Jamaican Chicken

(from scdiet.org)

1) 1/4 cup minced green onions
2) 1 Tbsp oil
3) 1 Tbsp hot pepper sauce
4) 1 tsp cinnamin
5) 1/2 tsp salt
6) 1/2 tsp nutmeg
7) 2 large cloves garlic, minced
8) 4 boneless, skinless chicken breats (about 1 lb)

Mix first 7 ingredients in a large plastic bag. Add chicken, close bag and mix to coat chicken as evenly as possible. Refrigerate 30 minutes or overnight.

Grill or broil, 4 or 5 inches from heat, 10-12 minutes or until desired doneness.

Chicken Soup

(from BTVC)


Homemade Chicken Soup
Using the largest pot you have, fill half of it with the chicken parts (legs and thighs make the most flavorful soup).
Peel about ten carrots and add to chicken.
Add about two large onions, a few stalks of celery, and some parsley.
Season with salt.
Fill pot with water.
Simmer for about 4 hours, remove celery and onion.

Braised Chicken

adapted from Pioneer Woman

3 lbs thighs
3 chicken breasts
3 garlic cloves
32 oz baby carrots
2 tomatoes (optional)
2 bell peppers (optional)
1 large onion
1/2 cup chicken broth (optional)
1/2 tsp ground cumin
1 tsp paprika powder
1 tsp curry powder
1/2 tsp cinnamon
1/4 tsp salt
3 tbsp oil

Directions:
Preheat your oven to 350F (175C).
slice peppers, chili, and onions, dice tomatoes if using

mince garlic - mix with oil and spices for marinade
Dump baby carrots in pyrex, layer chicken on top, season with salt and pepper brush on marinade

If using chicken with skin, start and finish with skin side up.

30 min at 350, turn chicken, another 30 min, turn chicken, cook to internal temp 170.

Sweet and Sour Chicken (or Pork)

(adapted from an About.com recipe)
Faster than waiting for delivery. Healthier than fried mystery meat. Less frightening than fuscia sauce.

• 1/2 cup orange juice (or apricot wine plus a little lemon and lime juice if there is no OJ)
  
• 2 Tbsp. low sodium soy sauce
• 1 Tbsp. honey
• 1 Tbsp. cornstarch (optional)
  
• 1/2 tsp. ground ginger
• 1 Tbsp. canola oil
• 1 tsp sesame oil
• 1 clove garlic, minced
  
• 1 pork tenderloin, sliced 1/4" thick OR 1 lb boneless, skinless chicken breast cut into small cubes
  
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• pineapple rings, chopped the same size as the peppers
• brown rice (optional)
  

Mix orange juice (or wine), soy sauce, honey, lemon/lime/pineapple juice, cornstarch and ginger in small bowl. Set aside.
Heat oil in large skilet and add garlic and meat; cook meat thoroughly.
Add pineapples and peppers and stir fry 4-5 min.
Add juice mixture and bring to a boil. Simmer 1 minute until sauce is thickened, stirring constantly. Serve over hot cooked rice