Jessica B Harris Greens Recipe

Spinach Salad with Warm Bacon Vinaigrette, Red …

WebSep 18, 2023 · Directions. Wash spinach thoroughly under cold running water and dry it in a salad spinner. Place the spinach, onion and …

Rating: 5/5(2)

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Dr. Jessica B. Harris' Chicken Yassa Recipe TODAY

WebMay 27, 2021 · 1. Combine the lemon juice, onions, salt, pepper, minced habanero and 1/4 cup of the peanut oil in a gallon-size, …

1. 1. Combine the lemon juice, onions, salt, pepper, minced habanero and 1/4 cup of the peanut oil in a gallon-size, resealable plastic bag (or nonreactive, sealable bowl). Add the chicken pieces and seal the bag; massage to coat evenly. Marinate the chicken in the refrigerator for at least 2 hours.
2. 2. Transfer the marinated chicken, skin-side down, to a preheated, seasoned grill pan. Cook the chicken, in batches, until brown on both sides (it will not be cooked through). Reserve the onions and marinade. Transfer the cooked chicken to a plate.
3. 3. Meanwhile, heat the remaining tablespoon of peanut oil in a large Dutch oven over medium-low heat. Add the reserved onions, shaking off as much of the marinade as possible, and cook for about 20 minutes, until they are translucent and tender. Add the remaining marinade and stir well; increase the heat to medium and cook, stirring occasionally, until the liquid comes to a low boil.
4. 4. Add the grilled chicken pieces, pricked habanero, olives, carrots, mustard and 1/2 cup water, stirring to mix well. Once the liquid returns to a boil, reduce the heat to medium-low, cover and cook for 20 minutes, or until the chicken has cooked through. If the mixture looks too dry, add more water. Taste occasionally and remove the whole habanero when the desired spice level has been reached. Serve hot over broken rice.

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