Creamy Spinach and Jerk Chicken

Creamy Spinach

Ingredients:

Extra-virgin olive oil

1 tablespoon unsalted butter

1 onion, minced

2 garlic cloves, minced

2 pounds fresh baby spinach, stemmed

1/2 cup heavy cream

1/2 teaspoon grated fresh nutmeg

Sea salt and freshly ground black pepper

Directions:

Heat a large pot over medium heat. Drizzle with a 2-count of oil, add the butter, and stir it around so it melts. Saute the onion and garlic until soft, about 5 minutes. 

Add the spinach in batches, pushing it down with a wooden spoon to help it wilt. Keep adding more spinach when there is room in the pot. 

Cook the spinach until it is dry, then lower the heat and add the cream and nutmeg. 

Stir and cook for 10 minutes. Season with salt and pepper and serve hot.

NOM NOM NOM!!!! 

(Jerk Chicken)

Ingredients:

2 teaspoons allspice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 onion

8 cloves garlic

1 (1-inch) piece fresh ginger, sliced

3 scallions, sliced

3 limes, juiced

Splash low-sodium soy sauce

1/4 cup extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground black pepper

6 sprigs fresh thyme leaves

1 Scotch bonnet pepper, halved

1/4 cup packed light brown sugar

1 pound of chicken of choice

Directions:

Directions

Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.

Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator for 30mins or overnight.

Preheat oven to 300 degrees F.

Transfer the chicken pieces to a baking dish and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving plate.