For the Jerk Chicken:
3 to 31/2 lbs Chicken Drumsticks, Breasts or Thighs
1 and a 1/2 Tablespoons Vegetable Oil
1/8 Cup Molasses
1/4 Cup Soy Sauce
3-4 Large Garlic Cloves - Peeled
2 Inches Fresh Ginger - Peeled
1 Medium Orange - Sliced in wedges
1/2 White Onion - Sliced
2 Serrano Peppers
1/2 teaspoon Habanero Tabasco Sauce
2 teaspoons Cinnamon
1 teaspoon Allspice
1 teaspoon Thyme
1/8 teaspoon Nutmeg
Blend all ingredients except for the orange, onion and one of the Serrano peppers in a blender. Put chicken pieces inside a 4 quart slow cooker. Rub 2/3 of the blended mixture onto the chicken and surround it with sliced orange wedges, white onion and remaining Serrano pepper. Cover with the lid and cook on high for 4 hours.
spicy red beans and quinoa
For Red Beans and Quinoa:
2 Tablespoons Olive Oil
1/2 White Onion - Diced
1/2 Green Pepper - Diced
3 Large Cloves Garlic - Minced or Pressed in a garlic press
1 Cup Quinoa - Washed
1 Can Chicken or Vegetable Broth
1 Can Diced Tomatoes
1 Tablespoon Cajun Spice
1 teaspoon Habanero Tabasco Sauce
1/2 teaspoon Black Pepper
Heat olive oil in a pot on medium-low. Add pressed garlic, diced onion and green bell pepper into heated oil and sautee for a few minutes, until onions are translucent and green bell pepper is bright green. Add washed quinoa, cajun spice, black pepper and Habanero Tabasco sauce to sauteed vegetables. Stir all ingredients together for a minute or two, until quinoa is fully coated. Add chicken (Or vegetable) broth, drained kidney beans and diced tomatoes into quinoa mixture and bring to boil. Reduce heat to a simmer and cover for 20 to 25 minutes, lifting lid to stir every 5 minutes or so. Once red beans and quinoa are fluffy and moist, but not overly wet, it is ready. Serve with Jerk Chicken for a deliciously spicy main dish.