5 chicken drumsticks

1/4 cup cilantro

1 sprig of green onion

juice of 1 lime

1 yam, peeled and cubed

few pieces of salted pork, chopped (can use bacon)

1 onion, chopped into cubes

1 cup of spinach

1 1/2 cups of white wine (any you like) or you can use chicken stock

3 teaspoon fresh chopped garlic

2 Trinidad seasoning peppers (optional) or use jalapenos

6 ounce tub of small button mushrooms, wiped clean

1 sprig of rosemary

1 sprig of thyme

1/8 teaspoon cumin powder

1/2 teaspoon chili powder

salt and black pepper



Pre-heat the oven to 360 degrees.

Squeeze the juice of the lime over the drumstick, rub it in well. Rinse with tap water and drain on paper towels.

In a food processor, combine 2 teaspoon of the crush garlic, cilantro, green onions and pulse. Pour this mixture over the drumsticks and add Salt and Black pepper. Set aside to marinate for about an hour.

Prepare the rest of your vegetables. It is good to have everything ready before cooking.

Heat a medium sized skillet that can be used on both the stove top and in the oven.

Add the pieces of salted pork and let this fry and render its fat until crispy. Remove the bacon bits and set on a paper towel to drain.

To the rendered fat in the skillet, add the drumsticks. You just want to get a nice, brown color all around it.

Once the drumsticks have been browned, remove it from the skillet, set aside.

Add the onions, peppers and remaining garlic to the pan, sauté until the onions become translucent. Scrape up all those yummy bits left behind by the chicken and salted pork.

Add the yams and button mushrooms to the skillet. Add cumin and chili powder and season with salt and black pepper. Cook the yams & mushrooms for about 4-5 minutes. You just want to get a little color on the yams.

Pour in the wine and stir. Add back in the chicken drumsticks and nestle it between the yams and mushrooms. Add the sprig of rosemary and thyme to the skillet.

Take the skillet and place it in the oven to bake for 35 minutes.

Once the drumsticks have cooked through and the yams are fork tender, remove the skillet from the oven. DO NOT FORGET to use oven mitts! I always forget and grab the hot handle!

Place the skillet on the stove top, remove the stalks from the rosemary and thyme and add the spinach and cooked salted pork pieces. Toss gently…the heat from the skillet will wilt and cook the spinach.

We don’t want to over cook the spinach. Taste for seasoning.








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