Maple Brined, Chicken Fingers

6 Servings
Chicken American
Chicken American

Brine:
1 1/2 cups Water
1/2 cup le Syrup Grade "B", Dark Amber
1/2 cup er Vinegar
2 tablespoons her Salt
1 Tablespoons Butt Kickin' Blacken Jamaican Jerk
4 large cken Breasts
Four Mixture:
1 1/2 cups -purpose Flour
3/4 cup Panko ad Crumbs
2 tablespoons Cap'n Ron's Butt Kickin' Blacken to taste
1 tablespoon her Salt
2 cups etable Oil for frying

1. Slice the chicken into 3 thin pieces, then cut each piece in half. 2. Make the brine by combining the first 5 ingredients. Place the chicken in a plastic bag, add the marinade, and place in the refrigerator for at least 2 hours, but 24 hours is OK. Leaving the chicken in the brine overnight will give the chicken enough time to absorb the flavor of the Maple Syrup. 3. Mix the flour and seasonings together in a large flat pan like a jelly roll pan (I use a half chafer pan 'cause of the high sides. Take the chicken out of the bag with tongs, lay in the flour mixture then turn over. Take 3 legs and 3 thighs out to coat with this flour mixture. Rub the flour into the chicken with your hands, don't shake off the excess and place in a pan to get ready for frying. 4. Heat the oil to about 300 degrees in a black frying pan, and place the chicken in being careful not to splash the oil. 5. Leave the chicken alone for 10 - 12 minutes. When you start to see some blood being forced out of the chicken (this means that the chicken is cooking), carefully turn them over. Leave another 10 - 12 minutes. The second side should be well colored. 6. Place them either on paper towels, or on a rack in a sheet pan, and season immediately with salt and a little more Butt Kickin' Blacken.


VIEW THE RECEIPT

Chick Pea Stew

4 Servings
Chick Peas Middle Eastern
Vegetarian legumes Mediterranean Chick Peas Middle Eastern

2 T. extra virgine ve oil
2 ons sliced
4 lic cloves chopped
1 tsp. in seeds crushed
1 tsp. nel seeds crushed
1 tsp. brown sugar or 2 tsp. egranate molasses
1 T. te wine vinegar sherry venegar, or lemon juice
4 can (14 oz) atoes draned and chopped
0.5 tsp Aleppo per*
4 leaf nach
0.5 pound dried ck peas, cooked and drained or 1 can(15 o rinsed and drained
1 t
0.25 c chopped fresh bs, preferable a mix of flat-leaf
1 on wedges
1 Drained urt
1 *If you can't find Alepo pepper substitute 4 parts sweet paprika to 1 part enne

Heat the oil in a large nonstick skillet over medium heat and add the onions. cook, stirring, until tender, about 5 minutes, add the garlic, cumin, and fennel seeds. Cook until the onion has colored slightly, 5 to 8 minutes. Add the sugar and stir together for a minute, then stir in the vinegar, tomatoes, and Aleppo pepper. Cook, stirring, until the tomatoes have cooked down a bit, about 10 minutes. Stir in the spinach, chick peas, and salt (about 1 tsp). Add enough water so that the dish can simmer. Simmer uncovered over medium heat, stirring often, for 20 to 25 minutes. The stew should be saucy but not watery. Add salt to tast and stir in the herbs. Serve with lemon wedges and yogurt. I also served with brown rice.


VIEW THE RECEIPT

Chick Peas and Rice

This hearty vegetarian dish is prepared with onion, chick peas, tomato sauce and white rice.

VIEW THE RECEIPT