Twisted Cranberry Sauce

November 19, 2014 By

A tangy sauce traditionally served with turkey.

 

12 oz (336 g) fresh cranberries

1/2 cup hearty red wine or port

1 shallot, finely chopped

grated zest of 1 orange

3/4 cup packed light brown sugar

3 tsp Juicy Jerk or Bollywood Seasoning blend

 

1/3 cup fresh orange juice

Bring the cranberries, shallot, brown sugar, wine, and orange zest and juice and to a boil in a medium saucepan over medium heat, stirring often to dissolve the sugar.Reduce the heat to low and simmer until the cranberries have broken down and the sauce is thick, 15 to 20 minutes. Transfer to a serving dish and cool. Cover with plastic wrap and refrigerate until ready to serve. Bring to room temperature before serving.

Filed Under: Bollywood Nights, Juicy Jerk, Recipes

Chicken & Mango Kebabs

September 23, 2014 By

Ingredients

African Seasoning Blend

1 1b (454 g) cubed chicken

2 mangoes cut into cubes

Cubed Onion

1 sweet pepper cut into 3/4 inch pieces

In a large bowl stir together chicken cubes and African Queen

Seasoning mix and Let marinate 2- 24 hrs

or alternate with  (Juicy Jerk Seasoning )

Directions-Skewer one each red or yellow pepper and onion cubed

chicken alternating then sprinkle with salt .

Grill on greased grill over high heat, turning once until desired doneness,

Filed Under: African Queen, Juicy Jerk, Recipes

Juicy Jerk Chicken

September 6, 2012 By

Juicy Jerk Chicken
You’ll Need…

8 chicken legs (with back attached) about 4-5 lbs
1 lemon or lime (or juice of one fresh orange)
3 tablespoons of juicy jerk seasoning blend
Tip: Line your baking dish with aluminum foil to make the clean-up after easier.

Trim off the excess skin and fat off the chicken (but leave most of the skin – you can remove it later before eating). Now take a pairing knife or fork and pierce the chicken pieces. Sprinkle the dry rub over the trimmed chicken; this will allow the dry rub to penetrate the meat and really “juice” it up. In a zip lock bag or bowl with a lid, put the juicy jerk rub and mix everything well. Now seal and place in the fridge for at least 2 hours (can be up to 24 hours). Bake at 375 for about 45 minutes or until juices are running clear. When it’s cooked, squeeze some fresh citrus and sprinkle a little finishing salt– you will have a succulent tasty piece of chicken. Mmm..

Filed Under: Juicy Jerk, Recipes Tagged With: , ,