• 4 large bell peppers,cut into thin strips
• 2 medium yellow onions,peeled and cut into wedges
• 1 1/2 pounds (720 g) boneless and skinless chicken breasts,cut into thin strips
• 1 teaspoon ground cumin
• 2 1/2 teaspoons chili powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/4 cup (60 ml) plus 2 tablespoons freshly squeezed lime juice,divided
• 4 flour tortillas
• shredded lettuce,shredded Cheddar cheese
• sour cream
• salsa (optional)

Cooking Method:

1. Preheat your grill to medium-high.
2. In a mixing bowl,combine all coconut sauce ingredients.
3. Mix well and set aside.
4. In another large mixing bowl,combine all kofta ingredients,except ground beef.
5. Stir well until curry paste completely dissolved.
6. Stir in ground beef and mix well.
7. Form elongated meatballs.
8. Tread meatballs onto soaked bamboo skewers.
9. Grill over medium heat,turning every 2 minutes for 10 minutes or until cooked through.
10. Serve beef kofta with homemade coconut sauce.

Cooking Method:

1. In a medium sauce pan,heat vegetable oil over medium heat.
2. Add onions and cook,stirring,until onions are translucent.
3. Stir in minced garlic,cumin,curry paste and brown sugar.Cook for a further 1 minute.
4. Stir in vegetable stock,ginger,lemongrass,peppercorns,jalapeno,fresh cilantro and fish sauce.
5. Increase heat to high and bring mixture to a boil.
6. Reduce heat to low and simmer,uncovered,for 30 minutes.
7. Remove from the heat and strain,discarding the solids.
8. Return strained broth to sauce pan and heat over medium heat.
9. Stir in remaining ingredients.
10. Cook stirring occasionally,until shrimp are cooked through.

Cooking Method:

1. In a food processor,combine all ingredients,except chicken,lime juice and olive oil.
2. Process well.
3. Place spicy mixture in a bowl.Stir in olive oil and lime juice.
4. Add chicken breasts,cover and marinate for at least 3 hours.
5. Remove marinated chicken breasts from marinade and place into oiled roasting pan.
6. Preheat halogen (turbo) oven to 400F (200 C).
7. Place roast pan on high rack of preheated oven.
8. Bake for 20 minutes or until chicken breasts are fork-tender.

Cooking Method:

1. In a small mixing bowl,combine allspice,seasoning and cloves.Mix well.
2. Rub spice mixture onto all sides of meat.
3. In a nonstick skillet,heat olive oil.
4. Add seasoned beef and sear on all sides,turning as it browns.
5. Transfer seared meat to slow cooker.
6. Add 1/2 cup (125 ml) dark rum,beef broth,garlic and bay leaves.
7. Cover slow cooker and cook on low heat setting for 1 hour.
8. In a small mixing bowl,combine remaining rum,brown sugar and lime juice.Stir well.
9. Pour rum mixture over roast.Cook on low-heat setting for a further 4-6 hours or until meat is fork-tender.baste beef occasionally with rum sauce.
10. Remove cooked beef from slow cooker.Slice it and spoon sauce over.

Slow Cooker White Chicken Chili

Slow cooker white chicken chili. Chicken with vegetables,herbs and spices cooked in slow cooker.

Makes 8 servings

• 6 skinless chicken thighs
• 1 large yellow onion,peeled and chopped
• 2 cloves garlic,peeled and finely chopped
• 14 1/2 oz (435 ml) can chicken broth
• 1 teaspoon freshly ground cumin
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper sauce
• 2 cans (15 oz (450 ml)) each great northern beans,rinsed and drained
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh cilantro

Cooking Method:

1. In a slow cooker,combine onion,garlic,broth,cumin,oregano,salt and red pepper sauce.
2. Mix well and stir in chicken.
3. Cover slow cooker and cook on low-heat setting for 4-5 hours.
4. Remove cooked chicken from slow cooker.
5. Using 2 forks,remove bones and shred meat into pieces.
6. Return chicken pieces to slow cooker.
7. Stir in beans,lime juice and cilantro.Cover slow cooker and cook on low-heat setting for a further 15-20 minutes or until beans are hot.

Spicy Chicken Wings with Chipotle Sauce

Makes 3 servings

• 1 1/2 pounds(720 g) chicken wings,cut into portions and tips trimmed
• 1/2 teaspoon each onion powder,garlic powder,chili powder and ground cumin
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 1/2 cup (125 g) each panko bread crumbs and plain dry bread crumbs
• 1/2 cup (125 ml) mayonnaise
• 3 chipotle peppers in adobo sauce
• freshly squeezed juice of 1 lime
• 1 teaspoon vinegar
• 1/2 teaspoon kosher salt

Cooking Method:

1. Rinse chicken wings under running cold water.Pat dry with paper towel.
2. In a mixing bowl,combine all dry ingredients(except bread crumbs)Preheat your oven to $ and olive oil.Mix well.
3. Sprinkle dry mixture over chicken wings and toss to coat completely.
4. Cover and refrigerate for 1 hour.
5. Remove marinated chicken wings from refrigerator.
6. Preheat your oven to 400 F (200 C).
7. In a small bowl,combine both bread crumbs.Roll marinated chicken wings in bread crumbs mixture.
8. Arrange on a greased baking sheet.Bake in preheated oven for 40 minutes,turning once during a cooking.
9. Remove baked chicken wings from the oven and transfer to a serving platter.
10. In a food processor,combine remaining ingredients.Process until smooth.
11. Serve with baked chicken wings.

Ingredients:

• 8 chicken pieces (chicken thighs and legs)
• 1 tablespoon sunflower oil
• 1 tablespoon unsalted butter
• For Jamaican Jerk Sauce:
• 1 bunch of green onions,trimmed and finely chopped
• 2 garlic cloves,peeled and crushed
• 1 hot red chili pepper,halved,seeded and finely chopped
• 1 teaspoon ground allspice
• 1.2 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• 1/4 teaspoon freshly grated nutmeg
• 2 teaspoons sugar
• 1 teaspoon all-purpose flour
• 1 1/4 cups (300 ml) chicken stock
• 1 tablespoon white wine vinegar
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons tomato paste
• salt and freshly ground black pepper to taste

Cooking Method:

1. Pat dry chicken pieces with paper towel.
2. In a frying pan,heat sunflower oil and butter until melted.
3. Add chicken pieces and cook until browned on all sides.
4. Using a slotted spoon,remove cooked chicken from the pan and transfer to slow cooker.
5. Add chopped green onions,garlic and chili in frying pan and cook,stirring,for 4-5 minutes or until softened.
6. Stir in allspice,cinnamon,thyme,ground nutmeg and sugar.Sprinkle with all-purpose flour and stir well.
7. Gradually add chicken stock,stirring until mixture bubbles and thickens.
8. Remove frying pan from the heat.
9. Stir in vinegar,lime juice,tomato paste.Season to taste with salt and black pepper.
10. Pour Jamaican sauce over chicken pieces in slow cooker.
11. Cover slow cooker and cook on high-heat setting for 3-4 hours or on low-heat setting for 6-7 hours.
12. Remove cooked chicken from the hot sauce and transfer onto serving platter,reserving hot sauce.
13. taste sauce and adjust seasoning.Serve separately.

Ingredients:

• 8-10 chicken drumsticks
• 1/4 cup (60 g) sweet onion,chopped
• 1 tablespoon minced garlic
• 16 1/2 oz (500 g) fresh raspberries
• 2 chipotle chiles in adobe sauce, chopped
• 2 teaspoons adobe sauce
• 2 tablespoons lime juice
• 1 tablespoon clear honey
• fresh basil,to garnish
• toasted sesame seeds,to garnish
• salt and freshly ground black pepper,to taste

Cooking Method:

1. Preheat oven to 425 F (210 C).
2. Pat dry chicken drumsticks with paper towel.
3. Season with salt and black pepper.
4.  Spray baking rack with nonstick cooking spray and cover with aluminum foil.
5. Arrange seasoned chicken drumsticks on foil covered baking sheet.
6. Roast chicken in preheated oven for 30 minutes.
7. Meanwhile,prepare raspberry-chipotle sauce.
8. Spray saucepan with nonstick cooking spray.Add onions and garlic and saute for 4-5 minutes until onions are translucent.
9. Stir in raspberries,chilies,adobo sauce,lime juice and honey.Mix well and cook over medium heat for 2-3 minutes.
10. When chicken drumsticks are almost done,remove from the oven and baste one side with raspberry-chipotle sauce.
11. Return chicken to the oven and cook for a further 2-3 minutes.
12. Remove chicken drumsticks with raspberry-chipotle sauce from the oven and set aside for 10 minutes.
13. Top with fresh basil and sesame seeds and serve

Ingredients:

• 1 ripe pineapple,peeled,cored and chunked
• 1/2 cup (125 ml) dark rum
• 1/2 cup (125 g) granulated sugar
• 3 tablespoons freshly squeezed lime juice
• peel of 2 limes,cut into long strips
• 1 tablespoon cornstarch
• vanilla ice cream
• fresh raspberries and mint leaves

Cooking Method:

1. In a slow cooker,combine pineapple chunks,rum,lime juice,lime peel and cornstarch.
2. Stir well.
3. Cover slow cooker and cook on high-heat setting for 3-4 hours.
4. Remove pineapple mixture from slow cooker.
5. Pour into vanilla ice cream.
6. Garnish with fresh raspberries and mint leaves.More dessert recipes>>>>