Name: Grilled Jamaican Jerk Chicken Salad
Ingredients: 10 Scotch Bonnet chile peppers, chopped; 1/4 c Fresh basil; 1/4 c Fresh thyme; 1/4 c Minced fresh ginger; 1/4 c Yellow mustard; 4 Garlic cloves; 3 Scallions, finely chopped; 2 tb Dried rosemary; 2 tb Chopped fresh parsley; 2 tb Brown mustard seeds; 2 tb Orange juice; 2 tb White vinegar; 1 ts Ground allspice; 1 ts Salt; 1 ts Black pepper; 1/4 ts Ground cloves; 1/4 ts Grated nutmeg; Lime juice; 6 Chicken thighs, skin removed; 1 Garlic clove, chopped; Coarse salt; 2 tb Freshly-squeezed lime juice; Caribbean hot sauce; 2 tb Vegetable oil; 1 c Julienned strips jicama; 1/2 c Julienned strips red bell pepper; 1/2 c Julienned strips yellow bell pepper; 2 Tomatoes, cut into wedges; 1 Avocado, sliced; 1 ts Grated lime peel

According to Edward Gibbon, in his classic work, The Decline and Fall of the Roman Empire, there were five major causes for the decline and fall of the Roman empire. 1. The breakdown of the family and the increase of divorce. 2. The spiraling rise of taxes and extravagant spending. 3. The mounting desire for pleasure and the brutalization of sports. 4. The continual production of armaments to face ever increasing threats of enemy attacks. 5. The decay of religion into many confusing forms, leaving the people without a uniform faith. It is very significant that these factors exist today.

George Sweeting

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables	Jamaican	Chicken, Salads, Taste	6	Servings

INGREDIENTS

10		Scotch Bonnet chile peppers, chopped
1/4	c	Fresh basil
1/4	c	Fresh thyme
1/4	c	Minced fresh ginger
1/4	c	Yellow mustard
4		Garlic cloves
3		Scallions, finely chopped
2	tb	Dried rosemary
2	tb	Chopped fresh parsley
2	tb	Brown mustard seeds
2	tb	Orange juice
2	tb	White vinegar
1	ts	Ground allspice
1	ts	Salt
1	ts	Black pepper
1/4	ts	Ground cloves
1/4	ts	Grated nutmeg
		Lime juice
6		Chicken thighs, skin removed
1		Garlic clove, chopped
		Coarse salt
2	tb	Freshly-squeezed lime juice
		Caribbean hot sauce
2	tb	Vegetable oil
1	c	Julienned strips jicama
1/2	c	Julienned strips red bell pepper
1/2	c	Julienned strips yellow bell pepper
2		Tomatoes, cut into wedges
1		Avocado, sliced
1	ts	Grated lime peel
		Minced fresh chiles
		Minced fresh cilantro
1		Head Boston lettuce, leaves separated, washed and dried

INSTRUCTIONS

JERK RUB
DRESSING
SALAD
Make jerk rub: In a food processor combine jerk rub ingredients and process
to a paste, stopping once or twice to scrape down sides of bowl with a
rubber spatula. Cut several small slits in chicken a nd rub all over with
jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue
grill and adjust heat to low. Grill chicken for about 40 minutes, turning
once, until dark brown and crust y. Let cool and slice. Alternatively, bake
chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until
crisp.
Make dressing: On work surface sprinkle coarse salt over garlic and chop to
a fine paste. Whisk garlic paste with lime juice and a few drops of hot
sauce, to taste. Whisk in vegetable oil until emuls ified.
Assemble salad: In a bowl combine salad ingredients with chicken. Pour
dressing over, toss to coat and arrange on a lettuce leaf lined platter.
>From Taste Show #TS4714 by Rooby <MsRooby@sprintmail.com> on Apr 14, 1997
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master
Harper Gaellon" <gaellon@inch.com> on Apr 19, 1997

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