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My parents asked for us to cook for them one night. We both agreed to take up the challenge. This might be the first time I prepared a meal like this for my mom and dad so I was a but nervous and how things would come out, especially since I never made this dish before. I was looking for a dish that had some island flavors in it and we found this recipe that became one of our favorites.
Jerk Chicken with Mango-Cilantro Salsa
Ingredients
(recipe courtesy of Bobby Flay)
* 1/2 cup vegetable oil
* 1 onion, coarsely chopped
* 2 scallion, coarsely chopped
* 1 large Scotch bonnet pepper, stem and seeds removed
* 1 tablespoon fresh ginger, grated
* 3 cloves garlic, coarsely chopped
* 1 tablespoon finely chopped fresh thyme
* 2 tablespoons red wine vinegar
* 1 tablespoon light brown sugar
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon freshly ground nutmeg
* Pinch ground cloves
* 1 teaspoon ground allspice
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 teaspoon fresh lime juice
* 4 chicken thighs, skin on, bone in
* 4 drumsticks, skin on
To prepare the jerk chicken:
Directions
Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
You may also grill the chicken to get a nice sear and finish the cooking in the oven.
* MANGO-CILANTRO RELISH
(recipe courtesy of Bobby Flay)
* 2 mangoes, peeled and diced
* 1/4 cup finely chopped red onion
* 2 tablespoons chopped cilantro
* 3 tablespoons lime juice
* 3 tablespoons fresh orange juice
* Salt and freshly ground pepper
Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.
This chicken was a hit! The marinade was terrifically flavorful. The star of this dish, however, was the mango-cilantro salsa. With the leftover of the salsa I had, I used it as a spread/dip on some bread.
Along with the Jerk chicken we served sides of one of our favorite salads-Carrot-Ginger. This salad can't be easier to make and it has some bold flavors to it. I thought this salad would not only give the dish some more color but also balance the sweetness of the Mango-cilantro salsa with the citrusey, floraly, spiciness of the ginger.
Carrot-Ginger Salad
Ingredients
(recipe courtesy of Food Network Magazine)
* 3 cloves garlic, crushed
* 2 teaspoons finely chopped peeled ginger
* Grated zest and juice of 3 limes
* 1 tablespoon vegetable oil
* 1/4 lb. carrots
* 2 tablespoons chopped fresh cilantro
* Salt
Directions
Mix the crushed garlic with the 2 teaspoons of ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss.
(If you like, I also added some fresh spinach leaves to this salad and topped it with sprouts).
*****
While I was preparing the main course, I whipped together a quick, easy and refreshing drink for us to enjoy while everyone waits. (This recipe is once again, courtesy of our favorite, Bobby Flay.)
Kiwi Rum Coolers
Ingredients
* 8 kiwis, peeled and chopped
* 4 cups Sprite
* Juice of 2 oranges
* Ice cubes
Directions
Pulse the kiwis in a blender until smooth. Place the kiwi puree, Sprite and orange juice in a pitcher and stir to combine. Fill each glass with ice and divide the mixture among the glasses. Garnish with a kiwi slice and peel of an orange. Oh yeah, don't forget the rum!!!
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