JERK CHICKEN

This is a mildly spicy (according to taste buds) meal. It is based upon Jamaican jerk cooking. Jerk chicken is just that. It is chicken cooked to a doneness that allows the bones to literally be jerked from the meat with little or no resistance. Again the chicken broth is salt free. The original recipe calls for black pepper, but that is a member of the nightshade family and can be a real problem for cancer patients. Do not use it.

This goes well with steamed vegetables such as green beans or broccoli.

6 Chicken legs and thighs.

2 tsp powdered ginger

1 tsp paprika

½ tsp ground cayenne pepper

½ tsp allspice

½ tsp salt

2 tbs olive oil

3 ½ cups fine chopped onions

1 tbs granulated garlic (6 to 8 fresh whole garlic cloves finely chopped)

¾ cup chicken broth

8 oz of crushed tomatoes or tomato sauce

Skin legs and thighs. (Cook the skins down in a quart or so of water to make broth.)

Combine spices, salt and pepper in plastic bag. Shake chicken in bag to coat. Refrigerate 1 hour in bag.

Heat oil in large pan and add chicken and cook until browned, about 4 minutes per side.

Remove chicken to plate.

Add onions and cook until translucent, about 4 minutes.

Stir in garlic and cook 30 seconds to 1 minute.

Add chicken broth and tomato sauce. Bring to boil and reduce heat. Add chicken, cover and simmer for 30 minutes.

Transfer chicken to platter.

Balance seasoning of sauce to personal taste and pour over chicken.