Jamaican Me Hungry

So rarely do things that show up on this blog that I cook, but believe it or not, I actually do cook and even enjoy doing it.  Last night, I made one of my favorites, Jerk Chicken.  The spices and herbs that make up this marinade have all of my favorite flavors: sweet, spicy, and savory.  The recipe I use comes from a Caribbean cookbook published by Hermes House.  This book is one of a series that includes Mediterranean, Mexican, Italian, etc. and are sold at Borders for around five dollars.  I love the way each recipe has a picture of the dish and everything is pretty simple to prepare.  I served the chicken with another recipe from the book, Buttered Rice and Spinach.  The name may make you hesitate, but it only had a tablespoon of butter, which gave this dish a rich satiny consistency.  I sauteed onions, peppers, and garlic in the butter then added the rice and spinach.  One day, I am sure that I will have the opportunity to actually go to the Caribbean and taste the amazing blend of flavors that make up this cuisine, but until then, thank goodness for my Caribbean cookbook.  Now if I could only talk John into eating plantains on a regular basis...

Jerk Marinade

1 tsp allspice

1 tsp cinnamon 

1 tsp thyme

1/4 tsp nutmeg

2 tsp raw sugar

2 garlic cloves (crushed)

1 tbsp green onion (chopped)

1 tbsp onion (diced)

1 tbsp vinegar

2 tbsp olive oil

1 tbsp lime juice

1 jalepeno (or however much you might like, you can also use red pepper flakes)