Thu, 9 January 2020
Around the West Indies you can see variations of this recipe.
I love it as it's not too strict on how you make it.
What you want is the balance of tang sweet and spice to be within a perfect union.
However this can be very subjective,
So if you want more spice, by all means throw in more spice, like garlic, toss more of those little guys in .
Think of this recipe like how you would use something like Italian pesto,
You can use it as a marinade, use a the base of a sandwich , mix with oil to make a Salad dressing or flavour anything you please!
Food doesn't have to be bland and the same the whole world is here to broaden the horizons
Recipe
This recipe is a guideline for you to fiddle out your own ratios of what you like.
2 Celery stalks (even the leafy part)
4 Spring onion
1 Green pepper
1 medium onion
Bunch of Parsley
1 Scotch bonnet (or any chilli you prefer) *deseeded for a less intense heat
Juice of 1 Lime
1/2 Ginger
2 spring of Thyme
Bunch of coriander
5 cloves Garlic
Blend in food processor or blender until a paste form
For the chicken
Thigh meat is always the best for marination
Take enough of the green seasoning to cover the chicken
Marination over night is always best ,anywhere over 8 hours but a quick dip can work also!
Grill on thigh in a preheated oven at 230 for 15-20 until golden brown
Before serving mix in another dollop on the green seasoning for extra flavour !
