How To Make Quinoa | Lemon & Herb | Lesson #99 | Morris Time Cooking
Recipes in this Video
Originating from Jamaica, Curry Chicken reflects the island's rich culinary heritage influenced by Indian spices. This dish is often enjoyed during family gatherings and celebrations, showcasing the fusion of flavors that define Jamaican cuisine. Today, variations exist globally, with many adapting the recipe to local tastes while maintaining its core essence.
Ingredients
- ●chicken
- ●curry powder
- ●onion
- ●garlic
- ●ginger
- ●bell pepper
- ●tomatoes
- ●coconut milk
- ●chicken broth
- ●scallions
- ●thyme
- ●bay leaves
- ●salt
- ●black pepper
- ●vegetable oil
Instructions
- 1Heat vegetable oil in a large pot over medium heat until shimmering.
- 2Add chopped onion, garlic, and ginger; sauté until fragrant, about 2-3 minutes.
- 3Stir in curry powder and cook for another minute to release the spices' aroma.
- 4Add chicken pieces and brown on all sides, about 5-7 minutes.
- 5Incorporate chopped bell pepper and tomatoes; cook until softened, about 3-4 minutes.
- 6Pour in coconut milk and chicken broth; stir to combine.
- 7Add thyme, bay leaves, salt, and black pepper; bring to a simmer.
- 8Cover and cook on low heat for 25-30 minutes, until chicken is tender.
- 9Remove bay leaves and adjust seasoning as needed.
- 10Garnish with chopped scallions before serving.
- 11Serve hot with rice or bread.
Brown Stew Chicken is a beloved dish in Jamaican cuisine, often enjoyed during family gatherings and special occasions. It reflects the island's rich culinary heritage, combining African, Spanish, and indigenous influences. The dish is celebrated for its deep flavors and comforting nature, making it a staple in homes across Jamaica and beyond, with variations found in Caribbean communities worldwide.
Ingredients
- ●chicken
- ●brown sugar
- ●soy sauce
- ●onion
- ●garlic
- ●ginger
- ●thyme
- ●bell pepper
- ●carrot
- ●tomato
- ●scallion
- ●allspice
- ●black pepper
- ●vegetable oil
- ●chicken broth
- ●lime juice
Instructions
- 1Marinate chicken with lime juice, soy sauce, garlic, ginger, and thyme for at least 1 hour.
- 2Heat vegetable oil in a large pot over medium heat until shimmering.
- 3Add brown sugar and cook until it caramelizes, about 2-3 minutes.
- 4Add marinated chicken to the pot and brown on all sides, about 5-7 minutes.
- 5Remove chicken and set aside; add onion, bell pepper, and carrot to the pot.
- 6Sauté vegetables until softened, about 4-5 minutes.
- 7Stir in tomato, scallion, and allspice; cook for 2 minutes.
- 8Return chicken to the pot and add chicken broth; bring to a simmer.
- 9Cover and cook on low heat for 30-40 minutes until chicken is tender.
- 10Adjust seasoning with black pepper and additional soy sauce if desired.
- 11Serve hot with rice or dumplings.
Ingredient Alternatives
brown sugar
Healthier: honey
Cheaper: white sugar
Honey adds sweetness with fewer calories.
soy sauce
Healthier: tamari
Cheaper: liquid aminos
Tamari is gluten-free and offers a similar flavor.
chicken
Healthier: turkey
Cheaper: pork
Turkey is leaner, while pork can be less expensive.
chicken broth
Healthier: vegetable broth
Cheaper: water with seasoning
Vegetable broth reduces sodium while adding flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1/4 cup fresh lemon juice
- ●1/4 cup olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup chopped fresh parsley
- ●1/4 cup chopped fresh mint
- ●1/4 cup chopped green onions
- ●1 clove garlic, minced
Instructions
- 1Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.
- 2In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.
- 3Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
- 4Remove the saucepan from heat and let it sit, covered, for 5 minutes.
- 5Fluff the quinoa with a fork and transfer it to a large mixing bowl.
- 6In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
- 7Pour the dressing over the quinoa and mix well to combine.
- 8Add the chopped parsley, mint, green onions, and minced garlic to the quinoa and stir until evenly distributed.
- 9Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 10Serve warm or at room temperature.
Equipment
Ingredients
- ●2 salmon fillets
- ●1 cup coconut milk
- ●1 tbsp soy sauce
- ●1 tsp ginger, grated
- ●1 clove garlic, minced
- ●1 lime, juiced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 green onions, chopped
- ●1/4 cup cilantro, chopped
Instructions
- 1In a bowl, mix together coconut milk, soy sauce, ginger, garlic, lime juice, salt, and black pepper.
- 2Place the salmon fillets in a shallow dish and pour the coconut milk mixture over them. Let marinate for 15-30 minutes.
- 3Prepare a steamer or a pot with a steaming rack and bring water to a boil.
- 4Place the marinated salmon fillets on the steaming rack.
- 5Cover and steam the salmon for about 10-12 minutes, or until cooked through and flaky.
- 6Once cooked, carefully remove the salmon from the steamer.
- 7Garnish with chopped green onions and cilantro before serving.
- 8Serve with steamed rice or vegetables if desired.
Equipment
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