Cel­e­brate World Chicken Day

Jamaica Gleaner - - FOOD - Krysta An­der­son Gleaner Writer

CHICKEN, CHICKEN and more chicken! There’s noth­ing more palat­ably pleas­ing than mouth-wa­ter­ing, fin­ger-lick­ing chicken. So when I was told that I would be cel­e­brat­ing World Chicken Day the Best Dressed way among a wide range of fine poul­try dishes, I was sali­vat­ing in an­tic­i­pa­tion of all the day had to of­fer.

Our first stop on the culi­nary world tour – Ja­maica. Ja­maica by far has the best food and the great­est chefs, so I felt right at home at 218 Gourmet on Moun­tain View Av­enue. They pro­vided savoury of­fer­ings of their best­sellers – fried chicken and rice and peas with cur­ried gravy – the un­of­fi­cial na­tional lunch dish, as Chef An­dre Sewell pointed out.

Join­ing me was Best Dressed Chicken rep­re­sen­ta­tive Cor­dia Wil­liams. While she was elated to re­ceive her meal, we were both more in­trigued by what was in my plate: ac­kee and salt fish stuffed jerk chicken in a Scotch bon­net bal­samic re­duc­tion ac­com­pa­nied by co­conut cream pota­toes, fried green plan­tains and an av­o­cado puree. Sounds amaz­ing, right? It was! One bite cre­ated a sur­pris­ingly ex­plo­sive taste. Wil­liams, who asked for a taste, found her­self in ‘Boysie’ mode, tak­ing a taste, which led to a an­other, which led to an even big­ger bite. But I was happy to share.

The com­bi­na­tion of all the main in­gre­di­ents was re­ally a gas­tro­nomic de­light. None over­pow­ered the other – they were all an ef­fort­less fu­sion of flavour.

BURST­ING

Then we were off to Or­chid Vil­lage Plaza in Bar­bican for our next chicken stop – In­dia. Ta­marind In­dian Cui­sine has the tasti­est In­dian

Ja­maica’s un­of­fi­cial na­tional dish – rice and peas with fried chicken and cur­ried gravy from 218 Gourmet. food in town, so I was just burst­ing at the seams with joy to try their chicken dishes. Join­ing me this time around was Best Dressed Chicken rep­re­sen­ta­tive Jonathan Cowan, who is a foodie like my­self. We had chicken tikka masala, a dish I am in fact fa­mil­iar with (told you I was a foodie) and spicy gin­ger honey chicken, served with gar­lic nan and white rice. The flavour is al­ways rich and truly au­then­tic, and this time was no dif­fer­ent. So by now I was float­ing on food cloud nine.

Our fi­nal stop: Jade Gar­dens in Sovereign Cen­tre in Liguanea for some Chi­nese cui­sine. Best Dressed Chicken rep­re­sen­ta­tive Negrita Chin and I tried Chi­nese roasted chicken and Thai-style chicken, re­spec­tively. Pretty soon, we were shar­ing thoughts on how won­der­ful the Chi­nese roasted chicken was – a dish we both know and love. The shocker came in the Thai-style chicken, which is chicken with baby corn, cel­ery, cashew nuts, and wa­ter chest­nuts, nuts slices and string beans, all cul­mi­nat­ing in a spe­cial savoury yet sweet sauce. Mind ‘blow­ingly’ good! Def­i­nitely a must-have!

So there you have it! Hope you had fun join­ing me on this culi­nary world tour. Now, don’t be chicken: check out some of these dishes at these restau­rants to­day! Tell them Krysta An­der­son sent you.

The spicy gin­ger honey chicken at Ta­marind In­dian Cui­sine. Right: The tikka masala from Ta­marind In­dian Cui­sine.

CON­TRIB­UTED PHO­TOS

Talk about ser­vice with a smile. Ta­marind In­dia Cui­sine chefs Prakash Gatame (right) dishes the spicy honey chicken for Krysta An­der­son and Johnathan Cowan while chef Surhen­der Singh waits his turn with de­li­cious tikka masala.

Krysta An­der­son (left) and Negrita Chin dig­ging into the Thai-style chicken at Jade Gar­dens.

Chi­nese roasted chicken.

Newspapers in English

Newspapers from Jamaica

© PressReader. All rights reserved.