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Jamaican Chicken With Sweet potatoes

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Jamaican Chicken with Sweet Potatoes

8 skinless chicken thighs
2 large sweet potatoes (about 2 pounds)
1 cup orange juice
1/2 cup unbleached all-purpose flour
1/2 cup pineapple juice
1 cup canned, unsweetened pineapple chunks
(reserve the liquid)
2 bananas, cut into chunks
1/2 cup chopped unsalted peanuts
2 tablespoons or more vegetable oil
1 bay leaf
Salt and pepper, to taste

Heat the oil in a frying pan.
Coat the chicken pieces with the flour.
Brown the chicken pieces on both sides over medium-high heat, adding more oil if necessary.
Salt and pepper the chicken pieces to taste.

Cut the potatoes into quarters.
Add the potatoes, the orange and pineapple juices, and the bay leaf to the skillet.
Bring the mixture to a simmer and cook for 15 minutes, partially covered, turning the chicken once.
The potatoes should be tender and the chicken pieces cooked through.

Remove the chicken and potatoes and keep them warm.
Discard the bay leaf.
The pan juices should be thick and syrupy.
If not, cook over high heat until they’re reduced to a sauce consistency.
Add pineapple chunks and bananas.
Heat through.
Pour the fruit mixture over the chicken.
Sprinkle the peanuts over the top.

Jamaican buns

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Jamaican Buns

Yields 24 buns

3 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons lemon rind
1 cup butter
3 eggs
3/4 cup milk
1 cup raisins
1 1/4 cups shredded coconut
2 egg whites, lightly beaten

Preheat oven to 350 degrees F.

In a large mixing bowl, combine flour, sugar, baking powder, salt, and lemon rind.
Cut in butter until mixture is crumbly in texture.
Beat eggs with milk and add to flour mixture.
Blend until just moistened.
Do not overmix.
Add raisins and coconut and mix again - just enough to incorporate.
Using an ice cream scoop or tablespoon, portion dough onto a greased cookie sheet.
Brush the tops of each bun with beaten egg whites and sprinkle with sugar.

Bake for about 25 minutes.
Buns should be golden brown and firm to touch.

Marinated Shrimp salad

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Marinated Shrimp Salad

4 cup water
1 tablespoon salt
1 pound raw shrimp, shelled, de-veined
1 cup vegetable oil
1/3 cup lime juice
2 tablespoons minced parsley
1/2 teaspoon salt
4 scallions (with tops), thinly sliced
2 medium tomatoes, seeded and chopped
2 cloves garlic, chopped
8 to 10 drops aromatic bitters
Dash of crushed red pepper
1 avocado, peeled and chopped
Lettuce leaves
Lime wedges

Heat water to boiling in 3-quart saucepan.
Add 1 tablespoon salt and the shrimp.
Cover and heat to boiling; reduce heat.
Simmer until shrimp is pink, about 3 minutes; drain.

Mix oil, lime juice, parsley, 1/2 teaspoon salt, scallions, tomatoes, garlic, bitters and red pepper in large bowl; stir in shrimp.
Cover and refrigerate at least 6 hours.

Just before serving, gently stir in avocado.
Spoon shrimp mixture onto lettuce-lined plates with slotted spoon.
Garnish with lime wedges.
Serve with remaining marinade if desired.

Yields 4 servings.

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