WE ALL SCREAM
ciao!cooks
Jerk Chicken
Jerk Shrimp
Bindy's Caribbean Delights
Bindy's Caribbean Delights
Bindy's pre-made jerk seasoning
can be purchased at the restaurant
Add these fiery shrimp to salad to
give your greens some kick
INGREDIENTS
INGREDIENTS
Chef Andrea Tiwari,
6-7 chicken legs and thighs
(attached with skin on)
2 tsp garlic granules
2 tsp curry powder
2 tsp dark soy sauce
2 tsp jerk seasoning
1/2 cup water
METHOD
7 flavours,
all made in house.
Summer hours start June 1st,
Tue - Sun 10am - 9pm.
70 Sherbrook St. 204-772-4626
decadencechocolates.ca
Winnipeg’s Best Selection
1. Wash chicken and pat dry. Put
into a bowl.
2. In a separate bowl, mix garlic
granules, curry powder, soy sauce,
jerk seasoning and water.
3. Season chicken by rubbing
mixture under skin of the chicken.
Pour remaining liquid over
chicken.
4. Refrigerate overnight, or for at
least 2 hours.
5. Preheat oven to 350°F. Place
chicken, bone side down, on
baking sheet. Cover with foil and
place on middle rack of oven.
After 35 minutes, turn chicken
and baste with liquid from pan.
Bake for another 35 minutes.
Insert toothpick into the joint of
the chicken. If juices run clear,
chicken is cooked.
6. Remove from oven and let
stand for 10 to 15 minutes before
serving.
Yield 7-8 servings
Cubans,
Hondurans,
Nicaraguans,
Dominicans,
Rare Tobaccos,
Pipes, and much,
much more!
185 Carlton Street
204-942-0203
www.thtlwinnipeg.com
26
ciao! / june/july / two thousand sixteen
Chef Andrea Tiwari,
24 large shrimp, deveined
1 small onion, finely chopped
1 tsp salt
2 tsp garlic granules
2 tsp jerk seasoning
1 tsp curry powder
4 cups mixed vegetables, chopped
2 tsp vegetable oil
1/4 cup water
METHOD
1. In a bowl, season shrimp with
salt, garlic, and curry powder.
2. In a skillet, heat vegetable oil
and sauté onion.
3. Add vegetables and shrimp.
Let simmer for 1 minute, then
add jerk seasoning. Stir well for
another minute or until shrimp
turns pink.
4. Add water and cook until
vegetables are soft enough to cut
with a spoon.
5. For additional sauce, add more
water and let simmer for another
2 minutes.
Yield 4 servings
Keep garlic granules in the freezer
for maximum longevity.