Caribbean Jerk Chicken Wings

Crispy, both sweet and spicy and full of flavours – the perfect recipe to bring back memories of hot summer days.

Caribbean Jerk Chicken Wings Crispy, both sweet and spicy and full of flavours – the perfect recipe to bring back memories of hot summer days.When you type into Google “jerk chicken” you will get hit with thousands of different recipes, they all vary yet they will all have something in common – allspice and Scotch bonnet peppers. Our version of this popular dish is yet another twist developed to bring back memories of summer and holidays. Did you know that Barbados is one of the hottest December holiday destinations?  Wouldn’t it be lovely to chill on the beach right now, listen to some reggae music, sip tasty cocktails and eat delicious food? Indeed it would. But if you are like us, surrounded by grey clouds and almost freezing temperatures then you can at least get the taste of that wonderful experience right here at home by creating some delicious food. Nothing stopping you adding the music and cocktails as well if you’re so inclined!

Our recipe offers a mix of sweet and spice, moist and crispy with a smoky underlining. I call for an overnight marinating but the longer you leave it, the more intense the flavour, so if you plan well in advance you can marinate your chicken for up to 24h.

Caribbean Jerk Chicken Wings Crispy, both sweet and spicy and full of flavours – the perfect recipe to bring back memories of hot summer days.

Serves: 4 as a starter or 2 as a main

Total Time: 24h

Active cooking time: 20min

 

Ingredients:

  • 1kg chicken wings / 12 wings
  • 75ml red wine vinegar
  • 25ml fresh squeezed orange juice
  • 4tbsp raw organic honey
  • 2tbsp olive oil
  • 3cm piece of fresh ginger; finely chopped
  • 2 hot red chillies; finely chopped, seeds included
  • 1tsp smoked paprika
  • 1tsp ground allspice
  • 1tsp ground cinnamon
  • 1tsp salt
  • 1tsp fresh cracked black pepper
  • 6 spring onions (green part only); finely chopped
  • Handful of fresh coriander; finely chopped
  • Handful of fresh thyme; leaves only

Method:

In a bowl mix the vinegar, olive oil, orange juice and honey; stir well until all ingredients are well combined.

Add the ginger, chillies, thyme leaves, spring onion, coriander plus all the spices stated above (paprika, allspice, cinnamon, salt, and pepper) and mix well.

Pour over the chicken wings, turning them over several times so that they are well coated.

Leave to marinate overnight in the fridge, ideally tossing them over a few times.

Caribbean Jerk Chicken Wings Crispy, both sweet and spicy and full of flavours – the perfect recipe to bring back memories of hot summer days.

When ready to cook simply barbeque the wings, turning them over every few minutes until cooked through; until the juices at the thickest point will run clear. It should take 15-20 minutes.

Serve hot and enjoy!

Caribbean Jerk Chicken Wings - crispy, both sweet and spicy and full of flavours – the perfect recipe to bring back memories of hot summer days.

 

*Recipe commissioned by Thomas Cook Airlines

Overnight Marinated Spicy Chicken

This overnight marinated spicy chicken is super tasty and full of flavour; it can be used as a self-standing dish or as an addition in other recipes including salads or bakes. It works well with bread, rice, pasta or potatoes, the possibilities of its use are endless.

This overnight marinated spicy chicken is super tasty and full of flavour; it can be used as a self-standing dish or as an addition in other recipes including salads or bakes. It works well with bread, rice, pasta or potatoes, the possibilities of its use are endless.Ingredients:

  • 500g chicken breast; cubed into small pieces
  • 4-5cm chunk of fresh ginger; finely sliced
  • 3 spring onions; finely chopped
  • 2 cloves of garlic; finely chopped
  • 2 hot chillies; finely chopped, seeds included
  • 1tbsp olive oil
  • 1tbsp soy sauce
  • 1tsp smoked paprika
  • 1tsp dry coriander
  • 1/2tsp black pepper
  • 1/4tsp fine sea salt

Method:

In a large bowl mix together all ingredients except for the chicken, mix well until everything is well combined.

Then add the cubed chicken and toss until it is evenly coated.

Cover with kitchen foil and refrigerate for at least 12 hours, the longer the better.

Ideally you will give the mix a good stir at least a few times during this marinating time, just to make sure all the pieces of chicken are evenly covered.

This overnight marinated spicy chicken is super tasty and full of flavour; it can be used as a self-standing dish or as an addition in other recipes including salads or bakes. It works well with bread, rice, pasta or potatoes, the possibilities of its use are endless.Once the time is up and you are ready to cook simply preheat a heavy bottomed large frying pan (no additional fat should be needed as the mix marinade contained olive oil). Once the pan is hot add the chicken with its marinade and fry on medium heat for around 10 minutes. You want your chicken chunks just to start browning a little.

That’s it. All done!

Now, it is up to you what to do with it next 🙂

This overnight marinated spicy chicken is super tasty and full of flavour; it can be used as a self-standing dish or as an addition in other recipes including salads or bakes. It works well with bread, rice, pasta or potatoes, the possibilities of its use are endless.Normally, to start with, we would have it slightly warm in a freshly baked bap. Just a simple buttered bap, our spicy marinated chicken with the addition of some green salad leaves and maybe a slice or two of some cucumber and/or tomato – it really makes a perfect and filling sandwich with a taste to swoon for. Then the rest would go into a salad or pasta bake or it would just sit covered in the fridge waiting for when we once again fancy a yummy sandwich. It really is the perfect meat which can be used in many ways depending what else is on the menu.

This overnight marinated spicy chicken is super tasty and full of flavour; it can be used as a self-standing dish or as an addition in other recipes including salads or bakes. It works well with bread, rice, pasta or potatoes, the possibilities of its use are endless.

Roasted Vegetable & Chicken Soup

Warmer weather inevitably means lighter food so lately I find that I have been returning back to the basics and this has introduced some new soups into our menu. My roasted vegetables and chicken soup is fairly straight forward to prepare, it just takes a little bit more time but I hope you will give it a go.

Roasted Vegetable & Chicken SoupIngredients:

  • 4 chicken thighs
  • 2 litres of water
  • 150ml double cream
  • 1.5kg of good quality tomatoes
  • 3 large bell peppers
  • 3 medium size onions
  • 2 carrots
  • 1 parsnip
  • 1 small leak
  • Handful of fresh basil
  • Large bunch of fresh coriander
  • 10 whole pepper corns
  • 2 bay leaves
  • 2tbsp olive oil
  • 1/2tsp all spice
  • Salt
  • Pepper

Method:

Preheat the oven to 180C.

Wash and peel (where needed) all veggies. Cut tomatoes in to halves or quarters (size depending), quarter the peppers and onions and then finely chop the basil and coriander.

In a large pot place the chicken thighs, carrots, parsnip and leak; all 2 litres of water (filtered if possible), whole pepper corns, bay leaves, all spice plus 1tsp of salt and set to medium heat. Bring to a gentle boil and leave cooking for 45 minutes.

In a large roasting tin place tomatoes, peppers and onions. Drizzle with olive oil, add ½ tsp of salt and ½ tsp of fresh ground black pepper, sprinkle with chopped basil and gently mix so all vegetables are well coated.

Roast in earlier preheated oven for 30 minutes, turning them over gently every 10 min.

Remove from the oven and allow to cool.

By this time your “stock” should be ready.

Remove it from the heat, using a sieve separate all solids from the liquid.

Return the saved liquid back into your cooking pot ready for adding the roasted veggies and chicken and place on a low heat to stay simmering.

Once your roasted vegetables and chicken are cool, cut them into desired chunk sizes and place into your cooking pot. (I normally don’t return any of the carrots, parsnips or leeks back into this soup, but I do have dogs which will eat everything left over with pleasure but if you wish you can chop them up too and add back into the final creation.)

Bring back to a boil, add coriander and cook for a further 15 minutes.

When the time is up slowly add the double cream stirring all the time and when done you are ready to eat!

Have fun and enjoy if you do decide to make it!

Roasted Vegetable and Chicken Soup

Bengali Spiced Chicken

This Bengali Spiced Chicken is quick and easy to make and it will provide a wonderful dining experience. Moist and well-seasoned with just a little bit of spiciness it can be used as a part of a main meal or as an addition to salads or sides.

This Bengali Spiced Chicken is quick and easy to make and it will provide a wonderful dining experience. Moist and well-seasoned with just a little bit of spiciness it can be used as a part of a main meal or as an addition to salads or sides.I was challenged by Tesco to try something different this Christmas. They want to inspire people to try out new flavours and cook a traditional Christmas dish from another country. I love trying new foods so the idea of a Festive Food Swap was perfect for me.

The recipe was provided by Mummy Be Beautiful as a Bengali seasonal recipe which can be used over the festive season.

Once my mystery recipe card arrived, together with a wonderful foods of the world hamper, it was time to go shopping and get cooking!

Ingredients:

  • 500g chicken breast, which means around 3 chicken breasts
  • 4tbsp olive oil
  • 1tbsp brown sugar
  • 1tbsp paprika
  • 1tsp ground cumin
  • 1/2tsp chilli powder
  • 1/2tsp garlic powder
  • 1/2tsp ginger powder
  • 1/2tsp salt
  • 1/2tsp black pepper

You will also need 1 large roasting bag.

Method:

In a bowl place all the herbs and spices and mix well.

Pop them into your roasting bag, then add the oil and squeeze the bag to mix, finally add the chicken breasts and again massage the spice mixture into the meat, giving it a good massage.

Place the roasting bag in the fridge and allow to marinate for at least one hour but longer is better (I left ours for 24h and the meat was wonderful).

Once you are ready to roast, preheat the oven to 180C fan and pop your roasting bag into a roasting pan and then into the middle of the oven. Cook for 1 hour. If you double or triple the recipe, you might have to increase cooking time slightly just to make sure everything is well cooked through.

I didn’t received any serving suggestions so I served it with boiled potatoes seasoned with my sun dried tomatoes, basil and garlic mixture, plain boiled carrots and a homemade beetroot side… the meal as a whole was wonderful!

I really enjoyed the taste of the chicken. I actually have some further plans for it in the near future, especially in connection with lunch salads 🙂

What do you think about a Festive Food Swap idea?

Would you be tempted to cook something unusual this Christmas?

Oh and something else…
Did you know that a Bengali Christmas is also known as bada din meaning the big day and their houses are decorated with balloons and paper chains?

Thai Coconut & Chicken Soup

Thai Coconut & Chicken SoupSummer months very often call for light meals. When temperatures are high we don’t really fancy a full blown three course meal for our dinner. This Thai soup is quick and easy to make and it will deliver a wonderful dining experience, I promise. The ingredients as stated below will feed 4 hungry adults or a 2+1 family for two days 🙂

Thai Coconut & Chicken Soup - IngredientsIngredients:

  • ~600ml chicken stock
  • 2 x tins of coconut milk
  • 2 large chicken breasts
  • Fresh ginger; 5-7cm piece
  • 4tbsp olive oil
  • Lemon grass; about 6 pieces
  • 250g mushrooms
  • 4tbsp fish sauce
  • 6tbsp fresh lime juice
  • 2 chilli peppers
  • Sea salt (if needed)
  • Fresh coriander for garnish

For chicken marinade:

  • Sea salt
  • Smoked paprika
  • Fresh ground pepper
  • Lemon pepper (optional)
  • 2tbsp olive oil

Method:

Wash and cut your chicken into small cubes. Place in a bowl and add olive oil, sea salt, paprika and pepper(s) then mix well and put aside for a while (the longer you leave it, the better the taste will develop but you could cook it almost straight away if you choose to do so).

Chop the ginger and chilli pepper into smaller pieces. Squash the lemon grass to help release the oils and flavour but leave it in a large piece so it is easier to remove from the soup later. Wash and slice the mushrooms.

In a heavy bottom frying pan heat up 4tbsp of olive oil; once hot add ginger, lemon grass and chilli peppers and fry for 3 minutes to release the aroma. Add mushrooms and allow them to fry for a few minutes till softened.

Thai Coconut & Chicken Soup in the makingThai Coconut And Chicken Soup in the makingIn a second frying pan fry your chicken; it doesn’t have to be cooked through out as it will have time to cook inside the soup but I like to sear it to lock the juices in. Move the chicken into your mushroom pan and fry for addition 2-3 minutes.

In a large pot heat up the chicken stock, add coconut milk, fish sauce and lime juice; then add all remaining ingredients from your frying pan (being the chicken and mushroom with ginger, lemon grass and chilli peppers).

Cook on a low heat for at least 15 minutes.

Serve with fresh coriander and enjoy a wonderful flavour of the Far East 🙂

Thai Coconut And Chicken SoupTop tip: Be careful with your fish sauce. They are normally quite salty and the salt levels vary significantly from brand to brand, so if you are cooking it for the first time I would suggest adding only half of the amount stated in case it makes your soup too salty. I never found the need for additional salt but we all have different taste so who knows… maybe some of you will need it.

Do you like Thai food?

Yum

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