ginger powder
½ teaspoon nutmeg
2 teaspoons salt
1 large lime, juiced
2 teaspoons browning or soy sauce

DIRECTIONS

Place all ingredients in a blender and blend into a thick paste.
Keep refrigerated in a glass jar for up to 3 months.

Use 3-4 tbsp. of this to marinate 3-4 pounds meats or vegetables
Marinate for at least 4 hours; for veggie or tofu marinate for at least 30 mins.
Bake or grill meat until cooked. For a deep rich brown color sear the meat on the highest/hottest area of your grill for a few minutes. When i use my oven to bake my meat, I usually turn my oven on boil the last 3-5 minutes of cooking my meat so it get that nice deep color.

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Mixed Vegetable Curry

5/5/2021

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The fun part of a recipe for me is having options to change it up. You can cook curry in so many way, so have fun watching the video and recreating this recipe. Don't be afraid to add your favorite veggies or additional spices such as a pinch or two of chili peppers and when you master this recipe and want to have more fun with it add about 1/4 cup of coconut milk.

INGREDIENTS

3 tablespoon coconut oil
1 teaspoon cumin seeds
1 onion, chopped
3 cloves garlic, chopped
1 cinnamon stick
1 tablespoon curry powder
2 teaspoon ginger powder or fresh ginger
1 potato, cubed
1 cup chopped broccoli spears
1 cup chickpeas
2 carrots, sliced
1 small cauliflower, cut into florets
1 large tomato, peeled and chopped
1 teaspoon salt
1 cup water

DIRECTIONS

Add cumin seeds to hot oil and heat for about 30 second then add curry powder stir for about a minute.
Add onion and garlic to curry and stir until tender.
Next add cinnamon stick, ginger then add vegetables, chickpeas, tomatoes, salt and water. Bring to a boil.
Cover, reduce heat to medium low and cook until vegetables are tender, stirring occasionally.
Serve with Roti, or rice

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Cooking with Dianne Morin

JERK CHICKEN

Jamaican Rice and Peas

WET JERK RUB

Mixed Vegetable Curry

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