Tag Archives: crispy

Jamaican Style Oven-baked Chicken

JA Oven Baked Chicken
Crispy yet moist chicken – BAKED!

I missed my extended Jamaican family so I pulled out an old-school Jamaican recipe by Enid Donaldson and made my own version (really, just different ratio of ingredients) of the oven-baked chicken.

Ingredients: Serves 2-4 (depends on how much you eat)
3-4 lb chicken thighs with or without skin (also can use breast, legs, etc.)
4 cloves of garlic
2 stalks green garlic (or 1 stalk scallion – white and green part)
1/2 tsp dried thyme
2 Tbs vinegar
3 tsp salt
½ tsp sugar
1 tsp poultry spice mix (or your choice of dried herbs)
1/2 tsp black pepper
2 Tbs butter or margarine – melted
½ cup ketchup
½ cup evaporated milk
1 cup panko (bread crumbs)

Guide:
Finely dice garlic cloves and green garlic (or scallion). Mix garlic and green garlic along with vinegar and thyme in a container or plastic bag large enough for the chicken and the vinegar mix to marinade. Combine chicken with the vinegar mix and marinade for 10 min.

Take the marinated chicken out into a separate container large enough for the chicken. Dump the vinegar mix and discard. Flavor the marinated chicken with salt, sugar, herbs (of your choice), and black pepper.  Mix ketchup, evaporated milk and melted butter and combine with marinated chicken. Marinade in this pink sauce for at least 30 min. (I marinated overnight)

Preheat the oven to 350 degrees.

Take the marinated chicken out and pat  dry-you don’t want it to be too wet or else the breadcrumbs will get too moist and lose that crispy texture. Lay the skin side of the chicken (or either side if skinless) into the panko and place the chicken breaded side up on a greased pan. Sprinkle or spray the top of the chicken with a little bit of oil.(I used pam spray)

Bake for 45-1hour. Serve warm or cold.

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*Why I don’t bread both sides – When baking, the juice from the chicken oozes out and  gets absorbed by the panko and gets too gooey on the bottom.

*If you pack this for lunch, your cubicle neighbors will for sure smell the garlic!

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Crispy and Chewy Chocolate Chip Cookies


Crispy on the outside, chewy on the inside!

This morning at 5:40am, I was woken up by my foster dog Alfie. He wanted to be let out so I grabbed him along with our dog Mo(hawk) and stepped outside. The air was so chilly that it woke me right up. I contemplated on going back to bed, but the sun was up, I wasn’t tired or anything, so decided to bake cookies! WHY NOT.

I remember reading a basic cookie recipe in “Savory Sweet Life: 100 Simply Delicious Recipes for Every Family Occasion” by A.Currah. Like she has in her title, it was so simple that I didn’t have to dig the book out again for the recipe.

Well, after 30 minutes in the kitchen, our house smelled like a cookie factory. Then I contemplated on what to do with 3 dozen cookies…keeping them all at home would be a BAD IDEA…
I decided to set some aside for my family, then split the rest in half for my colleagues and my boyfriend’s colleagues.

We don’t have any cookies left at home…which means I get to bake something new again! YAHOO~!

Ingredients:Her recipe says 4 dozen, but I made mine so big that I got 3 dozen
1 cup butter (2 sticks unsalted butter) – room temp
½ cup granulated sugar
1 ½ cups – dark brown sugar
2 eggs
2 tsp – pure vanilla extract
2 ¾ cup all purpose flour
1 ½ tsp baking powder
1 tsp baking soda
¾ tsp – finely grounded sea salt
2 ¼ cup semi sweet chocolate chips

Guide:
Preheat the oven to 360 degrees.

Using either a hand mixer or a standing mixer, mix butter and both sugar on medium for 3 minutes or until fluffy. Add an egg at a time and continue to mix. Add in vanilla extract.
Slow down the machine to add flour, baking powder, baking soda and sea salt until combined.
Add in the chocolate chips and stop the machine once they’re equally distributed in the mixture.

Line 2 baking sheets with parchment paper. Scoop 2 Tbs worth of dough and place them 2 inches apart from each other. Bake for 11 minutes or until you see the corners turn golden brown.

Take them out of the oven; let them sit for 2 minutes before moving the cookies onto a cooling rack.

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Below picture is a good example of what NOT TO DO if you want round cookies.

If you want round cookies and not square ones, I urge you to bake them in 2 batches (2 sheets at a time).
I’m known to be impatient with these things and tend to overcrowd my sheets…so of course today’s cookies came out SQUARE. Still, most importantly, they tasted amazing!