Juicy, tender, flavorful with the right amount of spice!
Jump to RecipeOn my latest trip to New York City, I went all in when it came to Caribbean food. My AirBNB was in Crown Heights, and I was steps away from deliciousness. I’m talking oxtail with gravy , homemade beef patties with spice that would knock your socks off, and of course, we can’t forget jerk chicken! My favorite to get some from was Peppa’s Chicken in Crown Heights. I highly suggest you go for everything honestly, but don’t skip out on the jerk chicken.
If you're not familiar with jerk chicken, then let me familiarize you with a style of cooking called “jerk.” It’s a method of cooking where meat is rubbed with a dry or wet marinade consisting of “jerk spice.” The spices can vary from person to person, but they typically consist of allspice, garlic, brown sugar, ginger, and scotch bonnet peppers .
I made my recipe from a lack of scotch bonnet peppers at my local stores , which is what jerk spice is traditionally made with. So I went for Thai chiles, which still gives it that nice punch of heat that you need in a jerk. We also got the usual suspects here: ginger, garlic, and allspice. My take on jerk chicken definitely leans more on the citrusy side of things, so it is not traditional by any means. I highly suggest you have your favorite Kirk Franklin locked and loaded for this one.
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Yogurt-Gochujang Chicken With Garlic Butter Rice Recipe on Food52There are few dishes that bring comfort quite like chicken and rice, no matter the country of origin. In this recipe, the gochujang-yogurt sauce does double-duty: 1. As a marinade for the boneless chicken thighs. The longer your marinate (up to a day), the tastier the chicken; but it will still taste great with even just an hour in the fridge. 2. As a base for the sauce that will accompany the final chicken and rice dish. Reserve a couple of tablespoons and mix it with a good mayonnaise to drizzle on top of the chicken, rice, lettuce, and tomatoes, or serve it alongside the final dish. In this recipe, I turn to boneless skinless chicken thighs for a friendly weeknight version that cooks up under the broiler in less than 15 minutes. If you marinate the chicken the day before, you benefit from both enhanced flavor and quicker preparation day-of. As for the rice, fragrant basmati gets sautéed in a bit of butter and garlic before cooking on the stovetop with flavor-boosting chicken stock as its liquid agent for 15 minutes. It then gets steamed further off the heat, untouched for another 15 minutes to create fluffy grains without clumping. I recommend rinsing the basmati beforehand if you'd like, but there's no need to pre-soak the delicate grains. The gochujang, or Korean red pepper paste, brings a nice depth of flavor and spice that is tamed by yogurt's cool tang. The added benefit of yogurt and the onion, in addition to flavor of course, is that they’re also gentle meat tenderizers. The amount of gochujang called for in this recipe is just enough to bring some heat (my young daughter can tolerate it), but feel free to pump it up to suit your spice tolerance. Just make sure to whisk it in well into the rest of the marinade to avoid clumps.
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Sourdough Naan Recipe on Food52Naan, which means 'bread' in old Persian, is a delicious fermented flatbread that is traditionally cooked in a tandoor oven. It is said to originate in Mesopotamia, was brought to India by the Persians and was considered a delicacy in the Imperial courts of the Mughal dynasty around 2500 years ago. It is now ubiquitous to North Indian food and one can find it everywhere from fancy restaurants to streetside dhabas (shacks). Sourdough also has its origins in Egypt and traditionally naan was made with wild yeast as there was no commercial yeast available. Sadly, most restaurants in the South Asian subcontinent and in the US make naan with commercial yeast or baking powder. Making naan with sourdough starter is not only the real deal but also results in a greater depth of flavor and a better tasting naan. Of course, combine that with a tandoor or wood burning pizza oven and you are in heaven; but to my great joy it is pretty good when made at home too! I developed this recipe for a pop-up restaurant that I was running in Gowanus, Brooklyn. They had a pizza oven, though sadly not a wood burning one. I developed the dough recipe and my cook, who is a tandoor chef, showed me how they make the dough balls in restaurants with a hollow inside. If we had any dough balls left over, we would cover them with plastic wrap and leave them in the refrigerator to use the next day. But you must bring them back to room temperature before rolling out. You can add a tablespoon of yogurt to the dough for a little extra tang, but it’s not imperative as you do get some tang from the sourdough starter. What I love about this naan is how it is slightly crisp yet pillowy and chewy and with amazing depth of flavor. It’s actually pretty simple to make. The only tricky part I found was sliding it into the oven. You can make it on a hot cast iron skillet on the stove and char the top on a naked flame, but my preference is to cook it in the oven.
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