With an abundance of peppers from my garden at the end of every Summer, this method of preserving them for the COLD winter months is one of my go-to tasks. On average I grow at least 5-8 varieties of the hottest peppers in the world every year in my small Canadian garden.. such is my luv for heat! Now I pointed out “Canadian” garden as I know most people associate growing such peppers in tropical countries.
You’ll Need…
Peppers (choice is yours what you use”
IMPORTANT: Oven drying slowly dehydrates food at around 140 – 200 degrees Fahrenheit (60 – 100 degrees Celsius). In the event you don’t have access to a food dehydrator, feel free to use your oven. Line baking trays with parchment paper and space out the cut peppers on them.
WARNING! Before you start, wear gloves… and wash your hands with soap and water immediately after handing such hot peppers.
Wash and dry the peppers (remove the stems). Then cut each in half to make the dehydration process faster and most effective. You may remove the seeds if you want to tame the heat a bit, but as with all pepper flakes… I want seeds and everything.
Place on a single layer with a bit of space between each on the trays. I started with cut side down.
Set temp to 145 F
TIP! rotate trays – basically spin them around during the process as I found that the front was dehydrating faster that the back of the tray (poor circulation in my dehydrator maybe).
It can take up to 18 hrs to be fully dry and moisture free. However there will be some which will finish faster, so you can remove those (use gloves or tongs) and set aside.
Basically all you have to do now is place them in your food processor and PULSE until they break down to the size flakes you like. WARNING! Be mindful that these are HOT peppers and the dust etc will want to cause you to choke.
Store in an airtight container in your spice rack. ENJOY!
Two of my favorite dishes combined! Stewed chicken with Spinach, a dish I make with dasheen bush (taro leaves) when I can source it, or more regularly with baby spinach which is readily available at grocery stores here in Ontario, Canada. Basically any of your fav ‘greens’ will work with this dish and if you’re a fan of Green or French beans, you can easily use them instead with delicious success.
You’ll Need…
3-4 lbs chicken thighs (skinless) 3 cloves garlic 2 tablespoon parsley 4 sprigs thyme 2 thick slices ginger 1 medium tomato (diced) 3/4 tablespoon salt 1/4 teaspoon black pepper 1 teaspoon Worcestershire sauce 1 medium onion 2 scallions 2 tablespoon olive oil (divided) 1 tablespoon golden brown sugar 3/4 lb spinach 2-3 tablespoon cream of coconut 6 wiri wiri peppers 2 pimento peppers (seasoning peppers) 6 grape or cherry tomatoes (cut in half)
Season the cleaned chicken with salt, black pepper, Worcestershire sauce, tomato, seasoning peppers (pimento) and a quick green seasoning – basically the parsley, thyme, ginger, scallions, garlic and a tablespoon olive oil and onion – pureed in a food processor or blender. Stir well and marinate for a couple hours.
In a heavy pot on a high flame, add the remaining olive oil, followed by the brown sugar. This step is critical, so you can follow along with the assistance of the video below. Move the sugar around. It will melt, go frothy and then deep amber in color. Being cautious, start adding the seasoned chicken to the pot and stir. NO the dish will NOT be sweet.
IMPORTANT! if the sugar goes black. Shut everything down. allow to Cool, wash the pot and start over. Black sugar will give you an unpleasant burnt flavor.
Stir well to coat the pieces of chicken. As it comes to a boil, add the wiri wiri peppers (optional – add any pepper you have access to). Turn the heat to medium low, with the lid on – slightly ajar.
After 6 minutes, remove the lid and burn off all that liquid (turn up the heat). In the meantime add the water to the bowl where we marinated the chicken, to pick up any remaining marinade.
5-8 minutes later (lid off), you’ll start seeing the oil we started off with at the bottom of the pot. Add the water and coconut cream (milk) to the pot and bring back to a boil. (wash and drain the spinach in the meantime).
As it comes to a boil, turn the heat to medium, add the spainch and stir well.
7 minutes after adding the spinach, the chicken will be fully cooked. Time to personalize things to your own liking. Taste for salt and adjust and get the gravy to the consistency you like. Then turn off the heat and toss in the grape tomatoes.
Hot steam rice topped with this amazing stewed chicken with spinach is my idea of comfort! Or a side to hot Sada Roti and a thick slice of avocado (zabouca). Maybe some Mango Kuchela? BTW when I mentioned above “2 dishes I like”, usually we cook the stewed chicken as a stand alone dish, as well as the spinach or bhagi.
Here’s another classic dish we make with Pigeon Peas, especially when they’re in full production from early January in the Caribbean (harvest/production last for about 3 months if memory serves me right). In my case I’m based in Canada where the growing season is not long enough for us to have it in our garden. However, we do get quality stuff in the freezer section of major grocery stores.
You’ll Need..
3-4 lbs chicken 3/4 tablespoon salt (adjust) 2 tablespoon Caribbean Green Seasoning 3/4 teaspoon black pepper 1 scotch bonnet pepper 1/2 medium tomato (chopped) 3 cups pigeon peas 2 tablespoon olive oil 2 tablespoon curry powder 1 teaspoon cumin seeds 1 medium onion (diced) 1 teaspoon of Anchar Masala 7-9 cloves garlic (rough chop) 2 1/3 cups water (divided) 2 medium potatoes (sliced thin) 2 tablespoon shado beniculantro (or cilantro)
Important: If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. I used pigeon peas from frozen, but the recipe works with fresh pigeon peas just as well. If you can only access canned pigeon peas, there’s no need to pre cook them. Drain, rinse and add when I do in the cooking process.
Thaw, rinse and place the peas in a deep pot covered with water. Bring to a boil, then reduce to a simmer. Cook for about 45 mins to 1 hour. This will help to precook the peas and get rid of a ‘weird’ taste you get if you don’t pre boil them. After 1/2 hr of cooking, drain the water and repeat for another 30 minutes with new water. Then drain and set aside for later.
In a large bowl ad the cut chicken (serving size pieces), add the salt, black pepper, Caribbean Green Seasoning, scotch bonnet and tomato. Stir well and allow it to marinate for about 1-2 hours.
Heat the oil on a medium flame in a deep pot, then add the onion and garlic and cook on LOW for 2-3 minutes. Add the cumin seeds, stir and cook for 2 minutes, then add the curry powder. Keep the heat on low.
3 minutes after adding the curry powder, turn the heat to medium and add the 1/3 cup water, followed by the Anchar masala and stir well. The goal is to cook out the rawness of the curry and allow the spices to bloom. Additionally with the heat on medium we’ll burn off all the liquid and try to get back to the oil we started off with.
Turn the heat to high and start adding the seasoned chicken to the pot. Stir well to coat the chicken pieces and deglaze the bottom of the pot with the chicken pieces. Side note – put the water in the same bowl we marinated the chicken in to pick up any remaining marinade.
Bring to a boil and it will start releasing it’s own natural juices after about 5 minutes. The goal again here is to burn off that liquid to intensify the overall flavor.
Once the liquid is gone, it’s time to add the pre-cooked pigeon peas, sliced potato and water (stir well). Bring to a boil.
After it comes to a boil, turn the heat down to between a simmer and a rolling boil (medium – low heat). Cook with the lid on, slightly ajar.
After 20 minutes its time personalize things. Adjust the salt and get the gravy to consistency you like. Finally top with the chopped shado beni (culantro) or cilantro if you cannot source shado beni. To thicken the gravy, you can crush some of the potato if you like. I usually use the back of my spoon to crush some of the pigeon peas to thicken things up.
Pigeon Peas (Cajanus cajan) whose cultivation can be traced back more than 3,500 years, is known by a variety of names: Congo pea, Angola pea and red gram.LA Times.
This Curry Chicken with Pigeon Peas is a dish which screams for hot roti, but just as enjoyable with steamed or boiled rice.
Jamaican Callaloo (aka spinach, Chorai Bhagi) is a regular in my garden every year, so it’s only normal to see many recipes featuring this ‘greens’ we adore in the Caribbean. In this version we’ll put another loved Caribbean ingredient to use to add additional flavor and give the dish a true comforting appeal. Salted Pigtails! Feel free to use smoked turkey if you don’t mess with pork.
You’ll Need…
Jamaican Callaloo (about 3 lbs) 1 1/2 lbs salted pigtails (prepared) 1/2 large onion (diced) 4 cloves garlic (sliced) 2 tablespoon olive oil 1/4 scotch bonnet pepper (no seeds) 1/4 teaspoon black pepper 1/2 cup coconut cream tomato (optional) 1/2 lemon juice (optional) 1/4 cup water
Important: If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary requirements.
Trim and wash the callaloo – basically you keep all the leaves (which are not tarnished) and the tender stems. For the stems you’ll want to remove the sort of skin on them so they cook faster and be much more tender. Discard the blemished leaves, flowers and tough stems.
Roll the leaves and chop into 1 cm ribbons. If you decide to use the tender stems, chop those into 1 cm pieces.
For the salted pigtails you will need to pre-cook first. Cut into 1 – 2 inch pieces (get your butcher to do this as they can be tough), wash with lemon juice and water. Then place in a pot covered with water and boil on a simmer for 45-50 mins on until they are tender and most of that salt (it’s cured in) is removed. Drain, rinse with cool water and set aside.
In a wide pan on a medium flame, add the olive oil and scotch bonnet pepper followed by the onion and garlic, then turn the heat down to a gentle simmer. Add the black pepper and prepared salted pig tails. Continue cooking on low heat for 5 minutes.
Turn the heat to medium, then start adding the prepared callaloo followed by the coconut cream. It will pile up, but it will wilt with the lid on the pan. Toss in the water to assist it in steaming.
After 8 minutes remove the lid and stir. Continue cooking with the lid off now for 20-25 minutes or until all the liquid is gone.
Top with the tomato (optional) and squeeze on some lemon juice to brighten the flavor and in my case.. it prevents an itch at the back of my throat I usually get with greens.
I didn’t add any salt as the remaining salt in the pig tails was enough for my liking. But do taste and adjust.
While it does get insanely COLD in Canada during the winter months, this is not a hindrance for me when it comes to being outside on the grill. Such is my love for fire kissed meats (especially), vegetables and fish. Here’s a simple technique to get juicy and flavorful pork chops on the grill every time.
I find that brown sugar gives it a wonderful flavor, but white granulated sugar works just as well.
In a large bowl place 2 cups of lukewarm water, along with the sugar and salt and whisk until there’s no more grit (melted).
Then add the other ingredients and whisk violently so as to bruise the herbs and garlic etc. This will help to release their flavors in the brine. Top with 3-4 cups of COLD water and mix well. Make sure the finished brine is COLD – add ice if necessary.
Put your pork chops in a sealable plastic container and pour the brine over it. Make sure you have enough liquid to cover the pork.
You’ll notice in the images that my garlic skin was still on. That’s not a problem, simply crush the garlic before placing in the brine so we can get that lovely flavor in the mix.
Set in the fridge for 2-4 hours, then rinse with cool water, pat dry and get ready to grill as you normally do. The brine is discarded. Feel free to season the pat-dry pork chops with your fav herbs etc (as you normally do).
You can certainly customize this brine with flavors you like. For me it was the herbs and All-Spice, but you can add Juniper Berries, Black Peppercorns, Coriander seeds, Ginger.. you can even spike it with some thinly sliced Scotch Bonnet peppers for a Caribbean KICK!
Tip! Try to not go beyond the 4 hours as it will then influence how salty the pork is after you cook it. Remember to rinse well and keep in mind that we brined it in salt when seasoning when you gill them off.
This method can also be used for pan-fried and oven-roasted pork.. if you don’t have or use an outdoor grill as much as I do.
As I’m sure you’re here from Instagram, YouTube and Facebook for the Dalstrong Steak Knives giveaway. I’ll try my best to explain the rules of the giveaway quickly, so you can enter your name and we can get to choosing a winner on January 1, 2021.
Giveaway Rules…
Open to everyone globally
Entries close Midnight December 31, 2020
All you have to do is leave a comment below, saying enter my name.
Enter your name on the contest post in the Community(bonus entry)
You WILL be required to enter your name and email address (only way for us to contact the winners)
1 winner will be chosen randomly
We will contact the eventual winner January 1st 2021. Should you be the winner, you MUST respond within 48 hrs of receiving our email or we will select another person
All members of your household can enter their name/comment below
The Dalstrong Steak Knife Set will be shipped via Canada Post Ground, we cannot provide tracking information (unless you’re based in Canada) and cannot guarantee shipping times due to COVID
Do NOT Email, Direct Message or Call us to enter – leaving a comment below is the ONLY way to enter.
Yes you can enter your name even if you’ve won something from us in the past
CaribbeanPot.com is not affiliated with Dalstrong. Should you want to own one of their Knives, please go to Dalstrong.com or Dalstrong.ca(not an affiliate link).
Special thanks to Dalstrong for being part of this giveaway.
Here I am again, speaking about how much I HATED (my siblings too) pumpkin and squash as a kid growing up on the islands. Mommy tried, yea she did… but without any luck. She could not convince us.. even when she added “it’s good fuh yuh skin and complexion“. Today, it’s one of my favorite dishes, so much so that I grow them in my garden here in Canada every Spring.
Important. If making this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements.
Wash, peel and slice the pumpkin thinly (watch the video below).
Prepare the salted cod. Boil and rinse or soak overnight in water. Drain, rinse and break into small pieces. Double check for any tiny bones, remove and discard.
In a big heavy pot on a medium heat, add the olive oil followed by the prepared salted cod and stir. Turn the heat to low (as it will go) and add the black pepper and scotch bonnet pepper. Stir well. Then in goes the onion, pimento peppers (aka seasoning peppers) and the smashed garlic. Stir again to combine all of those flavors and cook for 2-3 minutes.
Go in with the Caribbean Green Seasoning – stir again. Heat still on low. A pinch of cumin (not mentioned in the ingredients list) if you want to add some additional flavor to the finished dish. I’m not the biggest fan of cumin so I don’t do as Mom would.
It’s time to start adding the sliced pumpkin to the pot. It will pile up, but as it cooks it will spring a lot of liquid and cook down. Turn the heat to medium and bring to a boil with the lid on.
Leave the lid off when it comes to a boil and you start seeing that liquid, top with the brown sugar and continue cooking on a medium heat with the lid off. At this point the pumpkin will start getting tender and break down.
The goal is to burn off all the liquid which will sprot naturally, and in the process the pumkin will go tender and packed with flavor.
After about 20-25 minutes, it’s time to turn the heat up a little and burn off all that liquid. It can take up to 1 hours for this to happed.
With all the liquid gone, you can smash any chunky pieces with the back of your spoon, taste and adjust the salt to your liking. I didn’t add any salt as the remaining salt in the salted cod was enough for my taste.
If you can’t source Caribbean Pumpkin, butternut squash will work just as good.
CHOW! That spicy pickle we make in the Southern Caribbean, which bring tears of joy running down our cheeks… and a rush for ice cold water to help with the onset of the heat from the ‘Caribbean Sunshine’ (scotch bonnet peppers) we use in making it. Our love for “Chow” is so strong, we find creative ways to make this when green mangoes are not in season. This time, I’ll quickly show you how I rock it in Canada when cherries are in season.
You’ll Need…
1 pineapple (cut into chunks) 2-3 cups cherries (seeded & cut in half) 1 large grapefruit (juice) 1 teaspoon sea salt bird’s eye pepper (as much as you can handle) 1/2 teaspoon black pepper 3-4 leaves shado beni (aka culantro) 4 cloves garlic (crushed) 1/2 medium red onion (sliced thin)
Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Please wear gloves and wash your hands with soap and water immediately after handling hot peppers.
Peel and Core the Pineapple. Basically you trim off the top and bottom, then using your knife with a sawing motion, work your way down the side of the pineapple to remove the skin. Cut in 1/4s length-wise and remove the core. Watch the video below to see how I did it. Rinse with cool water, cut into 1/2 – 1 inch pieces and set aside.
It will take some time, but cut the cherries in half and remove the seeds. Place them in a deep bowl as all the other ingredients will go in here. I washed the cherries before removing the seeds.
Pour the grapefruit juice over the cherries then add the black pepper, salt and finely chopped Bird’s Eye Pepper. Yes keep the seeds for the kick.. chow is meant to be spicy!
Top with the finely chopped shado beni(culantro), if you can’t source it, use cilantro.
It’s time for the crushed garlic and thinly sliced red onions. Toss in the juicy pineapple chunks and give everything a good mix. In tossing I like to use my hands, so I can bruise the pineapple and squeeze out some of it’s juice to the mix. But be mindful of the hot pepper we added, so you may want to use a large spoon instead.
Cover the bowl with plastic wrap or do I as normally do and place in a glass jar with a lid and let it sit in the fridge for an hour or so to fully soak in all the flavors. Be sure to give it a toss before serving.
Pro Tip! The juice at the end is the real highlight for me. BTW if you don’t know what Chow is, it’s basically a spicy snack made with unripe fruit that’s in season (traditionally mango). Like a pickle or spicy salad.
Let’s be CLEAR, this is NOT a traditional Caribbean Christmas cake. However, this is for people who want cake but are a bit afraid of baking. For those of us who want something close to a traditional holiday cake, but didn’t soak their fruits for months leading up to Christmas as we normally do in the Caribbean. And finally, for those of us who just want a simple, quick and tasty cake.. with a hint rum and dried fruits.
You’ll Need…
2 boxed cake mix 1 cup rum (dark) 1 1/2 cup Port (or sherry – any fortified wine) 1 teaspoon nutmeg (fresh grated) 1 teaspoon cinnamon 1 teaspoon ground ginger 1 orange (zest) 1 cup raisins 1 cup prunes (rough chop) 1 cup citrus peel 1 cup mixed fruit 1-2 tablespoon Caribbean Browning 1 1/2 tablespoon Vanilla
more Port or Rum for soaking the finished cake
whatever ingredients is mentioned on the box of the cake
Tip: Orange Zest – most oranges in north America tend to be coated with wax to enhance their shelf life, so try to get an organic orange for better zest. Wash and pat dry before zesting.
In a food processor or blender place the citrus peel, raisins, mixed fruit, prunes, cinnamon, ginger, vanilla, nutmeg, rum, orange zest and Port. I like to give the prunes a rough chop as a means of verifying that there are no seeds. There are times when the package say seedless, but the odd seed still sticks around.
Puree to the consistency you like – I like tasting the ‘fruit’ in the cake so I go a bit chunky. Scrape down the sides.
Now for the packaged white cake (if you can find Orange flavored cake, that will rock).. pour the contents into a large bowl and add whatever the package says (eggs, butter etc). Whisk until smooth.
Add the “Browning” (check you local Caribbean grocers for Caribbean style browning) and whisk in for a bit of color and flavor. Then fold in the pureed fruits into the batter.
Now all you have to do is divide into two baking dishes and bake according to the cake’s package directions. I used a Bundt pan which I sprayed with cooking spray as I find I get a more evenly cooked cake, due to the hole in the center. You’ll notice that I didn’t divide the batter evenly – your choice.
45 Minutes later at 350 F the cake were fully cooked. But do pay attention to the package cooking time and use a toothpick to test doneness (stick a toothpick into the thickest part of the cake and if comes out dry, it’s fully cooked). You may need to adjust the cooking time to compensate for the density of the fruits we added.
Remove from the pan and place on a wire rack to cool (I used the same pan to cook the second cake). Once cool I brushed on some more Port – a Caribbean thing! Feel free to brush with rum instead if you wish.
Remember to NOT drive after eating this Port soaked cake. Simple, light and packed with fruity goodness. A treat when you don’t want all the work associated with a traditional Caribbean Rum / Black / Fruit cake.
While I’ve been pro #TeamDryPelau most of my known life, the past few years I’ve slowly migrated over to #TeamWetPelau. The wet and dry referring the finished texture of this iconic Caribbean one-pot dish. There is no other dish I enjoy more that Pelau as it’s a meal which brings IMMEDIATE comfort to me. When I watch the big game, when my daughters were born (I celebrated), when I miss the sunny shores of the Caribbean.. even when I was in a state of panic (and uncertainty) when I applied for Citizenship to Canada and I knew my application was weak.. Pelau comforted and calmed me.
You’ll Need…
4-5 lbs Chicken thighs (skin and fat removed) 1 1/2 teaspoon salt (adjust) 1/4 teaspoon black pepper 1 teaspoon Worcestershire Sauce 1 scallion (chopped) 3 cloves garlic (smashed) 3/4 teaspoon grated ginger 1 medium tomato (diced) 1 scotch bonnet pepper (chopped – no seeds) 1 medium onion (diced) 1 heaping tablespoon Caribbean Green Seasoning 1 tablespoon olive oil (any oil will work) 1 1/2 tablespoon golden brown sugar 1 large carrot (diced) 2- 3 cups water 1 1/2 cup pigeon peas (from a can) 4 cups rice (long grain brown parboiled) 3 cups coconut milk 2 cups baby spinach 1 chicken stock cube (optional)
edit: I forgot to mention the ketchup in the ingredient list – 1 Tablespoon
Important. If doing this dish gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Be sure to wear gloves and wash your hands with soap and water immediately after handling Scotch Bonnet peppers. You will see me talk about washing chicken below… while I do it, I will not recommend as I want you to be comfortable when it comes to the way you normally handle/prepare your meats, especially Chicken.
Remove the skin and any fat from the chicken pieces, then wash with cool water and lemon juice (or lime or vinegar), drain and get ready to season. Traditionally meats are washed in the Caribbean, so if you don’t typically wash your meats – so be it. Really up to you.
Season the chicken in a large bowl with the salt, black pepper, Worcestershire Sauce, grated ginger, garlic, scallion, scotch bonnet pepper (remove the seeds if you’re concerned about the raw heat), ketchup, Caribbean green seasoning, onion and tomato. Give this a good mix and set it to marinate overnight or a couple hours in the fridge.
Heat the oil on a high flame in a deep heavy pot, followed by the brown sugar. Stir to move around (this step is most critical), the sugar will melt, go frothy and then deep amber in color. This is when you’d add the seasoned chicken to the pot .. including the marinade. If the sugar goes BLACK.. STOP. Cool the pot, wash and start over. That burnt sugar will cause the dish to go bitter.
Be careful when adding the seasoned chicken as it may splat. Stir well to coat the chicken pieces, turn the heat down to medium, cover the pot and bring to a boil.
It will sprout it’s own juice. Simmer for 4-5 minutes. Now remove the lid of the pot and crank up the heat to burn off that liquid. It will take 5 minutes or so and in doing so, we’ll develop a lovely color and flavor.
In the same bowl you marinated the chicken, add 2 cups of water, pigeon peas (rinse with cool water first to remove the brine in was packaged in) and diced carrot. As soon as the liquid in the pot is gone, add this mix and stir. Heat still on high.
Add your washed rice to the pot, stir, then top with the coconut milk and bring back to a boil. Now toss in the spinach and stir well. Turn the heat down to a simmer, place the lid on the pot with a slight space for steam to escape and cook until the rice is tender.
Toss in the chicken stock cube at this point if you wish you can toss another scotch bonnet (WHOLE) on the top and remember to NOT break this pepper or the dish may be too spicy for you. As it cooks if you find that the liquid is drying up too fast, add the additional cup of water we have mentioned in the ingredient list above.
About 23-26 minutes later you’re done. Taste for salt (adjust) and remove the scotch bonnet pepper (save for the people who like it spicy.. they will thank you).
Allow to sit covered for 5 minutes before serving. With the extra liquid, the pelau will take on a creamy texture (almost like a Caribbean risotto) and the flavors of the coconut milk, Caribbean Green Seasoning and Scotch Bonnet will give your tastebuds a work-out. Serve with a side salad with tons of cucumber, coleslaw, slices of Avocado or Watercress. I enjoy my Chicken Pelau best with some Kuchela on the side.
If you’re looking for the ULTIMATE Curry Chicken dish cooked in under 30 minutes, you’re in the right place. This classic masala chicken is not only packed with a definitive punch of flavor, it’s super easy and quick to put together. Using skinless, boneless chicken thighs is the key for maximum flavor and speed of cooking.
You’ll Need…
4-5 lbs chicken (bones, fat and skin removed) 2 tablespoon Caribbean Green Seasoning 3/4 tablespoon salt 3/4 teaspoon black pepper 1 scotch bonnet pepper (sliced) 1 medium tomato (diced) 1 tablespoon tomato ketchup 3 tablespoon olive oil 8-12 cloves garlic (divided) 1 medium onion (diced) 1 shallot (sliced) 2 tablespoon curry powder 1/3 cup water (cooking the curry at the start) 1 tablespoon ground roast geera (cumin) 1 tablespoon Anchar Masala 2 tablespoon chopped parsley (cilantro or shado bein will be better)
Note: I used boneless chicken thighs as I find that I get the most flavor from this cut of chicken (with bones will give you even more flavor IMHO) as most people hate dealing with bones. If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use, as some may have flour as a filler/thickener.
I somehow lost the first set of images of me cutting and seasoning the chicken so if you want to see that part, watch the video below.
Cut the chicken into serving size pieces (I go traditional and wash my chicken with lemon or lime juice and cool water – but it’s up to you to do this step) then season with the salt, black pepper, ketchup, Caribbean Green Seasoning, scotch bonnet pepper (no seeds if you’re concerned about the raw heat) and tomato. The ketchup and tomato will add a lovely balance with the acidity and help with a thick gravy at the end. Mix well and allow to marinate for a couple hours.
Get a heavy pot on a high heat, add the oil, then add the onion, shallot and 4 cloves of garlic (smashed) and cook for about 40 seconds to one minute on that high heat.
Add the curry powder and stir well to wet-toast and allow the spices which makes up the curry powder to bloom.
It will go darker and clump, then add the 1/3 cup of water and stir. Add the roasted geera (cumin) and Anchar Masala (check your local Caribbean grocery store) and stir well. With the heat still on high, that water will burn off (yes we MUST burn off that liquid) to the point you’re seeing the oil we started with at the bottom of the pot. Burning off that liquid will ensure we don’t get a ‘raw’ curry taste later on. Start adding the seasoned chicken to the pot and stir well to deglaze and coat.
After 5 minutes, you’ll see juices naturally spout – add the remaining garlic, turn the heat down to fully cook the chicken and place a lid on the pot. If you find that the liquid is burning off quickly, add about 1/2 cup of water to the pot.
After about 20-25 minutes later, taste for salt turn off the stove and top with parsley. As mentioned above, Shado Beni (culantro) or cilantro will be better than the parsley, but all I had was parsley this day.
For more gravy you may need to add a bit of water during the cooking process (watch the video below). If you use chicken pieces with bones, it may take more than 20-25 minutes to fully cook through.
There’s nothing “Caribbean” about this dish, but I felt I had to share the recipe here, as it’s one of my go-to recipes on those cold Canadian winter evenings. Toss everything with a quick marinade/dressing, onto a sheet pan and the into a vibrant oven. Sit back and relax and in 45 minutes, you’ll have a very earthy, warm and flavorful dish. No FUSS!
You’ll Need…
2-3 lbs chicken drumsticks 1.5 lbs brussels sprouts (cut in half) 6-8 baby carrots (cut in half lengthwise) 6 cloves garlic (crushed) 3/4 cup olive oil 3/4 tablespoon salt (divided) 1/4 teaspoon black pepper 2 tablespoon rosemary (chop the leaves) 1 tablespoon parsley (chopped finely) 1 lemon (juice)
Important. If doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.
Wash, trim and cut the brussels sprouts in half. The idea is to remove the woody stem and any discolored leaves and discard.
Wash the carrots and cut them down the middle and preheat your oven to 400F.
Put the oil in a bowl, along with the black pepper, 1/2 the salt, lemon juice, rosemary, parsley and garlic. Optional, you can add some fresh thyme or any herbs you like. I didn’t add any further herbs as I wanted the Rosemary to shine on its own, along with the garlic. Whisk well to combine.
Place the chicken, carrots and brussels sprouts on a lined baking tray (makes for easier cleanup after), add the remaining salt (and more black pepper if you want), then pour on the dressing and mix well to coat. BTW I like putting the brussels sprouts cut side down so the cut face can roast on the pan and caramelize.
Then into the 400 F oven on the middle rack. Drizzle on more olive oil if you want.
After 20 minutes you’ll want to flip everything and back into the oven, so we get even cooking.
40-45 minutes later (total cooking time) and you’re done. So simple (as I mentioned above), yet so tasty. Serve with your fav bread and glass of wine?
