**Mango Chicken Curry**
**Ingredients:**
- 4 boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 ripe mango, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 can (14 oz) coconut milk
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish

**Instructions:**
1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened.
2. Stir in the curry powder and turmeric, cooking for 1-2 minutes until fragrant.
3. Add the chicken and cook until browned on all sides.
4. Pour in the coconut milk and bring to a simmer. Cook for 15-20 minutes, or until the chicken is fully cooked.
5. Stir in the diced mango and cook for another 5 minutes.
6. Garnish with fresh cilantro and serve with rice or naan bread.



 **Pineapple Chicken Skewers**
**Ingredients:**
- 4 boneless, skinless chicken breasts, cut into cubes
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, cut into squares
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- Bamboo skewers (soaked in water)
**Instructions:**
1. In a bowl, mix soy sauce, pineapple juice, honey, olive oil, garlic powder, salt, and pepper.
2. Add the chicken cubes to the marinade and let it sit for at least 30 minutes.
3. Thread chicken, pineapple chunks, and bell pepper onto the skewers.
4. Preheat the grill to medium heat. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through.
5. Serve the skewers with a side of coconut rice or a fresh salad.

Jerk Chicken

​*Jerk Chicken**
**Ingredients:**
- 4 chicken thighs (bone-in, skin on)
- 1 tbsp allspice
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp thyme
- 2 garlic cloves, minced
- 1 Scotch bonnet pepper, finely chopped (optional for heat)
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp olive oil
- Salt and pepper to taste

**Instructions:**
1. In a blender, combine allspice, cinnamon, nutmeg, thyme, garlic, Scotch bonnet pepper, brown sugar, soy sauce, lime juice, olive oil, salt, and pepper to make a paste.
2. Rub the paste all over the chicken thighs, ensuring they're well coated. Marinate for at least 2 hours or overnight for best results.
3. Preheat a grill or oven to 375°F (190°C).
4. Grill or bake the chicken for 35-40 minutes, turning halfway, until the skin is crispy and the chicken is fully cooked.
5. Serve with rice and peas, plantains, or a tropical salsa.

Enjoy these vibrant and flavorful tropical chicken recipes!

​​​Roasted Chicken With Vegetables

This hearty and healthy roasted chicken with vegetables recipe is perfect for a family dinner. The chicken turns out juicy and flavorful, while the vegetables become tender and caramelized.
 Ingredients:

- For the Chicken:
  - 1 whole chicken (about 4-5 pounds)
  - 2 tablespoons olive oil
  - 2 teaspoons salt
  - 1 teaspoon black pepper
  - 1 teaspoon paprika
  - 1 teaspoon garlic powder
  - 1 teaspoon dried thyme
  - 1 lemon, halved
  - 4 garlic cloves, smashed
  - Fresh thyme sprigs (optional)

- **For the Vegetables:**
  - 4 large carrots, peeled and cut into chunks
  - 3 medium potatoes, cut into chunks
  - 2 large red onions, cut into wedges
  - 2 bell peppers, cut into chunks
  - 1 zucchini, cut into chunks
  - 2 tablespoons olive oil
  - 1 teaspoon salt
  - 1/2 teaspoon black pepper
  - 1 teaspoon dried rosemary
  - 1 teaspoon dried thyme



​Instructions:
1. **Preheat the Oven:**
   - Preheat your oven to 425°F (220°C).

2. **Prepare the Chicken:**
   - Pat the chicken dry with paper towels. 
   - Rub the chicken all over with olive oil.
   - In a small bowl, mix together the salt, black pepper, paprika, garlic powder, and dried thyme.
   - Rub the seasoning mix all over the chicken, making sure to get it under the skin as well.
   - Place the lemon halves and smashed garlic cloves inside the cavity of the chicken.
​Add fresh thyme sprigs if using.
​
3. **Prepare the Vegetables:**
   - In a large roasting pan or baking dish, combine the carrots, potatoes, red onions, bell peppers, and zucchini.
   - Drizzle the vegetables with olive oil and sprinkle with salt, black pepper, dried rosemary, and dried thyme.
   - Toss the vegetables to coat them evenly with the oil and seasonings.

4. **Assemble:**
   - Place the chicken on top of the vegetables in the roasting pan.
   - Tuck the wings under the chicken and tie the legs together with kitchen twine if desired.

5. **Roast:**
   - Roast the chicken and vegetables in the preheated oven for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh.
   - Stir the vegetables occasionally to ensure even cooking.

6. **Rest and Serve:**
   - Remove the roasting pan from the oven and let the chicken rest for about 10-15 minutes before carving.
   - Transfer the chicken to a cutting board and carve it.
   - Serve the roasted chicken pieces with the vegetables on the side.

Tips:

- **Variation:** You can use other vegetables like Brussels sprouts, parsnips, or sweet potatoes.
- **Seasoning:** Feel free to adjust the seasonings to your taste. Adding some chili flakes can give a nice heat.
- **Basting:** Baste the chicken with the juices from the roasting pan a couple of times during cooking to keep it moist.

Enjoy your delicious and nutritious roasted chicken with vegetables!