Jamaican Jerked Chicken and Indian Rice Kheer
Jamaican Jerk Chicken
3- chicken legs
2 tablespoons olive oil
2 tablespoons jerk seasoning
2 limes, juiced
2 tablespoons jerk seasoning
2 limes, juiced
Preheat oven to 400°
Brush chicken with oil and sprinkle with Jerk Seasoning. Place in a shallow roasting pan and bake 30 minutes or until cooked thoroughly.
Sprinkle with lime juice and serve hot
Sprinkle with lime juice and serve hot
How to make Jerk Seasoning
- 1 tablespoons sugarshopping list
- 1 tablespoon salt
- 1 tablespoon ground thyme
- 1 1/2 teaspoons ground all-spice
- 3/4 teaspoon cinnamon
- Stir together ingredients. (Store in air tight container at room temp)
Indian Rice Kheer
1/2 cup Basmati rice
4 cups whole Milk
4 tbsp sugar (more or less according to taste)
1 tsp Raisins
2 tbsp mixture of nuts chopped ( almonds, cashew, Pistachios etc )
½ teaspoon Cardamom powder
A pinch of saffron
- Wash rice. Mix rice and milk together and heat till it starts boiling.
- Reduce the heat and let it simmer till rice is cooked and the mixture is thick. Keep stirring once in a while to prevent rice sticking to the bottom and the sides.
- When it is thick and creamy, add sugar, cardamom powder, raisins and chopped nuts.
- Cook for 10 min more. Remember it will thicken still further when cool.
- you can use left over rice and add pink food coloring if you like
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