Good morning! I hope your Thursday is off to a great start!
My day started just how I like it:
Latte, long walk with Buddy in the park, and a delicious breakfast of Greek yogurt, sliced banana, strawberries, blueberries, and coconut macaroon granola (one of my favorites–from the Whole Foods bulk bin).
Now on to business.
The other day I promised to post the recipe that I use this amazing sauce for:
Last summer, Justin and I celebrated our 1st wedding anniversary in Turks and Caicos.
Turks and Caicos definitely has that laid-back island feel to it. It was a very relaxing trip filled with lazy days at the beach, bike rides, tennis, snorkeling, boating, and plenty of delicious food.
While walking along the beach one day, we decided to stop at one of the beachfront restaurants for lunch. While there, we had some jerk chicken that was incredibly delicious. We were excited when we found the jerk seasoning at one of the local souvenir shops before we left.
While that sauce is now long gone, we were able to find a comparable replacement, Walkerswood Jamaican jerk seasoning (pictured above), which is sold at Whole Foods and World market. On a side note, we also bought the below mango chutney sauce from the souvenir shop (it was pretty good, but as you can see there is still some left…)
The brand name for both the mango and jerk sauce, “bambarra”, is actually the name of one of the beaches of Middle Caicos, one of the Turks and Caicos islands that we visited during our stay.
When we came home from our trip, we immediately started using the jerk sauce almost every time we grilled. After the initial experimentation, however, we kept going back to a dish that was incredibly simple, but surprisingly delicious–and we have been making it almost weekly since last summer. The roasted carrots are so sweet and the roasted broccoli has a pleasant nutty flavor that is perfectly balanced with the spiciness from the jerk chicken and the fragrant basmati rice.
As I said, seems simple and not that special but trust me on this one, you will not be disappointed.
Jamaican Jerk Chicken with Veggies and Rice
6 large carrots
1 bunch broccoli
1 lb boneless skinless chicken thighs
Jamaican jerk seasoning
1 cup basmati rice (white or brown)
1.5 cups chicken broth
1. Preheat oven to 400 and turn grill to max heat.
2. Trim any excess fat from the chicken thighs. Place them in a large bowl and drizzle with a little olive oil (to keep from sticking to the grill), then toss the chicken with about 4 tablespoons of the jerk sauce. Set aside to marinate a bit while you prepare the veggies.
2. Slice the carrots and chop broccoli, and place on a baking sheet. Note: If your grocery store has them, I highly, highly recommend rainbow carrots–they are incredibly flavorful when roasted! I found these at Whole Foods.
3. Toss veggies in olive oil and roast for 20-30 minutes, turning every 10 minutes or so. The key is to get the veggies nicely crispy and browned, almost on the edge of looking burnt–that’s where the flavor is!
4. For the rice: In a medium saucepan, add the 1 cup rice, 1.5 cups chicken broth, and a drizzle of oil olive (this helps give the rice a great texture). Bring to a boil then turn heat to low, cover, and cook for 15 minutes. Remove from heat and let sit for an additional 5 minutes before fluffing with a fork.
5. For the chicken: When the grill is nice and hot, place the chicken on the grill and cook for about 7 minutes on each side.
6. Cut chicken into bite size pieces and mix with roasted veggies (this helps transfer a little of the seasoning to the already delicious veggies, taking them to a whole other level!)
7. Serve over the rice and enjoy!
Hope you try it soon!