Boutique Managers Janice and Giovanna
Mrs. California
Berber Chicken with Coconut Cardamom Sweet Potato Puree Garnished with Micro Greens
Boutique Managers Janice and Giovanna Mrs. California Berber Chicken with Coconut Cardamom Sweet Potato Puree Garnished with Micro Greens
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I was motivated by Black History Month to dig deep into different African cultures and learn more about their delicious and complex cuisine. I was inspired by Jamaican cuisine and created a dish that I know you will LOVE! Here is my Jamaican Jerk Chicken with Sweet Potato Scallion Hash. Enjoy! Jamaican Jerk Chicken with Sweet Potato Scallion Hash
Serves 4 Ingredients For Chicken 7 cloves, garlic 1T ginger 1 habanero pepper 1T fresh thyme ½ tsp all spice zest and juice of 1 lime ½ tsp cinnamon 3 scallions 2T light brown sugar 1/2 C low sodium chicken broth or water, divided salt and pepper to taste 4 boneless skinless chicken breast For Hash 2 medium sweet potatoes, small dice 1/2 medium red onion, small dice 1 red bell pepper, small dice 2T butter 1/4 tsp cayenne pepper salt and pepper to taste 3 scallions Directions
This recipe is delicious. It's easy to make, healthy, & the kids love it to! Enjoy!
Chicken Lettuce Wraps Makes 15 wraps Ingredients 1 pound fresh boneless skinless chicken breast 1 Tbsp garlic, minced 1 Tbsp ginger, minced ¼ Cup soy sauce 1 tsp sesame oil 1 medium carrot, julienned 1 red bell pepper, julienned 1 yellow bell pepper, julienned 1 Cup bean sprouts 2 Tbsp fresh cilantro, rough chop 2 Tbsp fresh basil, rough chop 15 leaves of Boston bib lettuce Sweet Soy Sauce ½ Cup soy sauce 2/3 C light brown sugar 1 Tablespoon honey Directions 1. In a large plastic bag pour in the soy sauce, sesame oil, and the minced garlic and ginger. Add in your chicken breast and close the plastic bag being sure to remove the air. 2. Massage the chicken in the plastic bag to evenly coat the chicken with the marinade ingredients. 3. Refrigerate the chicken over night or for at least 3 hours. 4. Pre heat your oven to 350 degrees. Place the chicken on a foil lined baking sheet and bake for 15-18 minutes or until internal temperature reads 165 degrees and juices run clear. 5. Let chicken cool and cut into thin strips. Set aside 6. For sweet soy sauce add all the ingredients together in a small sauce pot and cook on low heat until caramelized and thick. (about 10-15 minutes) Whisk constantly. If you want it a little bit sweeter add in another Tablespoon or two of honey. 7. In a medium bowl gently mix together your bell peppers, carrot, bean sprouts, cilantro, and basil. 8. To make wraps add 1 – 2 pieces of baked chicken and about 1 to 2 tablespoons of vegetable mix in each lettuce leaf. Garnish with a drizzle of your sweet soy sauce and slices of scallions. |
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March 2013
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