WINTER WARMER: CARRIBEAN CANNABIS JERK CHICKEN PIE

seedman

JERK is a style of cooking native to Jamaica where meat is either wet or dry rubbed with a hot spice mixture.  Its origin is commonly associated with the Maroons who were African slaves that escaped into Jamaica’s interior when the British captured the island from Spain in 1665. The recipe for this winter warmer is a Caribbean fiesta of spices that blend seamlessly with the coconut flavoured canna-oil and the spicy terpenes of Seedsman’s Northern Lights.  This recipe makes 6 portions of cannabis jerk chicken pie with approximately 16mg THC per portion. Check out the video showing you how to make this recipe. Ingredients For the pastry: 1 packet pre-rolled puff pastry, all-purpose flour, turmeric (optional) OR see Cannabis Flaky Pastry recipe at end of blog. 1 pack boneless chicken thighs (or breasts) 2 chopped leeks 1 large bell pepper 2 diced carrots 2 diced sweet potato 300ml double cream ½ tbsp Jamaican curry powder ½ tbsp Chinese five spice 2 segments minced garlic ¼ tbsp ginger paste ¼ tbsp fennel seed ½ tbsp thyme 1 diced, scotch bonnet (or ¼ tbsp chilli flakes), 2 tbsp canna-oil   Method Prepare the pie pastry Unpack the pre-rolled puff pastry and roll it out on a lightly floured board.  Cut a third of the pastry and put to one side to use for the pastry lid later.  Fill the pastry dish with the dough and leave a small overhang at the top to join with the pie lid when assembling the dish later. Pop in the fridge until required. Prepare the jerk chicken Rub the chicken with the jerk paste, wrap and leave in the fridge to marinade for a couple of hours, but best marinaded overnight. Set the hob on a medium-high heat and add 2 tbsp of olive oil…

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