Pineapple Ginger Honey Chicken.

We are keeping it sweet and spicy in this recipe that can be done two ways.

The pineapple, ginger, jerk seasoning and honey make the main flavour base for the chicken.

You can choose to bake then toss in the sauce which you will have simmered down, or you can grill the chicken in a pan then add the marinade to cook down and cost them through. I tried both ways and they are equally delicious.

The heat and spiciness of the jerk seasoning go so well with the sweetness of honey and pineapple. Uganda pineapples are the sweetest, they will have your tastebuds dancing in delight. The ginger adds a tang and burst of flavour and of course you can never go wrong with some garlic and lemon when it comes to chicken.

Our ingredients are:-

  • 1 tablespoon each of honey, apple cider vinegar, blackstrap molasses.
  • A pinch of black salt
  • Crushed very ripe pineapple 2 cups (puréed pineapple)
  • Juice of one lemon
  • I teaspoon each, ginger powder,  garlic powder,  dried mixed herbs and paprika.
  • 1 tablespoon of jamaican jerk seasoning.
  • 1 kg Chicken pieces. ( I used wings both thighs and legs will work well too, just cook longer).

Mix all the above well.

Trim and clean your wings. Add marinade and refrigerate overnight or at least four hours.

The longer you marinate, the more the flavour spreads out in the chicken.

Preheat oven to 180°C 

Brush oil on baking rack arrange wings skin down and brush a bit of marinade bake for  about 40 minutes.

Turn and bake for about 10 minutes more to brown the other side. 

As wings bake, in a small pan heat remaining marinade till it boils, then reduce to a simmer till it thickens, if too runny you can add a teaspoon of cornstarch mixed with 1 tsp water to thicken.

Put in a large bowl, add the now ready wings and toss in the bowl with some fresh chopped coriander leaves and some toasted sesame seeds. 

You can also grill them on the stove top and add the marinade last to simmer off and coat the chicken for the last 20 minutes of cooking. Ensure it doesn’t burn.

Serve with plantains or roast potatoes and a salad for a tasty, sweet and spicy meal. 

Had mine with deep fried potatoes and avocado kachumbari.

Remember to eat with your hands. 🤗

Simple Curried Goat.

This is a lovely goat curry recipe that is full of warming spices but not much heat.

It is colourful, tasty, filling and easy to make which as you know is my forte right here.

You will need:-

  • About 1.5kg bone in goat meat.
  • 1 tbsp spice blend ( equal parts ground cloves, cinnamon and nutmeg).
  • Juice of half a lemon.
  • 1 tbsp fresh ginger, turmeric and garlic (crushed into a paste).
  • 2 medium green capsicums, chopped into strips.
  • Salt and pepper to taste.
  • Two sliced onions.
  • 1 tbsp tomato paste
  • 1 tablespoon curry powder.
  • I large potato, chopped.
  • 1 large chopped carrot.
  • Coriander leaves for garnish.

Method.

Garlic, ginger, turmeric and a spice blend of equal parts ground cinnamon, nutmeg and cloves.

Crush the garlic, ginger and turmeric. Add the lemon juice, spice blend, salt and pepper into a thickish paste.

Cut the goat meat into medium pieces, smear with the spice paste, cover and let marinate for a few hours or overnight.

Heat 2 tbsp of oil in a pan till hot.

Sear the meat till brown to seal the juices inside.

Add the onion and mix well till soft then add the curry powder and tomato paste, mix well make sure it doesn’t burn. Add 2 cups of water, enough to just cover the goat.

Lower heat and let the goat simmer for an hour or so, till tender…Then add the chopped capsicum, potato and carrot and simmer a while till the potatoes are done and the sauce is to your liking.

As it cooks, do not forget to check seasoning and stir after a while so it doesn’t burn and stick at the bottom of the pot.

Garnish with coriander and serve hot.

Cooking it low and slow allows all the spices to cook down and release all their awesome flavour into the meat, potatoes and carrots. The meat is tender and falls of the bone but not mushy, and the potatoes and carrots are cooked but still firm and full of the amazing curry flavour.

If you are wondering how to please your family this weekend… try this dish. It is definitely worth the effort.

Served up with some rice and salad is a great way to enjoy this truly delicious meal.

This dish smells, looks and tastes amazing!