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Cooking with Dianne Morin 

Gungo Peas and Rice

11/7/2022

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INGREDIENTS

1 can Pigeon Peas 15.5 oz or  (1 1/2 cup of cooked dry gungo peas (pigeon peas)
¼ cup coconut cream 
2 scallions, chopped
1 -2 garlic clove, finely chopped
3 thyme sprigs
1 tablespoon coconut oil
1 Habanero pepper
3 cups long-grain white rice
3 cups water
2 teaspoon salt
1/8 teaspoon black pepper


DIRECTIONS
  1. Add water, peas, coconut cream, garlic, scallion, salt, black pepper, thyme and coconut oil to a large sauce pan and bring to a boil, stirring frequently. 
  2. 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.  Water level should be about 2 inches above the rice. Stir once or twice during the cooking process and continue to cook on high for 2-3 minutes. 
  3. 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. Lift your rice with a fork and discard the thyme stem before serving 
Tip
A Rice cooker is the best pot to use to make this dish. 
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Curry Chicken

11/6/2022

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INGREDIENTS
 2- 3 pounds of chicken, cut into 8 pieces
1 lime, juiced
2 teaspoon sea salt
1/2 teaspoon black pepper
1 1/2 to 2 tablespoon Curry powder
1/2 teaspoon cumin seed – optional
1 teaspoon ginger, grated or chopped fine (optional)
4 garlic cloves, minced
1 small yellow onion, chopped
2 scallions
1 medium potato, peeled and diced into 1-inch and 2-inch pieces 
1 habanero or chili pepper
1 cup water 
2 tablespoon oil 
 
 
DIRECTIONS
1. Add chicken and lime juice to a large bowl, rub well, then rinse with cold water. Drain well, then add salt and black pepper. 
2. In a large pot, heat oil over medium heat. Add cumin seed and heat until brown. Add curry, stir for about 30 seconds, add half onion, 1scallion, ginger and garlic, and continue to cook for an additional two minutes. Add chicken and stir for a minute, then add potatoes and water. Stir well and bring to a boil and continue to cook on high heat for 10 minutes. Reduce heat and simmer on medium-low for 20 minutes. Add additional water if needed. Stir occasionally and taste and adjust your seasoning as needed. Add more water if required. during the last 10 minutes add the remaining onion, and scallion. 
5. Once the chicken is tender, remove it from heat and serve with Roti and or rice. 
 
Additional Options to expand on your curry dish 
  1. Blend a hand full of cilantro leaves with a small amount of water and add to your curry before adding the chicken.  During the last 10 minutes of cooking add an addition sprinkle of fresh cilantro leaves. 
  2. Add 1 cup of coconut milk to your curry instead of water. with 1/4 cup of water. 
  3. Add 1/2 cup of chickpeas after you add the chicken and potatoes to the pot. 
  4. Jamaican-style curry -  add thyme, scallion, and pimento seed after you add your chicken to the pot.  You can also add some carrots along with your potato.  
Roti Recipe
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Jamaican Brown Stew Chicken

11/6/2022

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INGREDIENTS
2- 3 pounds of chicken, cut into 8 pieces
1 lime, juiced
3 teaspoon sea salt
¼ teaspoon black pepper
1 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon allspice, powder 
4 garlic cloves, minced
1 small yellow onion, sliced thin
2 scallions, chopped 
3-4 thyme springs
1 scotch bonnet pepper or habanero pepper
6-8 allspice (pimento) seeds (optional) 
1 small Roma tomato, chopped 
2 teaspoons mushroom soy sauce or browning sauce
1 tablespoon ketchup
3/4 cup water 
2 teaspoons cornstarch or potato starch 
Oil for frying about 3 tablespoons to ¼ cup. 

 **Optional ingredients you can add  
¼ cup chopped celery (optional) 
¼ cup sliced carrots (optional)
1 potato, peeled and diced in 1-inch (optional) 
​

 DIRECTIONS
1. Add chicken and lime juice to a large bowl, rub well, then rinse with cold water. Drain well, then add salt, black pepper, garlic powder, paprika, allspice powder, and 1 teaspoon of mushroom soy sauce, half scallion, small sprinkle of thyme and half the onions. Mix well with your hand. Cover and marinate for about 15-20 minutes. 
2. Heat oil in a large deep-frying pan over medium heat. Add chicken to hot oil and brown for about 2-3 minutes on each side. Remove the chicken from the pan. 
3. Make sure your pan has about 2 tablespoons of oil remaining in the pan. Next, add garlic, onion, and tomatoes. If you are adding any of the optional includes, add them. Sauté for about one to two minutes, then add the chicken back to the pan along with thyme, pepper, pimento seed, and scallion. 
4. Mix soy sauce, ketchup, and cornstarch with the water and add to the pan. Turn the heat to high and bring it to a boil. Reduce heat to medium-low and simmer for 25-30 minutes. Stir occasionally and taste and adjust your seasoning as needed. 
5. Once the chicken is tender, remove it from heat and serve with Rice and Peas. 
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    About the Author

    Hi, I’m Dianne! Cooking has always been my passion, and there’s nothing I love more than creating delicious dishes that bring joy to others. For over 18 years, I’ve been sharing my love of food through hands-on cooking classes, helping people discover the art of cooking while having fun in the kitchen. I’m inspired by flavors from around the world and enjoy experimenting with new recipes, blending tradition with a touch of creativity. When I’m not in the kitchen, you’ll likely find me exploring nature, soaking up inspiration for my next dish. Join me on this flavorful journey—let’s cook, create, and share smiles together!

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