Good afternoon my friends. Tonight and tomorrows dinner is a chicken feast. Just got back from Shepherds Butchers with a beautiful corn fed chicken. Howard kindly cut it into 8 pieces and removed the skin (saved me a job). Within 20 minutes it will be happily marinating in a big bowl of chopped onion, red pepper, celery, garlic, ginger, lemon juice, soy sauce, curry powder, all-purpose seasoning, dried thyme, chicken seasoning, allspice, paprika, freshly grated nutmeg, sea salt and coarsely ground black pepper.
She will bathe in this aromatic marinade overnight before being browned in oil and sugar and put in a stew pot with the marinade, diced tomatoes, tomato puree, water, coconut creme, a stock cube and a whole Scotch bonnet chilli and left to simmer for a couple of hours. Will probably serve this mouth watering Caribbean Chicken Stew with sweet potato mash. That's tomorrows dinner sorted.
Tonights dinner is Jambalaya and is simmering away in the slow cooker. It will gently bubble away for 7 hours and all I've got to do is steam some rice when ready to serve.
Slow Cooked Jambalaya
450g skinless, boneless chicken breast fillets or chicken thighs, cut into 2.5cm chunks 450g smoked pork sausage 2(400g) tin chopped tomatoes, one with the juice, one drained of the juice |
1 large onion, chopped
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1 large green pepper, chopped |
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125g celery, chopped 2 teaspoon dried oregano | | |
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2 teaspoon dried parsley 2 teaspoon Cajun seasoning | |
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| 1 teaspoon cayenne pepper |
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1/2 teaspoon dried thyme
450g frozen cooked and peeled prawns (optional)
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In a slow cooker, mix together the chicken, sausage, tomatoes, onion, green pepper, celery and stock. Season with oregano, parsley, Cajun seasoning, cayenne pepper and thyme.
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Cover and cook for 7 to 8 hours on Low for 3 to 4 hours on High. Stir in the prawns, if using, during the last 30 minutes of cook time.
Serves 6
Have a good day people
Love, peace and freedom |
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