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Breast of chicken cinammon
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Yield: about 1 1/2 quarts
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| Bob Marley's Reggae: Jerk Marinated Chicken Breast Skewers, Chargrilled and Served with Creamy Cucumber Dipping Sauce and Yucca Fries Recipe courtesy Bob Marley’s Restaurant, in Orlando, Fl., 2000 Show: Emeril LiveEpisode: Salute to Citywalk Rated: 5 stars out of 5Rate itRead users' reviews (23) Filed under: Vegetables, Yuca, Fruit, Pineapples, Dairy, more RECIPE RATINGS & REVIEWS(23) Cook Time:15 minLevel: --Yield: 4 servings Recipe Tools: Print Recipe Get Card Save Recipe Ingredients For the Jerk Marinade: | |
| 1 | onion, finely chopped |
| 1/2 cup | finely chopped scallion |
| 2 teaspoons | fresh thyme leaves |
| 1 teaspoon | salt |
| 2 teaspoons | sugar |
| 1 teaspoon | ground Jamaican pimento, (allspice) |
| 1/2 teaspoon | ground nutmeg |
| 1/2 teaspoon | ground cinnamon |
| 1 | hot pepper, finely ground (or 2 Scotch bonnet peppers) |
| 1 teaspoon | ground black pepper |
| 3 tablespoons | soy sauce |
| 1 tablespoon | cooking oil |
| 1 tablespoon | cider or white vinegar |
| 2 pounds | chicken breast, dice 1/2-inch thick |
| 12 wooden skewers, soaked in water for 2 hours Green tai leaves | |
| 2 pounds | fresh Yucca, peeled, cut into fries |
| 1 recipe cucumber sauce, recipe follows | |
| Fresh pineapple wedges | |
| Directions For the marinade: mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor. Preheat the fryer. Skewer 2 1/2 ounces of chicken onto each skewer. Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight. Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side. Place the Yucca fries in the fryer and fry the fries until golden brown. Remove and drain on paper towels. Season with salt. Place 3 of the skewers on the left side of the plate. Place green tai leaf on the other end of the plate and top with a wedge of fresh pineapple. Place 6 ounces of cooked yucca fries in the middle of the plate. Place 3 ounces of cucumber sauce in a souffle cup next to the skewers and serve. CUCUMBER DIPPING SAUCE: | |
| 25 ounces | cucumber |
| 7 ounces | sour cream |
| 7 ounces | mayonnaise |
| 1-ounce | cider vinegar |
| 1/2-ounce | salt |
| Pinch | cayenne pepper |
| 1/2-ounce | Dijon mustard |
| 1/2-ounce | chopped garlic |
Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of ingredients and puree in a blender. Yield: about 1 1/2 quarts
RESTAURANT RECIPE
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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