How to make grilled sorrel chicken

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There is nothing that says Christmas more than sorrel so when you do your chicken why not try sorrel chicken. You see sorrel selling everywhere on our highways and byways, in markets and groceries all around the country. This is a recipe that goes well with grilled chicken or the Christmas baked turkey.

Grilled Sorrel Chicken or Roselle Chicken

Estimated preparation time: 30 minutes

Estimated cook time: 2 hours

Serving: 6

Ingredients

3 pounds chicken parts (legs, thighs and breasts)

3 limes

1 onion

5 cloves garlic

¼ cup green seasonings (chadon beni, chives, celery, parsley, thyme)

1 scotch bonnet pepper (without seeds)

2 tablespoons sugar

1 teaspoon salt

½ cup sorrel syrup (see recipe)

½ cup water

Directions

Wash chicken parts with or without skin with lime juice.

Chop finely peppers, onion, garlic and tomatoes.

Rub chicken with green seasonings, peppers, onion, garlic, tomatoes, sugar, salt, sorrel syrup and water; cover bowl and let marinate for at least 20 minutes, the longer the better so place in refrigerator if leaving overnight.

Put chicken parts on grill over a low fire and set aside its marinade.

Baste the chicken continuously with the marinade using a brush.

Let chicken grill for 1 hour then flip the pieces to cook the other side.

Baste the other side of the chicken with the marinade.

Allow to cook for 1 hour or until the meat is tender.

Serve Grilled Sorrel Chicken with fries or rice, peas and macaroni pie.

November 2016   www.sweettntmagazine.com

Grilled sorrel chicken with vegetable rice, macaroni pie, lentil peas, and fresh salad.

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Sorrel juice is good for you

The sight of sorrel or roselle in Trinidad and Tobago meant the Christmas season has started. Nowadays, it is used all year long for not only does it taste good but it is good for your health too. Several studies have shown sorrel juice to be beneficial in lowering blood pressure and controlling cholesterol.

Sorrel also contains an enzyme inhibitor which blocks the production of amylase. Amylase is an enzyme that breaks down complex sugars and starches.

Drinking a cup of sorrel after meals will reduce the absorption of dietary carbohydrates and should assist in weight loss.

Sorrel is rich in vitamin C and makes a wonderful herbal remedy to fight off colds and infections by strengthening the immune system.

Other benefits of Sorrel include preventing bladder infections and constipation if taken regularly. Source http://www.rosellatea.net/

During the months of November and December you see the red fruit in every grocery, market and sold by vendors on the roadside.

The plant is a versatile one as it is not only the calyx that can be used but the leaves are cooked in other parts of the world. The juice is popular here in Trinidad and Tobago and to a similar extent the rest of the Caribbean. It is very simple to make but requires some patience.

If you intend on drinking sorrel all year round, you can have the sorrel cleaned, then dried and stored in an air tight container for future use. It should keep for a long time. If you do decide to plant the seeds and try your hand at sorrel cultivation you would be surprised to know that you would have fresh sorrel at least three times during the year.

Traditionally the calycles (small thorns on the fruit of the sorrel) are pulled off and the calyx (petals surrounding seed pod) are cut away. It is believed that not doing so would result in a bitter tasting product.

The benefit to cutting away the seed pod is you would now have your own sorrel seeds to plant.

Today, people boil the entire sorrel seed to extract the crimson coloured juice.

The sorrel is then added to equal parts of water and then brought to a rolling boil and allowed to seep. It is also customary to add bay leaves and cloves during boiling. The resulting red liquid is then strained and additional water and sugar are added to give you sorrel juice.

This sorrel juice is also consumed in some countries hot as sorrel tea.

November 2016   www.sweettntmagazine.com

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