So, John and I were so caught up in finishing our “Game of Thrones” marathon (the show is weirdly addicting) that I didn’t get to posting what we had for din-din last night.  I have to observe, for anyone who also watches “Game of Thrones,” that while the Dothraki and the people of Rohan (“Lord of the Rings”) are both considered “Horse People,” the similarities really stop there.  I’ve (sadly) thought a lot about it, because I love the people of Rohan so much (we have all three extended LOTR films and we watch them a lot).  It’s always interesting to see how fantasy realms resemble and differ from each other.  In this particular comparison, each universe has a ‘horse people,’ but whoa nellie, they could not be on further ends of the spectrum after that!  There are many things I like about “Game of Thrones,” but I will also say there are some things that aren’t my fav.

Soooo.  Din Din.  It was YUM.  And it took all of 20 minutes to prepare, which is great on weeknights when we don’t get home until about 7pm, and then try to go on a walk (yes, I’m cheating on Shaun T. at night by walking ~ altho’ I don’t think it’s really hurting our relationship … it may even help!).

Anyway, back to the dinner… realistically, it probably takes a little more than 20 minutes, but if you prep it ahead of time (which doesn’t take long, and is probably the best thing to do) then it takes about 20 minutes to cook after you pop it in the oven.

What you need:

2 chicken breasts, defrosted and cut into pieces (no need to obsess, just try to make them as uniform as possible ~mostly for cooking time purposes)

Carribean Jerk Seasoning (I used McCormick Brand Perfect Pinch ~ not sure if other labels make the same thing)

A glass casserole dish (or equivalent)

For the dipping sauce:

2 tsp. Curry Powder

1/4 tsp. Cayenne Pepper

2 tsp. veggie oil

Small saucepan

1/3 cup Mayo

1/4 cup Greek Yogurt (plain, non-fat ~ trust me, it would be funny, but not as yummy, if you picked up vanilla by mistake)

And then, to prep …

1. If you are doing everything at once, then preheat the oven to 375.

2. To prepare~ grease the casserole dish and fill with the chicken (make sure to pat the chicken dry if you’ve just defrosted it ~ too much liquid in the dish won’t kill it, but it will take away from the chicken absorbing the jerk spice).

2.  Coat both sides of the chicken with Caribbean Jerk Seasoning (added bonus!!! the seasoning has ZERO calories).  If you’re prepping, cover with saran wrap, and put in the fridge so the chicken can marinate.

3. When you’re ready ~ pop that chicken in the oven and let it cook for about 20 – 25 minutes, or until you notice the juice is running clear.  Pull out and allow to sit for about five minutes before serving.

For the Sauce.

1.  Put curry powder, cayenne pepper and veggie oil in small sauce pan, blend together and heat over medium-low heat until aromatic.  (We’re talking 15 seconds ~ it’s quick).

2.  Allow to cool.

3.  Meanwhile, combine mayo & greek yogurt.  Mix until smooth.  When the spices are cool, combine with mixture.  If you’re prepping ~ cover with saran wrap and put in the fridge.  If not, it’s ready to serve.

As sides, we served ripe avocados sprinkled with a little sea salt (delish), John had a garden fresh cucumber salad and I ate fresh sweet corn (this girl is not a lover of the cucumber).

Hers & His! 

I have to say, that while I am not big on spicy food, this stuff is ah-may-zing.  Seriously.