As winter settles in, I’m trying to remain focused on the few cold-weather activities I actually enjoy– namely, roasting things, making hot drinks, and baking cookies. (Don’t even try to get me excited about skiing, snowboarding, or sledding. I’ll just meet up with you in the lodge for some hot chocolate when you’re done freezing your nose and toes on the frigid slopes.)
There is one other winter activity I enjoy, though, and that is going on Caribbean vacations. I don’t have the money for a trip anywhere warm this year, but Ben and I had an amazing time in Jamaica year before last. Today we relived some of those good times by eating this paleo roasted jerk chicken with carrots and potatoes. It’s no trip to the islands, but it does taste really good.
I love to read. It’s actually somewhat of a problem.
Whenever I read fiction or a memoir, one of two things happens. I either put the book down because I can’t get into it, or I’m so into it that I can’t think about anything else, and end up reading the whole thing within a day or two. The latter happens much more frequently than the former, and everything else I’m supposed to be doing falls by the wayside. I fall into reading rabbit holes so easily that I usually don’t allow myself to read anything other than my school textbooks during the semester itself. (Of course, I’m very interested in speech and language pathology, but books with titles like Understanding Voice Problems and Preclinical Speech Science never really end up being page-turners. Instead of keeping me up all night like a suspenseful novel, they’re uniquely capable of sending me into a sudden nap if I read them anytime after the sun sets.)
You may have guessed that my answer is a resounding yes. This recipe is proof: wine is not necessary for making delicious braised chicken. In fact, I liked this dish even more than the coq au riesling I’ve been making, and to me, the chicken and sauce still had all the flavor benefits of dishes made with copious amounts of wine. I’m eager to see if you agree, so if you try this recipe, please let me know what you think!
Want to know why this recipe is so good, even though there’s no wine in it? My theory is that it’s because of the following three reasons. First, this recipe uses Pure Indian Foods’ organic, grassfed ghee. Ghee is by far my favorite cooking fat, because it has all the delicious flavor of butter paired with the higher smoke point of oil. In fact, I think ghee tastes even better than butter, and it’s also a much healthier choice than canola or vegetable oil. If you haven’t heard me talk about the wonders of ghee, you can read more about what it is and how it’s made here.