Fried Chicken

Fried Chicken, Caribbean Style

The direction say that mixing the chicken up for marinating is mess and boy is it!!!

Makes: 4 servings
Time: 2 hours, largely unattended


8 chicken thighs (I used boneless chicken breast)
Salt and black pepper to taste
1 Tablespoon curry powder
1/2 ground all spice ( I did not have any do I used 1/4 teaspoon of cinnamon and 1/4 teaspoon clove)
2 Tablespoon minced garlic (so I have to admit I read this wrong and put ginger in, after see the mistake I added garlic too.)
1 Scotch bonnet seeded, and minced, or cayenne to taste (I used cayenne)
1 egg
1 cup flour
Corn oil for deep frying
Lemon or lime wedges for serving


1. Toss the chicken in a bowl with salt, pepper, curry, allspice, garlic, chile, 2 tablespoons water, and the egg. When thoroughly combined, blend in the flour, using your hands. The mixture will be a mess! Keep mixing until most of the flour is blended with the other ingredients and coat the chicken-ti will never be perfect, so don't spend too much time on it. Refrigerate for at least an hour and up to a day.


2. When you're ready to cook, put about 2 inches of oil in a skillet or large deep saucepan and turn the heat to medium-high. When the oil reaches about 325 degrees- a pinch of flour will sizzle-you can begin to fry chicken. Dredge each piece in any flour that remains in the bottom of the bowl and gently place in the oil. Do not crowd; cook in batches if necessary (this chicken will stay hot for a good 15-20 minutes). Fry, turning 3-4 minutes, until nicely browned all over, about 20 minutes. At that point the piece will be done but if you want to make sure, make a small slit in each piece and check for blood.



3. Serve hot, warm, at room temperature, or cold with lemon or lime wedges.



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Lamb Shanks with Lentils

We have had a small piece of leg of lamb in the freezer and I thought we should use it before it got freezer burn. I LOVE lamb shanks....I think they might be my favorite thing to eat!!! I am always on the look out for a good lamb shank. So I bought three lamb shanks and used the piece of leg and tried this recipe.

Lamb Shanks with Lentils
(France)

Makes: 4 servings
Time: At least 2 hours, largely unattended

3/4 pound dried lentils, rinsed and picked over
2 medium carrots, chopped
1 onion, chopped (I used a large leek)
1 tablespoon minced garlic
2 bay leaves
1 bottle dry red wine
4 lamb shanks
Salt and pepper to taste

1. Preheat oven to 400 degrees. Combine the first 7 ingredients in a roasting pan or flameproof casserole and stir; bring to a boil on top pf the stove, then nestle the lamb shanks among the lentils, cover the pan (aluminum foil will do), and put in the oven. Lower the heat to 350 degrees and cook, undisturbed, for about an hour.

2. Uncover and stir the lentils gently; season with salt and pepper. Re-cover and cook for about 1 hour more, until the lentils are very tender and the lamb begins to pull away from the bone; if at any point the mixture threatens to dry out, add more wine or water. And don't worry about overcooking the lentils; just make sure the lamb is done. When the lamb is tender, uncover the pan, raise the heat to 400 degrees, and cook for another 15 minutes or so, just to brown the top a bit. Taste, adjust the seasoning, and serve or cool, cover, and refrigerate for up to a day before reheating.

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