Jerk Chicken

View my step by step video

Screen Shot 2015-06-16 at 6.57.45 AMJerk is one of my favorite flavors and you can’t make delicious Caribbean Jerk without one hot fiery recipe and you’re in luck as I found the perfect combination of jerk goodness.

430131_406151479410403_451356835_nIt’s summer and time to fire up that BBQ! This recipe came from my good friend Mary Rocto, a fabulous cook. When I asked her for her recipe, she not only sent me a recipe but also a video with a note – ‘use as many scotch boniness  as you like– you da boss’.

And Mary does know her jerk, we were both finalists in the show Recipe to Riches that aired both on the Food Network and CBC and in her season Mary won over the judges with her Jerk Bundles. Now I have to admit, before I tried this recipe, I tried several others but this one won hands down! This recipe yields a marinate with a sauce like consistency that is good to marinate about 4 pounds of chicken, meat or fish. I like that this can be made ahead and just poured on. I am developing another more paste like, thicker, jerk marinade so stay tuned for that recipe soon.

Making Jerk sauce from scratch this is not hard at all but there are several ingredients that go into into my blender and gets blended to jerk perfection

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Jerk Chicken


  • Ingredients
  • 1/2 cup of oil (your choice)
  • 1/3 cup of vinegar
  • 1/3 cup of soya sauce (dark, mushroom flavor)
  • 1/4 cup of lime juice
  • 1/2 cup of a freshly squeezed orange preferable Florida oranges
  • 3 teaspoons of Pimento allspice
  • 3 teaspoons of salt (or to taste)
  • 1 tablespoon of black pepper
  • 1 1/2 tablespoons of brown sugar
  • 1 1/2 teaspoons of cinnamon
  • 1 teaspoon of coriander powder
  • 1/2 teaspoon ground cloves
  • 2 tablespoons of fresh thyme leaves (or 3 teaspoons of ground thyme)
  • 3 stalks of small spring onions scallions 1/3 cup (chopped)
  • 2 tablespoons of fresh ginger (chopped)
  • 1 cup chopped onion
  • 3 large cloves of garlic 1/3 cup (peeled)
  • 3 scotch bonnet peppers ( substitute habanero, Jamaican pepper)
  • 4 lbs Chicken Drumsticks


  1. Process
  2. Process all the ingredients into a smooth paste
  3. Pour over skinned Chicken Drumsticks and cook on a BBQ till cooked

Murgh Methi – Chicken Cooked in Fenugreek

Murgh Methi

View my step by step video

Murgh MethiWhat fascinates me about Fenugreek (Methi in Hindi), is that the seeds are considered a spice, the leaves are considered a vegetable and when the leaves are dried, they are considered a spice! Inspired by Chef Sanjeev Kapoor’s recipe, Chicken is simmered in a delicious blend of three states of Fenugreek – the seeds, the leaves and the dried spice together with yogurt and sour cream, turmeric and red chilli powder till tender. This is a deliciously mild curry perfect for those that love a curry but cannot handle spice.
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I’m using a whole and delicious Ontario chicken for this recipe. As mich as possible, I like to buy my birds whole. I find that breaking them down at home is more hygenic and also I can use all the bony parts of the chicken to make a delicious stock. Watch my mom break down a chicken –
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When I was researching and developing this recipe, a friend of mine told me that eating Fenugreek leaves an unusual body odor. I didn’t believe her at first, but when I ate this a few times in preparation for this recipe, I know know this to be true. Yes, it does leave a faintly distinct smell however, this will only happen if you consume a lot of it. Fenugreek or Methi is not only tasty, it’s so good for your health, it reduces blood sugars and cholesterol and also helps fight cancers – the benefits totally outweigh the odor it could leave behind, and there’s always deodorant!Screen Shot 2015-05-22 at 8.18.12 AM

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Murgh Methi – Chicken Cooked in Fenugreek


  • Ingredients
  • 2- 3 pounds chicken with bone
  • 1 cup yogurt
  • 1 cup sour cream
  • 2 tsps dried Fenugreek (Kasuri Methi)
  • Salt & Pepper
  • 2 tbsps mustard oil
  • 2 tbsps regular oil
  • 1 medium red onion finely chopped
  • 3 – 4 tbsps each chopped ginger and garlic
  • 3 green chillies
  • 1 tsp red chlli powder
  • 1 tsp turmeric powder
  • 1 tsp methi seeds crushed
  • 1 1/2 cup chopped fresh Fenugreek


  1. Process
  2. Prepare the chicken by cutting it and add it to a large bowl
  3. In a seperate bowl, mix together a cup of whipped yogurt, a cup of sour cream, 1 tsp dried Fenugreek, salt and pepper
  4. Pour the marinade over the chicken and leave aside for 30 mins
  5. In a saute pan add 2 tbsps each of mustard oil and regular oil
  6. Saute the onion followed by the chopped ginger and garlic, followed by the green chillies
  7. Add 1 tsp each chilli and turmeric powders and 1 tsp of the crushed fenugreek seeds
  8. Add the chopped fresh Fenugreek
  9. Pour in the chicken and the marinade
  10. Mix and cover and cook for the 1st 20 mins
  11. Uncover and keep cooking for another 10 mins
  12. In the last 10 mins, check for salt and wait till the gravy dries up before adding about 1/2 cup of water slowly.
  13. Serve

Schezwan Chicken

I’ve published so many Schezwan recipes, that by now you will come to expect that it’s going to be damn good. It makes me think about our Indian Chinese cuisine that is so popular in India. Chinese food is delicious, Indian Chinese food is a whole other universe of flavors. These flavors are more intense and the menu choices are pretty much set across the board – Chilly Chicken, Schezwan Chicken, Hot & Sour Soup. The Schezwan range of dishes pretty much rule the roost, and you can never go wrong with your choice off the menu.

What I love about this recipe is the ‘make before, enjoy after’. You may think that as food bloggers, we’re always meticulously preparing meal plans but sometimes we’re so over planned and time is so tight, that’s it’s good to enjoy the fruits of our labor. This is one such example – every 3 weeks or so I prepare a double or triple batch of my Schezwan paste. Once I have this sitting in my fridge, I’m ready to prepare something delicious at a moment’s notice. In the recipe below, I’m using Chicken, but you could easily use shrimp and even a sturdy fish like basa or tilapia. If you’re vegetarian, try mushroom or steamed cauliflower. Also remember to click the video link above to watch my step by step guide.
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Schezwan Chicken


  • Ingredients
  • 1 lb Chicken breast cut into small cubes
  • 1 egg
  • 2 tbsps corn starch
  • Salt and pepper
  • Oil
  • 1 sliced shallot
  • 2-3 tbsps finely chopped celery
  • 6 tbsps Schezwan paste
  • 1 tbsp dark soya sauce
  • 2 tsps finely chopped coriander stalks


  1. Process
  2. Mix the chicken with the egg, corn starch, salt & pepper and fry in some oil till cooked and keep aside
  3. In the same wok, saute the shallot, and add in the celery
  4. Add the Schezwan paste and then the chicken followed by the soya sauce
  5. Toss in the Coriander stalks and serve

Middle Eastern Roast Chicken with Toum

View my step by step video

Middle Eastern Roast Chicken

This post is all about Mother’s Day. One day to respect and shower a person with love and affection that we should be doing year long. I’m part of a group of YouTubers called Tastemade and when they spoke about creating a collaboration for Mother’s Day, I jumped at the opportunity. This Mother’s Day is especially hard for me as my mother has not been well for the last 3 months and it’s been a very difficult time for all of us. I based this recipe on all the flavours my mom would love and although we can’t celebrate this year, I hope to celebrate with her in the near future.

This roast Chicken is smothered in a delicious marinade made with ingredients like olive oil, lemon juice, garlic, harissa, sumac, salt, pepper and pomegranate molasses.

Toum Garlic Paste

It’s roasted to perfection and served with a delicious Toum which is an authentic garlic paste served as a dip or a spread. You can find that recipe here

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Middle Eastern Roast Chicken with Toum


  • Ingredients
  • 4 Chicken quarters – skinned and cleaned
  • Marinade
  • 1/4 cup olive oil
  • Juice of a lemon
  • 1 tsp chopped garlic
  • 1 tsp harissa
  • 1 tsp coarse salt
  • 1 tsp coarse pepper
  • 1 tsp sumac
  • I lemon sliced
  • 1 onion sliced
  • 1 – 2 tbsps toasted pinenuts
  • Parsley for garnish
  • Toum for dipping
  • Arabic pita
  • Olive Oil


  1. Process
  2. Score the Chicken and store it in a ziploc bag with the marinade in the fridge overnight
  3. Pre heat the oven to 350 degrees and add a roasting pan
  4. Once the roasting pan is hot, add the Chicken and return to the oven and cook for a period of 25 mins
  5. In the mean time, pour the leftover marinade from the bag into a saucepan and cook it on a high heat till it reduces by half. This will kill all bacteria
  6. Remove the chicken fom the oven in between and baste with half the marinade
  7. Remove the Chicken from the oven after 25 mins and flip over, baste with the remaining marinade and add the lemon and onion slices
  8. Return for another 20 mins
  9. Turn the oven to broil setting for another 7 – 10 mins
  10. Remove and sprinkle with extra sumac and pine nuts and serve with tomb and kabobs. Garnish with parsley

Chicken Fajitas – A DJ BBQ recipe for Food Revolution Day

Food Revolution is an event I like to participate in yearly. It resonates so well with me as this is something I live with my own kids. Growing up with grandmothers, aunts and my own mother who are excellent cooks, it never occurred to me that there are so many kids out there that have to fill themselves up with empty calories like deep fried foods and candy.



Did you know that diet related illnesses are the no 1 reason for childhood obesity? This is a global epidemic – over 42 million children are obese or overweight under the ages of 5. We need to stand behind Jamie and support instituting compulsory practical food education in schools across the world, share it via your social networks and educate the kids around you. Do your part and help change our children’s futures – sign the petition link at the end of this video.
To mark this event, I decided to remake DJ BBQ’s recipe for Chicken Fajitas and show my son Aaron how to prepare this himself. Both my boys will soon be off to University and while I’m sure they will not always find the time to prepare their own meals, they will at least make the right food choices. Well that’s the hope anyway.
I met DJ BBQ on the set of Jamie Oliver’s Pressure Cooker a reality show that pita home cooks against each other producing a gourmet meal under a tight timeline for the Time’s restaurant critic Giles Coren. Hid recipe for Chicken Fajitas is not only delicious, it’s fresh and nutritious when you make your own pico de gallo and guacamole. Making food fun is a great way to get your kids into the kitchen and in charge of what they put into their mouths.
Chicken Fajitas – A DJ BBQ recipe for Food Revolution Day


  • Ingredients
  • 2 pounds chicken butterflied chicken breasts
  • Marinade
  • 1 tsp each Paprika, Cayenne, Garlic and Onion powder, Cumin powder, Mexican Chilli powder, Sea Salt and Brown Sugar
  • Juice of one Lime
  • Splash of Ginger Ale
  • 2 Peppers
  • 2 –3 Jalapeños
  • Tortillas
  • Guacamole
  • Pico de gallo
  • Sour Cream


  1. Process
  2. Make the marinade by mixing the dry and wet ingredients together
  3. Marinade the chicken for an hour
  4. Slice the Jalapeños horizontally and remove the seeds
  5. Cut the peppers into strips
  6. Cook the peppers on a hot grill so they are slightly charred
  7. Add the chicken and the jalapeños
  8. Remove when cooked and slice
  9. Heat the tortillas
  10. Assemble the Fajita – Guacamole, Sour cream, Pico de gallo, Chicken and peppers and top with the sliced jalapenos
  11. Enjoy!