Chef Roger's Recipes

JAMAICAN JERK CHICKEN

SERVINGS: 6


INGREDIENTS:

1 TBS NUTMEG

1 TBS ALL SPICE

1 TBS BLACK PEPPER

1 TBS OREGANO (CRUSHED)

1 TBS SALT

1 TBS GARLIC POWDER

2 TBS BROWN SUGAR

1 ¼ TBS THYME (CRUSHED)

1 ¼ CUP FINELY CHOPPED ONION

¾ CUP WHITE VINEGAR

12 DRUMSTICKS OR 6 BREASTS


DIRECTIONS:

1. PREHEAT OVEN TO 350 DEGREES.

2. COMBINE ALL INGREDIENTS EXCEPT CHICKEN IN LARGE BOWL. RUB SEASONINGS OVER CHICKEN AND MARINATE IN REFRIGERATOR FOR AT LEAST 6 HOURS.

3. SPACE CHICKEN EVENLY ON NON-STICK OR LIGHTLY GREASED BAKING PAN.

4. COVER WITH ALUMINUM FOIL AND BAKE FOR 40 MINUTES. REMOVE FOIL AND CONTINUE BAKING FOR AN ADDITIONAL 30-40 MINUTES UNTIL THE INTERNAL TEMPERATURE REACHES 165 DEGREES OR UNTIL THE JUICES RUN CLEAR.



APPLE & POPPY SEED COLESLAW

SERVINGS: 6

INGREDIENTS:

2 CUPS SHREDDED GREEN CABBAGE

2 CUTS SHREDDED RED CABBAGE

1 CUP SHREDDED CARROT

1 GRANNY SMITH APPLE, JULIENNED

¼ CUP MAYONNAISE

¼ CUP OLIVE OIL

1 TBS APPE CIDER VINEGAR

1 TBS JUICE OF LEMON

1 TBS POPPY SEEDS


DIRECTIONS:

1. IN A LARGE BOWL, COMBINE THE GREEN CABBAGE, RED CABBAGE, CARROT AND APPLE.

2. IN A LARGE GLASS BOWL WHISK TOGETHER THE MAYONNAISE, OLIVE OIL, VINEGAR, LEMON JUICE, POPPY SEEDS, AND SALT AND PEPPER TO TASTE.

3. POUR MIXTURE OVER CABBAGE MIXTURE AND STIR USING A RUBBER SPATULA UNTIL WELL COMBINED. COVER.

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