Schela’s Haitian Chicken and Come To Our MultiCultural Potluck Lunch!


Hi everyone! What says community building more than a multicultural potluck? Well, in our fair town, our Mayor Jerry Fried is organizing an end of the year concert party to toast all of the school volunteers who have helped out this year.

Saturday, June 19th
12-3:30
H.S. Amphitheater

I will be organizing the pot luck lunch for the event and do hope that you will email me if you wish to participate at alma@takebackthekitchen.com.

I will be starting my series of neighborhood folks making ethnic dishes to inspire and teach you so that you no longer have to be the drink and paper goods contributor to your pot lucks. Please join our party and watch my beautiful neighbor, Schela, make her specialty, Haitian Chicken, in the video below.
Schela’s Haitian Chicken:
10 Chicken legs or thighs
1 tsp sea salt
1 tsp whole cloves
2 tsp adobo spice
1 tsp cumin
1/2 cup marinade (recipe to follow)

Schela’s marinade:
1 cup chopped scallions
1 cup garlic, peeled and whole
1 cup loosely packed parsley
1 scotch bonnet pepper or other small, spicy pepper if you want heat, with or without seeds
1/2 cup sour orange juice or lemon juice
1 tsp dried thyme

Puree all ingredients in a blender until smooth. Makes about 2 cups

In a large bowl, place chicken. Pour in the marinade and all the spices and fully coat chicken. Try to marinate over night if you can but not necessary.
In a large pot or Dutch Oven, heat over medium flame. Add one tsp olive oil and one tsp of the marinade. Add the marinated chicken and cook, stirring occasionally, for 15 minutes.
Transfer chicken to a baking sheet and bake at 400 degrees for about 1/2 hour or until chicken is fully cooked through. Enjoy!

[youtube=http://www.youtube.com/watch?v=S29v9D-HIZg]

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6 Responses

  1. Why would I want to bring anything besides paper goods to a pot luck? 🙂 FYI I made your quinoa and asparagus recipe tonight and it was so good. The parmesan cheese made it so good. I actually made your flax breaded chicken too! It was an all TBK dinner. Thanks!

  2. I made this tonight for my kids and husband. I was worried it would be too spicy. It is not hot spicy – just wonderfully flavorful.

    I served it with grilled green beans and red peppers and with polenta. I washed it down with a beer.

    Wonderful recipe. thank you!

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