I haven’t been to Jamaica. There’s my disclaimer. But, I love a restaurant in the city called Patio. I was craving those flavors but didn’t want jerk chicken. I wanted stewed chicken. So, I made this up.
Stewed Cumin Chicken with onions and tomatoes
* 2 whole chicken legs (thigh and drumstick)
* 1 red onion sliced
* a handful of cherry tomatoes slice in half
* 1/2 teaspoon paprika
* 1 tablespoon cumin (decrease a bit if you’re not a huge fan)
* 1 bay leaf
* 1 1/2 – 2 cups chicken broth
* handful of cilantro sprigs
In a Dutch oven, heat 1 tablespoon of olive oil over med/high heat. Season both sides of the legs with salt, paprika, and a bit of the cumin. Place the seasoned legs in the pot and brown on both sides.
Then add the rest of your ingredients. The broth should come up to at least the middle of the legs. Cover slightly and stew (low gurgle not boil) by reducing the heat to low for 25 mins. Flip the legs and cook slightly covered for another 20 mins. Taste for salt.
Served with tortillas, black beans, fried plantains, avocados, fresh cilantro and hot sauce.
This was a huge hit! Enjoy!
Today’s the day I’m going to post all my recipes that I’ve been meaning to archive here since THANKSGIVING! It’s been cray, don’t ask. But I’m ready to finally mark this one off my to do list and I’m starting with my most favorite lasagna recipe.
I bought an Ann’s frozen veggie lasagna for lunch something like ten years ago. Ever since then, I made my own because it’s so easy and feels so healthy. I know. Can you believe I just said healthy and lasagna in the same sentence?
It’s a great Summer lasagna especially if you finish it off it the BBQ instead of the oven. But it was so delicious last week that … Well, I made another batch this week.
* lasagna noodles
* 1/2 cup ricotta
* handful of frozen cut spinach
* 2 zucchinis – cut into 1/2″ x 1/2″ cubes
* firm tofu – same amount as zucchini cut to the same size
* 1 medium yellow onion diced
* 4 cloves of garlic minced
* 1 jar of your favorite marinara
* 1 tsp dried oregano
* shaving of nutmeg
* salt and pepper
* shredded Mozerella
* shredded Parmesan
Preheat your oven to 350.
Boil water in a large pot. Add a bunch of salt so that it’s as salty as the sea. Add enough lasagna noodles to loosely fill the bottom of your 9×12 baking pan. Then multiply times three. (remember that the noodles expand so account for that by loosely filling the pan).
Heat a tablespoon of olive oil in a large pan over med heat. Add the onions, garlic, oregano and a pinch of salt. Cook for three minutes. Add the zucchini and cook until tender. Add the spinach and stir until the spinach is incorporated. Turn off the heat. Add the ricotta and nutmeg and mix. Add 2 tablespoons of sauce to the mix. Finally add the tofu and gently fold it in (you don’t want to break up the pieces). Taste for salt and pepper.
Spread 2-3 tablespoons of sauce on the bottom of your baking pan.
Spread one layer of lasagna noodles. Then layer half your veggie mix on top of the noodles. Sprinkle lightly with cheeses. Add another layer of noodles and repeat with the last of the veggie mix. Add another layer of noodles. Pour about two cups of your sauce on top and spread it around to cover the noodles. Sprinkle with cheese.
Cover the pan and pop into the oven for 25-30 mins. Let it sit for 10 mins before cutting into it.