Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Jamaican chicken with sweet potatoes
Date: May 31, 2008
8 skinless chicken thighs
2 large sweet potatoes (about 2 pounds)
1 normal cup orange juice
1/2 normal cup unbleached all-purpose flour
1/2 normal cup pineapple juice
1 normal cup canned, unsweetened pineapple chunks
, , , (reserve the liquid)
2 bananas, cut into chunks
1/2 normal cup chopped unsalted peanuts
2 tablespoons or more vegetable oil
1 bay leaf
Salt and pepper, to taste
Heat the oil in a frying pan. Coat the chicken pieces with the flour. Brown the chicken pieces on both sides over average-high heat, adding more oil if necessary. Salt and pepper the chicken pieces to taste.
Cut the potatoes into quarters. Add the potatoes, the orange and pineapple juices, and the bay leaf to the skillet. Bring the mixture to a simmer and cook for 15 minutes, partially covered, turning the chicken once. The potatoes should be tender and the chicken pieces cooked through.
Remove the chicken and potatoes and keep them warm. Discard the bay leaf. The pan juices should be thick and syrupy. If not, cook over high heat until they're reduced to a sauce consistency. Add pineapple chunks and bananas. Heat through. Pour the fruit mixture over the chicken. Sprinkle the peanuts over the top.