Two recipes from a Caribbean dinner

[Jenise]

So on Thursday night our booze group did high-end rums, and the hosts made this wonderful marinated chicken. He didn't use two habaneros recommended, but I would. I absolutely loved it and begged for the recipe.


Jamaican Marinated Chicken Thighs

• 10 bone-in skin-on chicken thighs (about 3 lbs), trim excess fat and skin
• 6 green onions, cut into 2-inch pieces*
• 4 garlic cloves, peeled and smashed
• 2 habanero peppers (or scotch bonnet), stem removed
• 1 1/2 -inch piece ginger, peeled and sliced
• 1/3 cup fresh lime juice
• 1/4 cup soy sauce
• 1 1/2 Tbsp brown sugar
• 1 Tbsp fresh thyme leaves
• 1 tsp freshly ground black pepper
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Instructions
1. Place chicken pieces in a gallon size resealable bag.
2. Add remaining ingredients to a food processor and plus several times to chop (it should be somewhat coarse). Pour mixture over chicken in bag, seal bag while pressing out excess air then rub marinade over chicken. Let rest in refrigerator all day or overnight.
3. Preheat oven to 375 degrees. Line a 18 by 13-inch baking sheet with aluminum foil and spray with nonstick cooking spray.
4. Remove chicken from marinade. Arrange pieces on baking sheet leaving space between them. Bake in preheated oven until cooked through, about 45 - 50 minutes, while broiling during the last few minutes for better browning.

*Can substitute with 1/2 small red onion. [I like the look and taste of the green onions better.]
**Adjust to taste, these are spicy! If you want a milder version try it with 1 jalapeno. Use gloves when working with peppers.



A side dish on the plate were baked thick slices of sweet potato. The following easy, killer sauce had been served with the coconut shrimp appetizer, which we all loved so much we scooped it over the sweet potatoes. Might have been the best part of the whole meal, so I'll include it:

Marmalade Lime Dipping Sauce

Ingredients
• 10 oz jar orange marmalade
• 3 tablespoons brown stone-ground mustard
• 2 tablespoons fresh lime juice
• 1 tablespoon (or to taste) ground hot horseradish

Directions
1. Combine all ingredients in a small saucepan
2. Cook over medium, stirring constantly, until marmalade melts
3. Remove from heat
4. Store, covered, in refrigerator up to 1 week
5. Warm slightly before serving

Looks great. I'd have to omit the green onions and the habanero for The Royal Squash, however.

[Jenise]

Chuck left out the habaneros as well as one of the guests doesn't do heat. He substituted a jalapeno which was too mild to make any measurable difference. I love the flavor of habaneros but would probably substitute habanero-based hot sauce to distribute that flavor more evenly.

Making this tonight, along with a carnival squash and brussels sprouts. I did the squash sweetly (butter, sugar) and the sprouts herby (thyme, juniper) but added a sprinkle of allspice to both to make them simpatico with the chicken.

Report: I liked the chicken, though it needed a bit more oomph (no surprise, as I omitted both the scallions and the habaneros). I also did not have enough marination time; just two hours at room temp. But I liked the hints of spicy ginger and cinnamon/allspice that showed up. And crispy skin don't hurt.

Pumpkin said he could take it or leave it.

Gotta try this at some point.

-Paul W.

[Jenise]

Report: I liked the chicken, though it needed a bit more oomph (no surprise, as I omitted both the scallions and the habaneros). I also did not have enough marination time; just two hours at room temp. But I liked the hints of spicy ginger and cinnamon/allspice that showed up. And crispy skin don't hurt.

Pumpkin said he could take it or leave it.

Yes, two hours wasn't enough. What I ate had been marinated since the night before, and had a very saturated thru-flavor.