Chicken Meatballs

2 lbs ground Chicken

2 Tsp Garlic Powder

1/2 C Bread Crumbs

2 large Eggs

1/2 Tsp freshly ground Black Peppercorns

2 Tsp Kosher Salt

1 can (750ml) diced Tomatoes

Add all chicken, garlic, bread crumbs, eggs, pepper and salt to a clean dry bowl and mix till well combined.  

Using two soup spoons, form the meatballs into 16 rustic but equal sized balls, each ball should be roughly 2” in diameter. 

Tomato Sauce

1 can (750ml) diced Tomatoes

1 Tsp grated fresh Garlic

1/2 Tsp freshly ground Black Peppercorns

1 Tbsp Kosher Salt

Place all ingredients in a large wide mouth pan with high sides and simmer for 15 – 20 minutes.  

Avocado Mash

1 whole Haas Avocado

1/2 Tsp freshly squeezed Lemon Juice

Kosher Salt to taste

freshly ground Black Peppercorns to taste

Place all in a bowl and mash with a fork.  Set aside for sandwich assembly.

Finishing It Up

1 bunch of fresh Spinach roughly chopped

Place meatballs in the simmering tomato sauce and simmer for about 10 minutes or until meatballs are nearly fully cooked.  Make sure to flip the meatballs at the halfway cook point.  

Add spinach on top of the meatballs and cover the pot.  Once the spinach wilts, in a couple minutes, mix all contents of the pot and get ready to assemble the sandwich. 

Get your favourite bun and cut in half.  On the top half of the bun spread 1/4 of the avocado mash.  On then bottom bun add 3 meatballs making sure to scoop up some spinach and a healthy amount of tomato sauce.  Repeat for three more buns to make a total of 4 sandwiches.  The remaining four meatballs can be refrigerated for a late night snack.  

Put the sandwich together and try not to fall asleep right after you eat it.  Hehehe.  

1/2 C diced Bacon

2 1/2 C diced White Onion

2 Tbsp chopped Garlic

1 x 540 mL can Black Eyed Peas (drained and rinsed)

1 Red Finger Chili 

3 C Basmati Rice

1 C Coconut Milk

4 C Chicken Stock

2 lbs boneless skinless Chicken Thighs

1 Tbsp dried Thyme

Kosher Salt for seasoning

freshly ground Black Peppercorns for seasoning 

fresh Purple Basil for finishing

Season chicken liberally with salt and pepper on all sides and set aside in fridge.  

Heat a pot with a lid to medium high heat and add bacon.  Once the bacon begins to brown and has rendered about half of its fat, then add onions and garlic.  Reduce heat to medium and saute for approximately 5 minutes unit the aromatics are beginning to soften and brown slightly.  

Add black eyed peas, chili, rice and mix till everything is well combined.   Make sure to keep the chili intact and not burst, as this is for flavour and not spiciness.  Add coconut milk, stock, chicken, thyme and mix gently until well combined.  Season the whole pot with salt and pepper and mix.  Cover the pot and reduce to low heat.  Cook for 25 minutes or until rice and chicken are fully cooked.  Adjust seasoning as needed with salt and pepper.  

Serve immediately and finish with fresh purple basil.  

Oh yeah, I dare you to not have seconds…or thirds.  🙂

4 x boneless skinless Chicken Breasts

1/2 C finely chopped Walnuts

1 C finely julienned Baby Kale

1 Tbsp Olive Oil

1/4 C Chicken Stock

1/2 C freshly squeezed Orange Juice

2 Tbsp Dijon Mustard

1 Tsp freshly grated Garlic

2 Tbsp Unsalted Butter, fridge cold and cut into 6 pieces

Freshly ground Black Peppercorns for seasoning

Kosher Salt for seasoning

Butterfly the chicken breasts so that they stay attached like a book.  Lay a piece of plastic wrap over a clean working surface.  Place a butterflied chicken breast, splayed open, on one side of the plastic wrap.  Fold the other half of the plastic over the chicken.  Using the palm of your hand gently pound the chicken breast so that it flattens out slightly and increases the surface area, making sure to keep the whole breast intact and still open like a book.  

Repeat for all 4 breasts and season the inside of the chicken with salt and pepper.  Equally distribute the chopped walnuts and chopped kale between all 4 butterflied breasts.  Fold the chicken breast closed so that the book is closed.  Season both sides of the chicken.  

Heat a pan to medium heat and add oil.  Place chicken breast “skin side down” in the pan and cook for 4 minutes or until browned, flip and repeat for another 2 minutes.  Using clean tongs, remove chicken from pan making sure to keep intact and transfer to a plate.  

Add chicken stock, orange juice, dijon and garlic to the pan and let it reduce by half its original volume.  Return the chicken to the pan, reduce heat to low and cover, cook for an additional 6 minutes.  Remove the lid, turn off the heat, and add the butter.  Swish the butter around in the pan until it is fully emulsified.  Cover and keep warm for serving.  

3/4 C Chicken Stock

3/4 C Coconut Milk

1 1/4 C finely diced White Onion

1 Tbsp grated Garlic

1 Tsp Kosher Salt

1/4 Tsp freshly ground Black Pepper

8 Chicken Thighs (bone in / skin on)

1/2 Tsp Cumin Seeds

more salt and pepper for seasoning Chicken

1 C loosely packed fresh Thai Basil leaves

Heat oven to 425 degrees Fahrenheit.

In a large oven safe pan add stock, milk, onion, garlic, salt and pepper.  Mix well until evenly combined. 

Make sure chicken is patted dry and season both sides with salt and pepper.  Evenly distribute the cumin seeds on the skin side of the chicken.  Place the chicken skin side up in the pan with liquid, making sure to not crowd the pan.  Place pan in oven for 40 mins or until chicken is fully cooked and the skin is brown and crunchy.  

Remove pan from oven and baste the chicken with the cooking liquid and softened onions from the pan.  Finish by sprinkling thai basil all over the chicken and serve hot with the sides of your choice.  

Chicken & Grape Skewers

• 1 Lb boneless skinless Chicken breasts, cut into 1” cubes
• 12 – 16 large Red Grapes
• 2 Tbsp chopped fresh Marjoram
• 2 Tbsp chopped fresh Oregano
• 2 Tbsp Extra Virgin Olive Oil 
• 1 Tsp Kosher Salt
• freshly ground Black Peppercorns to taste
• Maldon Sea Salt (large crystal Sea Salt) for finishing
• 1 Lemon cut into wedges to garnish

Place cubed chicken in a clean bowl.

Pick grapes from stems, wash and place in a separate clean bowl.

Mix together herbs, olive oil, salt & pepper in a third bowl and let sit for a couple minutes.  Divide herb marinade between respective chicken and grape bowls, mix gently until evenly dressed, cover and refrigerate for 1 hr.

Preheat grill to medium heat.  

Assemble 12” metal skewers by alternating chicken and grapes, then grill on medium heat for about 15-20 min until juices run clear and internal chicken temperature reaches 165°F.  The grapes should remain intact and be just on the verge of bursting.  

Once all the skewers are cooked, transfer to a platter and sprinkle with Maldon Sea Salt.  Serve with lemon wedges and White Grape BBQ Sauce (below)

White Grape BBQ Sauce

• ½ C Green Grapes
• 1 Tsp diced Jalapeño Pepper
• 1 Tbsp freshly squeezed Lemon Juice
• 1 Tbsp White Wine Vinegar
• 1 C Mayonnaise 
• Kosher Salt to taste
• freshly ground White Peppercorns to taste

In a high speed blender or food processor, place the green grapes, jalapeño, lemon juice and white wine vinegar.  Puree all the ingredients in the blender until completely smooth then add mayonnaise and blend again until it reaches a thin creamy consistency.  Season with salt and pepper to taste.  Set aside.  

Any leftover White Grape BBQ Sauce can be kept refrigerated in an airtight container for up to 3 days.  

Home

Seared Chicken Ballantine

• 1 Tbsp Unsalted Butter
• ó Tsp Vegetable Oil
• ó White Onion sliced thin
• 1 bunch Spinach (leaves only)
• Salt and Pepper to taste
• 2 Chicken Thighs (skin on / bone in)
• ó C Bread Crumbs
• 1 Tbsp Vegetable Oil
• ó Tsp Unsalted Butter

Preheat oven to 400 degrees F.

In a preheated skillet set on medium heat, add vegetable oil and butter until melted. Add sliced onions

and allow to sauté until golden, stirring often. Reduce heat to low and allow to cook slowly, approximately

20 minutes, making sure to stir often. Increase heat to medium and add spinach until totally wilted and

soft. Season with salt and pepper to taste. Transfer contents of skillet to a small bowl to cool.

Remove bone from chicken thighs and season with salt and pepper. Fill cooled spinach mixture into

empty cavity where chicken bones were. Using a bamboo skewer or toothpicks, thread the opening of the

stuffed chicken thigh so that the filling cannot come out.

In a skillet large enough to fit both stuffed chicken thighs, preheat to medium high heat. Add vegetable oil

and butter then add chicken thighs and allow to brown on three sides, appxoimately 2 minutes each side.

Once three sides are browned, flip onto remaining raw side and place skillet in oven for an additional 20

minutes or until chicken is fully cooked. Remove from oven and tent on a plate or cutting board for 10

minutes before serving to allow the meat to rest and retain its juices.

Grapefruit Ginger Sauce

• 1 thumb of Ginger sliced
• 1 Grapefruit (juice of)
• 1 Lime (juice of)
• 2 piece Allspice cracked
• 1 Bay Leaf
• 1 Tbsp White Sugar

Place all ingredients in a small saucepot and allow to boil until reduced by 1/3rd of its original volume.

Lower the temperature to simmer until the liquid coasts the back of a spoon. Strain while hot and

discard all solid ingredients. Reserve sauce until service.

Okra Salsa

• 8 pieces Okra whole
• ó Tsp Black Peppercorns cracked fresh
• 1/3 C Mango diced
• 1 Tsp Red Onion finely chopped
• ó Red Bird Pepper finely sliced
• ó Tsp Extra Virgin Olive Oil
• Kosher Salt to taste

Preheat oven to 400 degrees F. Place okra on a tray and roast for 15 minutes. Remove from oven and

allow to cool fully. Slice across the length of the okra to make star shapes about ó” thickness. Place in

a bowl.

Add remaining ingredients to bowl and combine well. Season with salt to taste and set aside.

Eddoe Chips

• 2 Eddoes
• Vegetable oil for frying
• Sea Salt

Preheat the vegetable oil for frying to 350 degrees F.

Cutt eddoes into wedges. Using a paring knife, peel the skins very thinly away so you are left with thin

slivers of skin.

Place skins in fryer oil for approximately 1 minute or until crispy. Transfer to 3 layers of paper towel

to drain. Season with sea salt until still hot and wet.

Place eddoe wedges in fryer oil for approximately 3 minutes or until crispy. Transfer to 3 layers of

paper towels to drain. Season with sea salt while still hot and wet.

Fried Chicken

• 2 C Buttermilk
• 1 Tbsp Ground Black Pepper
• 1 Tbsp Kosher Salt
• 2 Chicken Thighs, bone‐in
• 1 Chicken Breast, cut in half along breast bone
• 1 C All‐Purpose Flour
• 1 C Cornstarch
• 1 C Cornmeal
• 1 Tsp Chili Flakes

Whisk together buttermilk, ground black pepper and kosher salt until combined. Place chicken thighs

and breast into buttermilk mixture, ensuring both pieces are covered by the liquid. Cover and store in

refrigerator overnight or 24 hours.

In a pot large enough to fully submerge chicken and vegetable oil while making sure the pot is never

more than half full, bring oil to 325°F using a thermometer.

Combine all‐purpose flour, cornstarch and cornmeal until mixed well.

Prepare a tray lined with paper towels and set next to deep frying setup.

Remove chicken from buttermilk mixture and shake off excess buttermilk. Completely dredge wet

chicken in flour mixture and place immediately into preheated deep frying oil, making sure the chicken

is fully submerged and the pot is never more than half full. Cook until chicken is fully cooked,

approximately 12‐15 minutes. Immediately transfer from hot oil, using tongs and place on paperlined

tray; season with salt, pepper and chili flakes. Allow excess oil to drain for approximately 2

minutes before plating. Makes 2 servings.

Crispy Basil

• 8 Leaves Fresh Basil
• Vegetable Oil

Bring a small pot half filled with vegetable oil to 325°F using a thermometer. Gently pat basil leaves

dry with paper towel. Carefully put basil into hot oil and fry until the bubbles subside, about 20

seconds. Remove basil from oil with spider onto paper towel to remove excess oil. Set aside until

ready to plate.

Honey Lime Mayonnaise

• ó C Mayonnaise
• 5 ó Tbsp Lime Juice
• 1 ó Tbsp Liquid Honey

Whisk mayonnaise, lime juice and liquid honey until smooth and homogenous.

Plate each serving with ó chicken breast and 1 chicken thigh. Top the chicken with Crispy Basil and

plate with a side of Honey Lime Mayonnaise.

• 1 C Organic Pear baby food
• 1/2 C plus 1 Tbsp White Balsamic Vinegar
• 1/4 Tsp + 1 Tbsp Kosher Salt
• 1 Tbsp Honey
• 3 Jalapeños cut into 1/4’s
1 x 5 lb Whole Chicken
• 1/4 Tsp White Pepper
• 1/4 Tsp Amchur (dried ground Mango Powder)

Place pear puree, white balsamic and 1/4 Tsp of salt in a pot over medium heat and reduce to 1/2 of original volume. Add honey and stir till dissolved fully. While still simmering place cut jalapeños into the pot and remove from the heat, cover and allow to come to room temperature. Once cool reserve half of the bbq sauce for table side service for anyone that wants extra bbq sauce.

Preheat one side of a bbq to medium heat, around 350 degrees Fahrenheit.

On a clean dry cutting board, cut the chicken along the back bone and splay it open flat by pressing on the breast bone, make sure the chicken is as flattened with the skin side up. Season the chicken evenly on both sides with 1 Tbsp salt, white pepper and amchur.

Place chicken over indirect heat, skin side up, and cover barbecue for 30 minutes. Flip chicken and allow to cook for another 15 minutes. Reduce heat to low and flip chicken skin side up and place over direct heat, cook for 15 more minutes.

Using a basting brush, put an even layer of white bbq sauce on the skin side of chicken and cook for 5 minutes. Flip chicken and brush the skin side of chicken with white bbq sauce, cook for 5 minutes and repeat two more times. Finish with the skin side up until chicken is fully cooked.

Remove chicken from grill and rest, tented, for 8 minutes before serving. Cut up chicken into pieces and serve with reserved White BBQ Sauce.

Marinade

• Seeds of 1 large Papaya
• 1 clove Garlic, minced
• Zest and juice of 1 Lime
• Zest and juice of 1 Lemon
• 1/4 C canned Coconut Cream, skimmed from the top of the can
• 2 Tbsp freshly chopped cilantro leaves
• 1 Tbsp minced fresh ginger
• 4 boneless, skinless Chicken Breasts

In a bowl, combine the papaya seeds, garlic, lime zest, lime juice, lemon zest, lemon juice, coconut cream, cilantro and ginger; mix thoroughly.  Add the chicken breasts to the bowl, and toss to coat in the marinade.  Cover the bowl with plastic wrap, and place in the refrigerator to marinate for a minimum of 1 hour or up to 24 hours. 

Chicken 

• 1 Tbsp Vegetable Oil, plus more as needed
• 1/4 C Papaya 
• Barbecue Sauce (recipe below)
• 1/4 C Spiced Cashew Nuts, coarsely chopped (recipe below)
• 1 Tbsp fresh Cilantro Leaves for garnish, optional

Heat a grill over medium-high heat, and lightly grease the grate with oil.  Remove the chicken from the marinade and lay the breasts on the hot grill.  Discard the marinade. Baste each chicken breast with 2 tablespoons of Papaya Barbecue Sauce and continue grilling, turning once and basting occasionally with the remaining sauce, until the meat is cooked through.  Transfer the chicken to a serving platter, and garnish with the chopped Spiced Cashew Nuts and cilantro leaves, if using.

Papaya Barbecue Sauce

• 1 Tbsp Vegetable Oil
• 1 Sweet Onion, finely diced
• 3/4 C Sugar
• 1 Scotch Bonnet Pepper, seeded, deveined and quartered
• Zest and juice of 2 Limes
• Zest and juice of 1 Lemon
• 1 C Water
• 1/2 C Seasoned Rice Wine Vinegar
• 5 C large diced Papaya
• 2 Tsp Kosher Salt

Heat the oil in a pot over medium heat and add in the onion.  Cook until the onions are translucent, stirring continuously to ensure the pieces do not brown.  Sprinkle the sugar, Scotch bonnet, lime zest and lemon zest over the onions, and stir until the sugar dissolves.  Pour in the lime juice, lemon juice, water and vinegar.  Bring the ingredients to a boil.  Add in the diced papaya and adjust the seasonings with the salt, if desired. Bring the mixture to a boil again, reduce the heat and allow the mixture to simmer for 15 minutes.  Take the pan o the heat, and let the mixture cool slightly.  Carefully transfer the mixture to a blender, and puree the sauce until smooth.  Transfer the barbecue sauce to a bowl, and set aside.

Spiced Cashew Nuts

• 1 Tsp Butter
• 1/2 C unsalted Cashews
• pinch Ground Paprika
• pinch Kosher Salt

In a small frying pan, melt the butter over medium heat.  Drop the cashews into the pan and toast until golden brown.  Remove the pan from the heat, then sprinkle with the paprika and salt, and gently toss to coat.

Spinners

• 1 C All Purpose Flour
• 1/2 Tsp Kosher Salt
• 2 Tsp Baking Powder
• 1/2 C Water

Combine all dry ingredients in a clean dry bowl.  Add water and mix until combined.  Knead dough for a couple minutes until it is smooth and forms a ball, you may need some flour for dusting and kneading.  Return dough to bowl and rest for 10 minutes, covered.  

Bring a pot of water to the boil and season with salt.  

Break up dough into balls about the size of a marble, should make roughly 48 equal sized balls.  Place one ball in the palm of your hands and rub them together as though you were trying to rub a stick between your palms.  The dough will naturally form into a cylinder with tapered ends.  Once all the balls are made into spinners, place them in the boiling water and cook for 5 minutes until fully cooked.  Transfer to a clean tray rubbed with a little bit of vegetable oil.  Allow the spinners to cool.

Finishing the Dish

• 1 Tbsp Unsalted Butter
• 1 Tbsp Vegetable Oil 
• Meat of 1/2 leftover Chicken (no skin or bones)
• 1 Tbsp sliced fresh Garlic
• 1 C Chicken Stock
• 3/4 C frozen Peas
• 1 Tbsp freshly squeezed Lemon juice
• 2 Tbsp julienned fresh Sage
• Kosher Salt and freshly ground Black Pepper to taste
• Freshly grated Parmesan Cheese to taste

Preheat a large pan to medium heat and add butter and oil.  Add chicken and garlic and sauté until heated through, then add chicken stock and sauté until liquid is reduced by half.  Add frozen peas and cook until peas are heated through, approximately 1 minute.  Add lemon juice and sage, toss quickly and season to taste with salt and pepper.  

Plate into 4 equal portions in a bowl and garnish each with parmesan cheese. 

Green Chicken

• 1 C roughly chopped Cilantro
• 1 C roughly chopped Parsley
• 1/2 C chopped Green Onions
• 1 Tsp coarsely ground White Peppercorns
• 2 Tsp Kosher Salt
• 2 Tsp Brown Sugar
• 2 Tsp Vegetable Oil
• 3/4 C Coconut Water
• 1 (2 1/2 – 3 lb) whole chicken, cut into 12 pieces, skin-on and bone-in
• 1/2 C Low-Sodium Chicken Stock (homemade is best)
• Optional Garnish: 1/4 C finely sliced Green Onions 

Add cilantro, parsley, green onions, white peppercorns, salt, sugar, vegetable oil and coconut water to a food processor or blender.  Pulse several times to get mixture going, then puree just until a semi-smooth consistency.  There should still be a bit of texture left to the marinade. 

Combine chicken pieces and herb marinade, coating each piece generously with the marinade.  Mixing directly in a large plastic sealable freezer bag works very well here, otherwise, store in a glass or non-reactive container.  Marinate, covered and refrigerated for at least 4 hours – overnight is best.

When ready to cook, place marinated chicken pieces in a single layer in a large, deep saucepan.  (A 10-inch cast iron pan works well.)  Add any extra marinade to the pan as well, and pour chicken stock over.  The chicken should be half covered by liquid.  Turn heat up to medium high, letting liquid come up to a simmer, uncovered, about 5 minutes.  Turn heat down to medium, and let chicken cook gently in simmering liquid, turning pieces as needed, for 30 minutes, or until chicken is fully cooked.  Remove chicken to serving platter and tent with foil to keep warm.  Simmer and reduce remaining cooking liquid to a light sauce consistency, about another 2-3 minutes.  Gently spoon sauce over and around chicken and garnish with finely sliced green onion.  Serve Green Chicken with Coconut Green Peppercorn Sauce.

Coconut Green Peppercorn Sauce

• 2 Tbsp Coconut Oil
• 1/3 C finely chopped Shallots
• 2 stalks Lemongrass, tops trimmed, outer tough leaves removed, smashed, and cut into 1 inch lengths
• 2 Tbsp brined, whole Green Peppercorns
• 1/4 C White Rum
• 1 (14 fl oz) Can Coconut Milk
• 2 Tsp Lime Zest
• 1 Tbsp Fresh Lime Juice
• Kosher Salt to taste

In a medium saucepan over medium heat, add coconut oil, shallots, lemongrass and green peppercorns.  Sauté until shallots are soft but not coloured, and fragrance releases from lemongrass, about 3-4 minutes.  Add rum and reduce until mostly cooked down, about 1 minute.  Add coconut milk, and stirring occasionally, simmer until sauce has reduced by half and thickened slightly, about 7-8 minutes.  Remove lemongrass pieces, and season coconut sauce with lime zest, lime juice and salt to taste.  Serve warm with Green Chicken.

Beer Glaze

• 1 C Beer (a light flavoured lager or ale is ideal)
• 1/4 C Brown Sugar
• 1/4 C chopped Cooking Onion
• 1/2 Tsp Kosher Salt

In a small pot over medium high heat, combine all ingredients. Bring to a simmer and reduce liquid by half, stirring, until light glaze forms, about 10 minutes. Set aside.

Grilled Chicken Thighs

• 4 pieces boneless, skin on Chicken Thighs (about 1.5 lbs)
• 1/4 C Olive Oil
• 1 Tbsp chopped Fresh Rosemary
• 1 Tbsp chopped Fresh Garlic
• 1/2 Tsp freshly ground Black Peppercorns
• 2 Tsp Lemon Zest
• 1 Tbsp Lemon Juice
• Additional Kosher Salt and freshly ground Black Peppercorns to taste

Serve with: Cooked rice, lemon zest, chopped chives and parsley

(Optional tip, but recommended for even cooking.) Line a cutting board with parchment paper or plastic wrap. Unfold chicken thighs and lay in a single layer on top of parchment, place a second piece of paper on top. With a heavy pot, or rolling pin, or mallet, very slightly flatten the meat so that it is an even thickness across. No need to pound it very thin, just a gentle tap down on the fatter ends will do.

In a small bowl, combine olive oil, rosemary, garlic, pepper, lemon zest and juice. Spread marinade over prepared chicken thighs in a shallow dish. Cover and marinate, refrigerated, for at least an hour or overnight.

Preheat a grill to medium high. Just before cooking, season chicken on both sides with a good pinch of salt and grill over medium high heat, skin side down first. Grill until chicken is golden and crispy and cooked all the way through, about 5 minutes per side (165 F internal temperature). When chicken is just about cooked, brush prepared glaze over both sides and continue to grill over medium heat. Remove from heat and let rest at least 5 minutes.

To serve, chop up grilled chicken into bite sized pieces and enjoy over rice. Garnish with lemon zest, chopped chives and parsley.

Honey Glaze

• 1/4 C Honey
• 1/2 C Water
• 1/2 C Orange Juice
• 1/2 Tsp Kosher Salt

Place honey, water and the orange juice in a small pan on medium heat. Cook, stirring occasionally, until the liquid had reduced to maple syrup consistency, about 8 minutes, (the glaze will thicken very slightly as it cools down). Season with salt and set aside.

Wings

• 1 Kg/2.2 Lb Chicken Wings (about 12 wings)
• 1 Tsp ground Fennel Seeds
• 2 Tsp fresh Orange Zest
• 1 Tbsp Vegetable Oil
• 1 Tsp Kosher Salt
• 1/2 Tsp freshly ground White Peppercorns
• Additional equipment: 8 (10-inch) steel skewers

Preheat your grill (propane, charcoal or wood fired) to medium high heat.

Remove wing tips from the chicken wings for another use, or freeze to make a stock. Cut wings in half at the joint to separate the drums and the flat. Mix fennel seeds, orange zest, vegetable oil, salt and pepper and toss the drums and flats in this mixture to coat well.

Separate the drums and flats. First skewer flats, using 2 steel skewers, one on each end of the flat placed lengthwise. You should be able to fit 6 flats per pair of skewers. Now skewer drums only with 2 skewers, one on each side of each drum. For even cooking, alternate the placement of meatier end as you add on each piece (see image above for an example). You should be able to fit 6 drums per pair of skewers. After skewering assembly, you will have a total of 2 lines of flats and 2 lines of drums ready for grilling.

Transfer wings onto the grill over direct heat and grill for 7-8 minutes per side on medium high heat. Remember the metal skewers will be hot; use sturdy tea towels or long tongs to help with flipping.

Turn heat down to medium. At this point (wings will be about 3/4 done), brush the top side of the wings with honey glaze. Grill for 9-10 minutes, then flip onto the other side and glaze again. Grill for another 9-10 minutes. Remove from heat and let rest for 5 minutes; the glaze will still be very hot. Serve warm.

Curry Chicken

• 3/4 C fresh Cilantro
• 1/2 C fresh Parsley
• 3 Garlic cloves
• 1 Tbsp Worcestershire Sauce
• 1/4 C Vegetable Oil
• 1/2 Tsp Kosher Salt
• 1/2 Tsp freshly ground Black Peppercorn
• 6 skinless, bone-in Chicken Thighs (about 2.5 lb /1.2 kg), each thigh cut into 3 pieces
• 2 Tbsp Coconut Oil
• 1 cooking Onion, chopped
• 6 Garlic cloves, smashed
• 3 Tbsp mild Curry Powder (Lalah’s brand recommended)
• 2 C low-sodium Chicken Stock
• 2 1/2 C peeled and diced White Potato (about 1 large)
• 1 can (19 oz/540 mL) Chickpeas, rinsed and drained
• Kosher Salt to taste

In a food processor, combine cilantro, parsley, garlic, Worcestershire, oil, salt and pepper. Pulse until mixture is a fragrant paste; there should still be very small pieces of herbs visible. Evenly coat chicken thighs with marinade. Cover and refrigerate at least 1 hour, ideally overnight for best flavour.

In a large pot, bring coconut oil to medium high heat. Add onions and garlic; sauté until very dark golden brown, about 7-8 minutes. Add curry powder and cook out for a minute, then add chicken pieces, including the marinade. Let moisture from the marinade cook out slightly, allowing the chicken to sear, about 3-4 minutes each side. Add chicken stock, gently scraping bottom of the pot with a wooden spoon to lift up any delicious browned bits. Bring mixture up to a simmer and cook for 15 minutes before adding in diced potatoes. Return to a simmer for another 15 minutes, then add chickpeas, stir and simmer uncovered for a final 20 minutes. To thicken up the curry slightly, smash a few of the chickpeas and potatoes with a fork against the side of the pot and fold back into the sauce. Simmer a few minutes longer to let it all come together. Check seasoning, adding salt to taste. Keep warm for roti assembly.

For Roti Assembly & Serving

• Wax Paper
• Dhal Puri roti skins*
• Curry Chicken, above
• Hot Sauce to taste (Yellow Caribbean-style Scotch Bonnet sauce recommended)
• Paper Bags

Time to assemble! For each serving, place a roti skin on top of an equal-sized square of wax paper. Scoop a generous amount of curry chicken (about 3 pieces of chicken, with an even amount of potatoes, chickpeas and sauce) onto the centre of the roti skin. Season with hot sauce to taste.

Next, fold over the left side of the circle, like wrapping a present, then the right, followed by the top and bottom edges, forming a squat, firmly packed rectangle. Confidently flip your filled roti, seam-side down on the wax paper. Roll the paper up firmly, folding the open ends in to seal. Place the whole package into a paper bag. You’re all set to enjoy a taste of Trinidad!

*Thin Caribbean flatbread filled with seasoned ground split peas. Look for in West Indian grocery shops.