Thighs

Today, and for the rest of the month of May, my focus will be on chicken, Jamaica’s favourite protein. After all the fish and vegetarian dishes of the last few months, I wanted to take a different direction and brainstormed with my editor NMW. I’ve received many e-mails from loyal readers who are bored with the same chicken dishes, and I can understand their feeling of ennui. Many of us opt to eat chicken and fish for health reasons, and it’s true that some of us get into a pattern of doing the same things over and over again.

Trust me, even with my superior chef training, I am guilty of this sometimes, especially when I am busy with other things and can’t be bothered to go the extra mile. Jamaicans also typically stick to traditional preparations and will remain cooking brown-stewed, barbecued, fried, curried, sweet and sour and baked chicken. There is absolutely nothing wrong with this, as all of the above methods are delicious when done really well. Many, however, are opening up their palates to new flavours.

Jamaica Broilers Best Dressed Chicken has come on board to sponsor chicken for this column. This will allow me to provide you with delicious chicken recipes this month. Each week I will take a different part of the chicken. Everyone has their favourite piece of this beloved bird. I’m a breast girl myself, but I know others who are crazy about thighs, woozy over wings or in love with legs.

Less fleshy parts, like the back, are enjoyed too for a couple of reasons such as being more affordable, but the biggest reason I believe is for the bones. Some Jamaicans love to chew their bones and dig right down to the marrow. To be honest, I have not acquired this habit, but I can appreciate why people enjoy this pastime. I remember my friend’s aunt in Paris who is of Caribbean origin who would ask for her leftover chicken bones in restaurants, saying it was for her dog. The French are dog-crazy and would normally process this request which is unusual as you don’t normally carry your leftovers over there, which is a common practice here or in America, but in truth, she liked to chew the bones in the comfort of her home – it was a running joke.

In food, chicken falls in the category of poultry. Essentially this word is used to describe domestic fowls such as turkey, ducks and geese. Ironically “fowl” is the colloquial term some Jamaicans use to identify chicken. Many in the countryside rear their own, and it is not uncommon to see these animals taking a stroll alongside lanes and in gardens when you pass by. Chickens are not only easy to rear, but they also provide eggs which are a good source of protein. This is why they are popular birds to own.

Today I am starting with thighs. This part of the chicken is categorised as dark meat. It has a central thigh bone in the middle, or you can remove it. The flesh tends to be moist and juicy.

Typically, dark meat takes longer to cook. Thighs are usually less expensive than breasts and are a good choice for entertaining as both dark and white meat lovers appreciate this poultry part.

Thanks to my weekly sponsors MegaMart.

Special thanks to my chicken sponsors Jamaica Broilers.

Contact me at juicycheffoodmedia@gmail.com

Bon Appétit!

Creamy Chicken Pasta – with Bacon, Mushrooms and Green PeasIngredients:Method:

This creamy pasta dish is richly indulgent, not for those watching their weight. It is ideal for when you

want to let go, and great for sharing with friends with a crisp green salad to start and a nice refreshing bottle of chilled white wine. Serves 4.

1 pack boneless chicken thighs, cut into strips

1 pack of bacon, roughly chopped

1 carton of white mushrooms, grit removed and sliced

250g frozen green peas

1 red sweet pepper, diced

2 cloves of garlic, crushed

250g/1 cup freshly shaved Parmesan cheese

100g Butter

375ml/11⁄2 cup cream

375ml/11⁄2 cup milk

1 tsp cornstarch

1 glass of white wine

Flour

Salt and pepper

Olive oil

1 pack of pasta, cooked according to package directions

Fresh herbs to garnish

Season chicken strips with salt and pepper and coat with flour, shake off excess.

Heat a frying pan with olive oil and sauté chicken pieces until golden brown and juices run clear.

Add wine and cook until reduced by half.

In a separate frying pan, add bacon pieces (they will render their own fat) over high heat and fry until

golden.

Reduce heat to medium low and add butter, allowing it to melt.

Add garlic and sweet peppers and sauté until just cooked through, then add frozen peas.

Increase heat to medium. Pour in cream and milk plus cornstarch and whisk until incorporated.

Add cheese and stir until it melts into the cream sauce.

Add chicken and its juices to the cream sauce and mix well.

Serve over hot pasta in a large bowl and garnish with herbs, and then dig in!