Chicken & Spinach

Ingredients:

4 chicken breasts, skinned and deboned
1 bag fresh spinach, well washed and picked of stems,chopped
1/4 cup butter or margarine
1 medium onion, chopped
1 Tbs. minced garlic, chopped
1 Tbs. curry powder
1/4 tsp. Cayenne
Salt to taste
1/2 pint whipping cream


1. Poach the chicken until cooked through--about 30 minutes. Remove the chicken and dice into large chunks.
2. In the same boiling water, poach the spinach for two minutes and strain out. Drain the spinach well, then chop fine. (A food processor works well, but stop before it purees the spinach!)
3. Heat the butter in a large saucepan and in it saute the onion and garlic until they're translucent. Add the spinach, curry powder, cayenne, and salt and saute for about two minutes. Add the whipping cream and cook, stirring, until it's well blended to form a sauce.
4. Add the chicken to the sauce. Serve with basmati rice on the side.

Jerk Chicken

The marinade:

1 C vegetable oil
1 large onion, coarsely chopped
2 green onions (scallions), chopped
2 Scotch Bonnet (habanero)peppers, stemmed, seeded and minced (or jalapeno peppers)
2 T fresh ginger, grated
2 T chopped fresh thyme
4 cloves garlic, minced
1/2 C red wine vinegar
2 T brown sugar
1 tsp. nutmeg
1 tsp. cinnamon
1/8 tsp. ground cloves
2 tsp. allspice
2 T fresh lime juice
4 tb Soy sauce
4 tb Dark rum

Mix all ingredients. Marinade meat for 2 hours before grilling.

Jerk Sauce:

Play with everything but the oil to your taste.