Dasheen Stuffing and Roast Chicken

First you need to make the Pineapple Dasheen Stuffing. Here is the Recipe.

INGREDIENTS

• 1 lb. (450 grams) dasheen, peeled and cubed
• 2 Tbsps. vegetable oil
• 1/4 cup chopped escallion
• 1/4 cup chopped sweet pepper
• 4 slices pineapple, cut into cubes
• 1 tsp. white pepper
• 1 tsp. salt

METHOD / DIRECTIONS:

1. Cook dasheen in salt water until tender.
2. Add vegetable oil to heated skillet. Sauté escallion and sweet pepper.
3. Add pineapple cubes, white pepper, salt and dasheen to ingredients in skillet. Use this to stuff chicken.

This is the recipe to finish roasting the chicken and adding the stuffing mix

INGREDIENTS:

• 3 lbs. (1.5 kg) chicken
• 4 Tbsps. soft margarine
• 2 tsps. salt
• 1 tsp. white pepper
• 1/3 cup sherry
• 2 tsps. tarragon
• 2 tsps. curry powder
• 1/2 tsp. mustard
• 1/2 tsp. garlic powder
• 1/2 tsp. paprika
• 1/2 tsp. salt
• 1 tsp. HOT PEPPER SAUCE

METHOD / DIRECTIONS:

1. Preheat oven to 400°F/ 200°C.
2. Combine 1/2 the margarine and all the remaining ingredients in a bowl.
3. Pour over chicken and allow to marinate for 3 hours or overnight.
4. Fill cavity of the chicken with dasheen pineapple stuffing.
5. Fasten the opening with skewers or sew with thread.
6. Place in a roasting pan and bake for 1 hour or until done.

SERVING SUGGESTIONS:

Serve with rice and peas accompanied with buttered carrot

Jamaican Chinese Roast Chicken

Chinese inhabitants of Jamaica have given Jamaica a new flavor when it comes to cooking. Just as the Indian immigrants have shared their spices, so have the Chinese.

Here is a popular Chinese recipe (very simple) that is eaten in some Jamaican restaurants.

Preparation Time: 15 minutes
Cooking Time: 1 hour 20 minutes
Serves: 6
Country: Jamaica

INGREDIENTS:

• 2 pkgs. chicken
• 4 sprigs escallion
• 1 clove garlic
• ¼ tsp. salt
• ¼ tsp. sugar
• ¼ cup soy sauce
• 1 tsp. 5 spice chicken sauce
• *(optional if want to be spicy hot sauce)
  

DIRECTIONS:

1. Clean, wash and drain chicken well.
2. Chop escallion and garlic. Combine all the other ingredients, mix well and rub on chicken (inside and outside).
3. Place in an ovenproof dish or bowl. Roast at 180°C/350°F until golden brown, basting with the liquid in the bowl at regular intervals.
4. Cool completely and chop into bite size pieces. Place on a platter, prepare sauce and pour over chicken then serve immediate

*Here is simple way to make the 5 Spice Chicken sauce. (see below)

DIRECTIONS:

1. In a pot place chicken dripping( liquid from bottom of the roasting pan) and water, bring to a boil.
2. Chop escallion, slice carrot and beat ginger, and add to chicken dripping. Continue to boil for 2 minutes.
3. Thicken with 1 teaspoon cornstarch dissolved in water.
   

(Use this sauce to glaze the chicken)