Here it is all glazed and lovely in the serving dish….

The first change is we did chicken legs instead of boneless thighs (but I think this would be a wonderful bento recipe with boneless chicken as the base). Second, we don’t own a frying pan big enough for all that chicken, so I made the caramel and lime sauce then baked it. I also found I needed to add a little flour to help the sauce thicken up on the stove when the chicken was done. Not a lot, maybe a tablespoon.

Here it is on a plate (darker photo because the kitchen tends to be brighter than other rooms)….

The recipe is simple, the result delish! There’s the sweetness of the caramel and a touch of tang from the lime. Not flavors I’d imagine would go together, but they do very well.

Most of the recipes in Roots’s book look pretty simple, and he was raised in Jamaica, so if they aren’t authentic, they are based on the authentic flavors of the area. If nothing else, the book is a good place to start if you’re interested in Caribbean food.

Honey-Roasted Chicken
Tomato-Basil Goat Cheese Polenta
Caramelized Onions
Roasted Mushrooms

Most of these items came from here. Changes noted below.

The chicken quarters were slathered in honey and sprinkled with season salt, paprika, and garlic powder to taste. Baked covered at 425 until the last 10-15 minutes, then uncovered so they would brown. This is how I always do chicken: the meat remains nice and moist because all the moisture is kept in under the cover (we use foil), then it browns nicely in the last 10-15 minutes without losing that moistness.

The polenta followed the recipe as noted in the above link except we added 1 extra garlic clove and the cheese was a tomato-basil goat cheese. We only had 4 ounces of the goat cheese but the flavor still came through in a nice way.

For the caramelized onions, I used 2 brown and a little under half of a red.

Finally, for the mushrooms, we also minced 2 cloves of garlic and mixed that in with the mushrooms, salt, and pepper. We also roasted them a about 5-10 minutes longer. And they came out wonderful.

I plated the polenta first, topped that with onions, then the mushrooms, and with the chicken a little off to the side.

I just might be able to make meals for the family that aren’t so boring. I remember before I met Chef, and my meals were pretty plain Jane. Heck, more often than not, I relied on boxed things—Hamburger Helper and the like. This dinner proves I don’t need to do that any more, and that I can play around with recipes successfully.

And that is just way cool.

Tonight’s dinner was cheese polenta with garlic topped with roasted honey chicken and a side of apple-pepper “slaw”. I started thinking about it last night and we put it together today. Don’t have specific measurements for some of it, but we’ll give it a shot here.

Then we (my oldest daughter helped out tonight) prepped the mushrooms: washed them, cut them into 1″ slices, and combined with a little EVOO, salt, and pepper. They were then spread over a cookie sheet. The above is the mushrooms waiting to go into the oven.

Finally we prepped the slaw: 1 green bell and 1 red bell, both very thinly sliced; 1 Rome apple, also very thinly sliced; and some thinly sliced red cabbage. I mixed these in a large bowl with a little lemon juice (to keep the apple from browning). The above is the slaw waiting to be warmed up.

Now we were ready to get dinner together. Oldest started the polenta using this recipe but modified a little bit…very little bit, but a little bit (we also increased the amounts because we have 7 people to feed, lol):

2 garlic cloves, minced (we’ll be increasing this to 3 or 4 next time)
1 c polenta
2 c milk
2 c water
salt to taste
1 c shredded cheese of choice (we used colby-jack, but might try something stronger next time)

Sauté the garlic in a little EVOO until it just starts to turn brown. Whisk garlic, polenta, milk, water, and salt together in saucepan and bring to a boil over medium heat, stirring occasionally. After reaching a boil, turn heat to low and let sit with lid cracked for 15 minutes. Mix Parmesean into polenta.

While the polenta is cooking, place mushrooms in oven at 425 for 10-15 minutes. We found 10 to be too short.

In same pan that the garlic was sautéd in, sauté the honey chicken and onions until cooked through. Use a slotted spoon to place in bowl. Now add the “slaw” and sauté for about 5 minutes.

When ready, place some polenta on the plate, cover with some of the mushrooms, top with chicken and onions. Use tongs to add some “slaw” on the side.