Healthy Jamaican Recipes: Grilled Island Spiced Chicken + Ragout with Pumpkin Rice

Hi Couples family, Hope you are hungry for some good, home-cooked Jamaican cuisine this Monday! I made this for my husband Bryan this weekend and we are both big fans of this recipe from Chef Stefan Spath. Hope you enjoy it as much as we do. To make your night even more romantic, dim the lights, set a romantic table for two, and add a complementary glass of wine to the meal to enjoy together. If you're like me, I like to pin my favorite recipes to a board where I can reference while cooking in the kitchen. 

Grilled Island Spiced Chicken Breast over Black Bean Tomato Ragout with Pumpkin Brown Rice Pilaf 2 Portions 2 each chicken breast, skin on 1 tbsp chopped thyme 3 each crushed pimento berries 1/2 tsp chopped scotch bonnet peppers 1/2 tsp ground cumin 1 tsp paprika powder 1 small chopped onion 2 cloves crushed garlic 2 tbsp olive oil sea salt Combine all above ingredients (except sea salt), place in a zip lock back and marinate chicken breast overnight. The next day remove chicken from marinade. Sprinkle lightly with sea salt. Heat grill pan and cook chicken on 5 minutes each side until done.

Black Bean Tomato Ragout 1 cup cooked drained black beans 1 onion - finely diced 2 cloves garlic - finely diced small bunch of chopped scallion sprig of thyme 2 large tomatoes - char grilled and skin removed then crushed 1/2 cup white wine 1/2 cup brown chicken stock salt and freshly ground black pepper Saute onions, garlic and scallion in olive oil. Add thyme and crushed grilled tomatoes. Stir in white wine and chicken stock. Bring to a boil and allow to simmer for about 10 - 15 minutes. Season with salt and pepper.

Pumpkin Brown Rice Pilaf 1 small onion diced 1 clove garlic diced 2 tbsp olive oil 1 cup pumpkin - peeled and diced 1 cup brown rice - washed and drained 2 cups chicken stock 1 bay leaf small sprig of thyme In a heavy saucepan saute onions and garlic in olive oil. Add pumpkin and thyme and saute for 2 minutes. Add brown rice. Saute for another minute. Add chicken stock and bay leaf. Cover and bring to a boil. Cook for about 15 - 20 minutes until all liquid is absorbed and rice is done. Fluff up rice with a fork and serve immediately.

Then, ENJOY! Have a wonderful week, Couples family!

One love,


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