Tag: Chicken
Belizean Grilled Chicken Wings
Belizean Jerk Chicken Wings
I was recently on vacation in the beautiful country of Belize and picked up some jerk seasoning from a farmers market. Belizeans have their own version that differs from Jamaican jerk seasoning. The extra ingredients that aren’t part of Jamaican jerk are dried oregano and orange peel. In addition, they use allspice leaves instead of ground allspice berries. Since you’ll have a problem finding the leaves, ground will do. I chose to use wings, but any pieces of chicken will work great. This seasoning is also really good on pork, turkey, fish and shrimp.
Equipment
- chimney starter
- charcoal
- grill
Ingredients
- 8 large whole chicken wings
Belizean Jerk Dry Rub Seasoning
- 1 tbsp habanero pepper powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 2 tsp ground ginger
- 2 tsp paprika
- 2 tsp cumin
- 2 tsp black pepper
- 2 tsp ground coriander
- 2 tsp allspice
- 2 tsp ground dried orange peel
- 2 tsp salt
Instructions
- Mix together the jerk ingredients.
- Liberally season the wings. Let marinate for 8 hours; preferably overnight.
- Let the charcoal get grey in a chimney starter. Pour the grey charcoal into the grill. Place the wings over the charcoal.
- Sear the wings on all sides for 10 minutes in total.
- Pull the wings off to the side away from the charcoal. Cover the grill with the vent open. Grill for 20 more minutes; occasionally turning to cook evenly.
Serve the wings with fried plantains; sweet or savory.
Kbab (Algerian Chicken with Chickpeas and Potatoes)
Kbab (Algerian Chicken with Chickpeas and Potatoes)
Kbab is a classic Arabic dish of chicken, chickpeas, and potatoes, simmered in a lemony egg mixture sauce. With this dish, you can either make your own fried potatoes or use thick cut steak fries. Once the chickpeas are tender, the potatoes are added to the sauce the last 2 minutes of simmering. Then the pan is placed under the broiler to brown the chicken.
Equipment
- broiler-safe stainless steel sauté pan
Ingredients
- 2 tbsp ghee
- 1 tbsp olive oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 cup dried chickpeas soaked in water overnight
- 3 tbsp parsley chopped
- 3 whole chicken legs drumsticks and thighs separated
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups water plus more if needed
- 1 lb steak fries prepared according to package directions
Egg Mixture
- 1 large egg beaten
- 1 tbsp lemon juice
- 1 ladle chicken sauce from the pan
- 1 tbsp parsley chopped
Instructions
- Melt the ghee into the olive oil in a large sauté pan over medium heat. Sauté the onions, garlic, chickpeas, and parsley for 5 minutes.
- Season the chicken pieces with ginger, cinnamon, salt, and pepper. Brown in the sauté pan for 15 minutes on all sides.
- Pour in 4 cups of water. Bring to a boil and reduce the heat to medium low. Cover and simmer for 30 minutes. If the chickpeas aren’t cooked through, add a 1/2 cup of water at a time and continue to simmer until tender.
- While the chicken is simmering, prepare the fries according to package directions. I like to bake mine to cut back on calories.
- Scoop out one ladle of the sauce from the pan. Best with an egg, lemon juice, and parsley. Set aside.
- Take out the chicken pieces from the sauté pan. Add in the fries and the egg mixture sauce. Simmer for 2 minutes, then turn off the heat.
- Add the chicken pieces back into the pan. Place under your oven’s broiler for 6-8 minutes until the top of the chicken pieces are crispy.
Kaukswe
Kaukswe
Kaukswe is a popular Burmese yellow curry served over rice noodles with a large variety of toppings. The curry sauce has basic ingredients that you probably all ready have in your cupboard. You can make this curry with or without meat; tofu being an acceptable protein substitute. Kaukswe is also eaten in Thailand and Laos, which borders to the East, using more ingredients indigenous to their cuisine. Burmese kaukswe uses more Indian ingredients, which borders to the West.
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion diced
- 6 garlic cloves minced
- 1” ginger peeled and minced
- 10 dried red chilies
- 1 1/2 lbs boneless skinless chicken thighs
- 1/4 cup chickpea flour
- 1 tsp ground turmeric
- 1 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- 1 1/2 cups coconut milk
- 1 cup chicken stock
- 1 cup bamboo shoots
- 1/4 cup lime juice
- 14 oz dried rice noodles prepared according to package directions
Toppings
- crispy fried onions
- crispy fried noodles
- crushed peanuts
- cilantro chopped
- serrano peppers thinly sliced
- lime wedges
Instructions
- Heat up the cooking oil in a large sauté pan over medium high heat. Sauté the onions for 5 minutes.
- Add in the garlic, ginger, and chilies. Cook for 1 minute.
- Add in the chicken, bamboo shoots, spices, chickpea flour, and salt. Cook for 5 minutes.
- Pour in the coconut milk and chicken stock. Bring to a boil. Reduce the heat to medium low and simmer for 15 minutes until the sauce thickens.
- Turn off the heat and squeeze in the lime juice.
