September 15, 2022

Maple Jerk Chicken with coconut cream sauce 5lbs of skinless chicken thighs.  In a bowl mix together 4 tablespoons of Wood's Traditional Maple Syrup 3 tablespoons Walkerswood Traditional Jamaican Jerk SeasoningHot & Spicy.   Put chicken in a a gallon zip lock bag. Pour seasoning mixture in the bag. Cover all chicken with the seasoning. Keep in frig for 24 hours. Coconut Cream Sauce 1 can coconut cream 1 can diced tomato and green chili’s 1 can black beans (drained and rinsed) 1.5 tablespoons ground black pepper ¼ teaspoon all spice 1 tablespoon fresh ground ginger.  Mix all ingredients in a sauce pan and simmer for 5 min while stirring occasionally. Make your rice as you like. Serve in a bowl of rice with chicken and coconut cream sauce I should have made 2x the cream sauce… for that much chicken