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Looking to spice up your weekly meals?
Here is a great option inspired by my first client as a Registered Dietitian!
Welcome to the recipe that will elevate your weekly regimen, with simple, fresh, fragrant flavours from Trinidad.
Trini chicken is a traditional dish using a staple in every Trinidadian kitchen - Green spice (aka green seasoning). My recipe below was featured in a University of Alberta Cookbook: Our Stories Our Food.
Looks good, right?
Background on "Trini green spice/seasoning"
I'm always eager to learn new cuisines, and I often say that I learn as much from my clients as they do from me.
This recipe is inspired by my first client who is originally from Trinidad. She explained that a staple food in every “Trini” kitchen is a blended mixture of fragrant herbs, spices, and vegetables called “Green Seasoning” or “Green Spice.”
This marinade-like mixture works great for meats like chicken, but can also be used as salad dressing, soup seasoning, dips and spreads, and is fantastic on eggs.
You will find many “Green Seasoning” recipes online, likely originating in a great grandparent’s cookbook or memory. This recipe is my take based on experimenting with traditional combinations.
For me, the beauty of this dish is three fold: how versatile you can be with the ingredients, how inexpensive it is, and lastly, how healthy it can be through focusing on fresh, fragrant ingredients.
I often think that this fragrant, flavourful (and super healthy) dish could easily show up and be a hit at the August Heritage festival in Edmonton's Hawrelak Park.
Two ingredients that are typically unavailable outside of the Caribbean are shado beni and Spanish thyme. Cilantro can be substituted for shado Beni, and regular thyme for the Spanish thyme.
TRINIDAD GREEN SEASONING
Prep Time: 10 minutes
Serves: 6
INGREDIENTS
Juice from 1 lemon
2 bunches (2-3 cups) cilantro
3-4 stalks of celery
1 small head garlic
1 bunch (stalk and stem) green onion
1 large shallot (or a small onion)
1 medium piece ginger
1 tbsp thyme
DIRECTIONS
1. Place all ingredients in a blender or food processor.
2. Blend in pulses, using an instrument to push down ingredients
down as necessary.
3. Store in a container for 3-4 days (or freeze for up to a month).
Tip: This is a very concentrated mixture. You may add water and/or
vinegar (e.g. red wine or apple cider) and/or vegetable oil (e.g.
canola or olive) to dilute the mixture for things like salad dressing,
dips, spreads, and to put on eggs.
TRINI CHICKEN
Prep Time: Variable depending on method (3 versions below)
Serves: 6
INGREDIENTS
6 chicken thighs (fully
thawed)
3 heaping tbsps (and more
for basting) of Trinidad
Green Seasoning
DIRECTIONS
Toss the chicken with the spice in a large mixing bowl. You can let
it marinade in the fridge overnight.
Option 1: Roast
1. Transfer chicken to baking or roasting pan. Cover tightly in
tinfoil.
2. Roast in oven at 425°F until chicken is cooked, about 20
minutes.
3. Drain liquid from pan.
4. Baste the chicken in more Trinidad Green Seasoning.
5. Wrap in tinfoil and let rest for 5-10 minutes.
Option 2: Slow Cook
1. Prior to slow cooking, sear meat in a frying pan on high heat
briefly (2-3 minutes), turning with tongs.
2. Add chicken to slow cooker (or stove pot), add one-cup water,
and cook on low heat for 2-4 hours, adding small amounts of
water as necessary to prevent burning (instant pot will work too,
with a pressure cook time of 12 minutes.)
Option 3: Grill
1. Grill chicken until an internal temperature of 165°F. Baste with
more Trini seasoning towards the end.
2. Wrap in tinfoil and let rest for 5-10 minutes.
What international foods or cuisines would you like to learn more about?
What was your experience trying out the recipe?
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About me: I'm Daniel Neuman, a Registered Dietitian and owner of Edmonton-based nutrition consulting company, Simplify Nutrition. I'm also a passionate foodie learning and teaching about global foods, evidence based nutrition, and practical cooking skills. If you like the content, stay connected. If you want to work with me, get in touch! I offer private cooking classes and nutrition consulting in-person and online!
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