This recipe can easily be left to simmer away in a slow cooker for eight hours before adding the chicken. It yields a large quantity of sauce that freezes well if you're feeding a smaller group. Serve over hot steamed basmati rice.
Grilled chicken is totally ubiquitous - it's on every menu and it's usually no big whoop. In fact, it's often boring. But this chicken is SOOOOO worth getting excited about! It's slathered in mustard, lemon, rosemary, and spicy crushed red pepper so it just titillates you palate with flavor. Then it's grilled until the outside is tangy, crusty, and crispy while the inside stays nice and moist. To make this as super-secy as possible, it's served with a perfectly charred and caramelized lemon half for an extra squeeze of flavor.
"We like to serve this supper in a large soup plate, so that it's easy to chase around the sauce with your roll or dumpling. Try horseradish as a perky accompaniment. Traditionally a part of chicken stew (another great winter braising dish), these are ideal sauce sponges. For a kick, add 1 tsp (5 mL) of chopped rosemary for fragrance."
A Vermont tradition for a snowy day. The vegetables are commonly on hand throughout the winter, and the sharp Vermont cheddar cheese zests the soup up nicely.
Our vegetarian version of Shepherd's Pie was always good at the cafe, but it reached its optimum in flavor when one of the cafe cooks added tofu to the recipe. The missing link provided more texture, taste, and protein to the pie.
From Khadija Ali of Tiffin's, Port of Spain Potato Chana Curry
The foods of Trinidad are such an amalgam, not only of the produce and cooking styles of Africans, Amer-Indians, Indians, Syrians, Chinese, Spanish, Portuguese, and French but also of different periods in the food histories of all those involved.
