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Johnnys sweet hot and crazy sauce recipe

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Johnnys sweet hot and crazy sauce recipe

MAKES: 4 servings

Ingredients

  • 3 medium sweet taters, peeled and reduce 2-inch pieces
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup dried cranberries
  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 2 pounds bone-in chicken white meat halves, skin removed
  • two tablespoons Caribbean jerk seasoning
  • 1/4 cup dried minced onion
  • 3 tablespoons minced fresh gingerroot
  • two tablespoons Worcestershire sauce
  • 1 tablespoon grated lime peel
  • 1 teaspoon cumin seeds, crushed
  • 3 fresh thyme sprigs
  • Hot cooked grain

Directions

  1. Place taters inside a 4- or 5-qt. slow oven. Add water chestnuts and cranberries. Drain pineapple, reserving juice add pineapple to slow oven. Top with chicken. Sprinkle jerk seasoning over chicken.
  2. Combine the onion, ginger root, Worcestershire sauce, lime peel, cumin seeds and reserved juice. Pour within the chicken. Top with thyme sprigs.
  3. Cover and prepare on low for five-6 hrs or until chicken and vegetables are tender. Serve with grain. Yield: 4 servings.

Initially printed as Jamaica-Me-Crazy Chicken Tropicale in Taste of Home August/September 2010, p57

Dietary Details

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