| 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 |
T |
Dried rosemary |
| 2 |
T |
Chopped fresh parsley |
| 2 |
T |
Brown mustard seeds |
| 2 |
T |
Orange juice |
| 2 |
T |
White vinegar |
| 1 |
t |
Ground allspice |
| 1 |
t |
Salt |
| 1 |
t |
Black pepper |
| 1/4 |
t |
Ground cloves |
| 1/4 |
t |
Grated nutmeg |
|
|
Lime juice |
| 6 |
|
Chicken thighs, skin removed |
| 1 |
|
Garlic clove, chopped |
|
|
Coarse salt |
| 2 |
T |
Freshly-squeezed lime juice |
|
|
Caribbean hot sauce |
| 2 |
T |
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 |
t |
Grated lime peel |
|
|
Minced fresh chiles |
|
|
Minced fresh cilantro |
| 1 |
|
Head Boston lettuce, leaves |
|
|
separated washed and |
|
|
dried |
INSTRUCTIONS
1997
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, 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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