Jan went to England this summer, so of course she brought me back a Jamaican cookbook. I did a Jamaican Jerk Chicken earlier this year, but it turned out much greener and soggier than I really had in mind. The book Jan bought me gave me some ideas for making something closer to what I had originally thought was Jamaican Jerk Chicken.
Karl’s Jamaican Jerk Chicken II
Filed under Main Dishes, Poultry
I am making barbequed Jamaican chicken this weekend and, with fewer restrictions to my cooking than normal, I can pack my dishes with fruit. Parboiling is a way to speed up the cooking process. Warm half-cooked potatoes absorb more of the marinade and roast in less time. Potatoes burnt on the outside and raw on the inside is not the dining experience that you are looking for.
Note: Unless that is how your mother made them. I had a friend in college and his mother cooked just that way. Of course, he also thought that a frozen submarine sandwich was haute cuisine.
Karl’s Jamaican Lime Potatoes with Green Mango
Filed under Side Dishes, Starches
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Miriam