Due to outstanding picnic weather, we decided to grill up some spicy Caribbean chicken with a traditional and a creatively non-traditional side dish, and pair it with our 2010 Müller Thurgau. We also found our freshly bottled 2011 Voignier, 2011 Madeleine Angevine, and even our 2011 Pinot Noir rose faired well with the flavorful foods.
6 lb. boneless skinless chicken thighs
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
3-5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 C. fresh lime juice
2 T. soy sauce
3 T. olive oil
1.5 T. salt
1 T. packed brown sugar
1 T. fresh thyme leaves
2 t. ground allspice
2 t. black pepper
3/4 t. freshly grated nutmeg
1/2 t. cinnamon
Blend all marinade ingredients in a blender until smooth. (Use latex gloves when handling the peppers and blended marinade.)
Unroll the thighs and rub marinade in thoroughly. Place in zip locks bags, and marinate 6-12 hours in a shallow pan in the refrigerator. Turn several times.
Heat a large skillet over medium high heat. Add oil and lightly brown chicken in batches. Set chicken aside keeping warm. Remove skillet from heat. Add wine and scrape to loosen browned bits.
Heat a large stew pot over medium heat. Add onions and 1 t. salt. Saute without browning 2-3 minutes. Add garlic, oregano and chili, saute another couple of minutes. Add wine, tomatoes and sugar. Bring to a simmer, stirring several times.
Add chicken, gently stir together, bring to a simmer and cover. Stir several times, and keep at a low simmer 10-15 minutes, or until chicken is just done (165F internal temperature).
Adjust seasonings. Remove from heat. Stir in parsley and basil. Serve immediately.
Recipe courtesy of Epicurious.
2 T. vegetable oil
1/2 yellow onion, chopped
4 garlic cloves, chopped
2 C. Basmati rice
1 t. salt
1 t. grated fresh ginger
1 C. water
1 C. chicken stock
2 C. coconut milk
1 15-ounce can kidney beans, rinsed and drained
2 t. dried thyme
1 whole Scotch bonnet chile (can substitute a whole habanero)
Heat the oil in a medium pot over medium-high heat. Add the onions and saute for 4-5 minutes, until they begin to brown on the edges.
Add the garlic and rice, stir well and cook for another 2-3 minutes, stirring often.
Add the grated ginger, salt, water, stock and coconut milk and stir well. Add the kidney beans and sprinkle the thyme over everything. Add the whole Scotch bonnet chile (or habanero); it will season the rice much like a bay leaf would. Bring to a simmer, then turn the heat to low and cover.
he rice should be done in about 15-20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes. Once done, remove from heat and cover for 10 minutes. To serve, fluff with a fork. Sprinkle with a little lime juice if you want. Discard the habanero.
Recipe courtesy of Simply Recipes.
1/4 green cabbage, shredded
1/4 red cabbage, shredded
1 large carrot, grated
3 green onion, chopped
1/4 C. cilantro, chopped
3 T. sour cream
3 T. mayonnaise
3 T. fresh ground unsalted peanut butter
3 T. Perennial Vintners Verjus
2 T. soy sauce
Toss together the cabbage, carrot, green onion and cilantro in a large mixing bowl. Chill.
Blend remaining ingredients in a food processor. Add water until the consistency of thick cream. Yields ~ 1 cup.
Toss salad with dressing.