JERK CHICKEN THIGHS WITH TROPICAL CHUTNEY
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 27
Steps:
- For the jerk chicken: In a gallon-size ziptop bag, mix together the allspice, brown sugar, garlic powder, onion powder, salt, cumin, ginger, nutmeg, black pepper, cayenne, cinnamon, cloves, orange juice and 2 tablespoons of the olive oil. Trim the chicken thighs and marinate in the bag at room temperature for up to 45 minutes while you make chutney.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook until cooked through, 3 to 4 minutes per side.
- For the tropical chutney: Combine the vinegar, honey, coriander, cinnamon and cloves in a small saucepot and bring to a boil. Add the mango, papaya, pineapple, garlic, jalapeno, ginger and a pinch each of salt and pepper and lower the heat to medium low. Cook until the fruit has softened and absorbed all the liquid, about 40 minutes.
- Serve the chutney with the jerk chicken.
TROPICAL GLAZED HAM WITH CURRIED PINEAPPLE CHUTNEY
Steps:
- Roast ham:
- Position rack in bottom third of oven and preheat to 350°F. Using sharp knife, cut parallel lines 1 inch apart in fat layer and rind on ham. Cut more lines in crosswise direction, making diamond pattern.
- Stick 1 whole clove into center of each diamond. Place rack in roasting pan. Place ham on rack. Roast ham 2 hours. Reduce oven temperature to 300°F. Continue to roast ham until golden, about 1 hour.
- Make glaze:
- Meanwhile, combine mango nectar and next 6 ingredients in heavy medium saucepan. Bring to simmer over medium heat. Cook until glaze thickens and coats spoon, stirring often, about 14 minutes; set glaze aside.
- Glaze ham:
- Remove ham from oven. Maintain oven temperature. Using pastry brush, dab all of glaze over ham, being careful not to dislodge crisp diamonds of fat and rind.
- Return ham to oven. Roast until ham is heated through and glaze is brown, about 35 minutes.
- Transfer ham to platter; let stand 15 minutes. Spoon chutney into bowl. Slice ham and serve with chutney.
SPICY TROPICAL FRUIT CHUTNEY
This, we made to serve with the "Swordfish Skewers With Escoveitch Tartar Sauce!" Chef Bradford Thompson created this recipe to balance some of the fiery Jamaican dishes he likes to cook at home. It is made with a mix of fresh mango, papaya and pineapple, and it is delicously sweet and delicately spicy. F&W Magazine, June 2008 edition, from - Real Flavor Of Jamaica: A Fast & Fabulous Road Trip.
Provided by Manami
Categories Chutneys
Time 1h
Yield 3 cups
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the vinegar, honey, brown sugar, coriander, cinnamon stick, cloves and bay leaf and bring to a simmer.
- Add the pineapple, mango, papaya, garlic, ginger and Scotch bonnet and season lightly with salt and white pepper.
- Simmer over low heat for 30 minutes.
- Let cool.
- Discard the cinnamon and bay leaf.
- Serve at room temperature or chilled.
- **The chutney can be refrigerated for up to 2 weeks.
Nutrition Facts : Calories 191.7, Fat 0.5, SaturatedFat 0.1, Sodium 9, Carbohydrate 50, Fiber 3.7, Sugar 42.9, Protein 1.4
TROPICAL CHUTNEY
A tropical chutney of mango, pineapple, and fiery pepper is the perfect complement to roasted red snapper.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 11
Steps:
- Combine 1/2 cup nectar, sugar, lime juice, ginger, and garlic in large skillet, and set over medium-high heat; bring to a boil, and reduce heat to medium; let simmer until syrupy, 8 to 10 minutes. Raise heat to medium high; add mango and pineapple. Cook, tossing, until fruit is glazed, about 10 minutes.
- Transfer to bowl. Add jalapeno, red pepper, and cilantro; toss. Add remaining 2 tablespoons nectar to pan; scrape up cooked-on bits. Pour into bowl. Adjust seasoning. Serve immediately, or refrigerate up to a few days
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