Angostura and lime chicken

Caribbean food made easy: with Levi Roots, chicken

Friday night comes and I just want yummy, slightly naughty, fast food. But, I don’t want a takeaway as quite frankly, those available to me are less than satisfying. So, I ponder through my recipe collection for something that ticks all the boxes.

I tell you ladies and gents, this dish does tick all the boxes!!

This requires the minimal prep of mixing up the marinade and leaving the coated chicken for 40 minutes to soak up all of the flavors. Then it’s simply a matter of baking, cooking some rice and chopping up a quick salad. Easy and no requirement for me to be stood in the kitchen for hours.

As far as levels of yummyness go, I really can not explain what a taste sensation this turned out to be. The chicken was sweet, sticky and wonderfully moist and the salad offered a sweet and zingy side.

This dish would be brilliant in a summer bbq.

   
    
 

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Lamb to make you love

Caribbean food made easy: with Levi Roots, Lamb, Uncategorized

Lamb, when cooked right, can be one of my most enjoyed meats yet all too often, lamb for me is just too lamby.

Not on this dish though, this lamb was ridiculously brilliant, outstanding! It was moist, soft and full of a sweet flavor which paired with the fruity tangy pomegranate and onion salad was a match worthy of a Sunday! 

I also added some of my granddads home made gooseberry and mint jelly which was a brilliant addition, of course you can’t do that but I’m sure there is something comparable available!!

Well worth the pay out for the leg joint, I don’t believe you would get the same cook on a smaller joint such as a chop. Worth the time also!

   
A great bonus too…. I’ve been eating lamb wraps for two days!!

   
Well…. 😊

Puerto Rican chicken and Rice

Caribbean food made easy: with Levi Roots, chicken, Cook book, Food, Foodie, Spicy

After 3 alcohol free nights, yes 3!!!! (Well done me, I know), I treat myself and Gav last-night to a spicy dish out of the Levi Roots cookbook…..along with a bottle of Chardonnay.

This recipe has minimal preparation but requires a good hour cooking time (not 40 minutes as the book suggests).

Regardless of the slowish cook, defiantly try this dish!

The rice resulted in a almost risotto like texture and held so much fiery flavor, it was just stunning. The chicken thighs, despite the hour cook, were supremely moist and just soaked up so much juice, the whole dish was a true flavor sensation. A great, great dinner!

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