MAGGI® Bird's Nest

Sauce Preparation:

• 1.In a saucepan add 1 tablespoon vegetable oil and sauté 2 tablespoons onion, 2 tablespoons escallion/chives, ½ tablespoon thyme, 1 teaspoon garlic until fragrant.

• 2.Add ketchup and 2 ounces of soy sauce, 1 MAGGI® Chicken Cube, 4 ounces water and ½ cup sweet pepper. Bring to a boil and reduce to a simmer for 5 minutes. Set aside

Braised Chicken Breast

• 3.On a plastic wrap lined cutting board, butterfly and flatten chicken fillets until ¼ inch in thickness

• 4.Season with 2½ tablespoons MAGGI® Jerk Seasoning Mild, 1 teaspoon MAGGI® Season Up All Purpose, 1 teaspoon MAGGI® Naturísimo Complete Seasoning, 2 tablespoons onions, 2 tablespoons escallion/chive, ½ tablespoon thyme and 1 teaspoon garlic.

• 5.Roll chicken fillet into tight logs and cover firmly with plastic wrap to secure. Repeat for remaining chicken.

• 6.Bring a pot of water to a boil and poach chicken for 7 minutes or until chicken is partly cooked. Remove from the pot and set aside.

• 7.Unwrap chicken breast toss in soy sauce and heat oil in a non-stick pan and sear on each side until golden brown.

• 8.Place chicken into the sauce and simmer covered for 5 minutes until cooked through.

• 9.Remove from heat and rest for an additional 10 minutes, slice into ½ inch rounds and serve.

Ugali

• 10.In a small pot add 1 teaspoon butter and sauté ½ ounce onion, 1 ounce callaloo and 1 MAGGI® Vegetable Cube.

• 11.Add 8 ounces MAGGI® Liquid Coconut Milk. Bring to a boil and reduce liquid by one third.

• 12.Slowly add 3 ounces cornmeal stirring constantly until well combined and cornmeal grains are cooked through.

• 13.Reduce heat to low cover and steam for an additional 5minutes.

• 14.Plate and serve with protein of your choice. Top with sautéed string beans and cherry tomatoes.

Vegetable Run Down in Roasted Sweet Pepper Cup

• 15.Over an open flame hold a sweet pepper using tongs and roast until pepper becomes dark and the skin begins to peel.

• 16.Cover in a piece of foil and allow to steam for 5 minutes. Peel the skin, remove the seeds and cut into quarters.

• 17.Season with 1 teaspoon of olive oil and 1 teaspoon MAGGI® Naturísimo Complete Seasoning. Set aside.

• 18.In a large sauté pan heat 1 tablespoon butter, sauté ¼ cup callaloo and julienned carrots until softened.

• 19.Add ½ cup MAGGI® Liquid Coconut Milk and 2 teaspoons MAGGI® Season Up All Purpose and reduce this mixture by half. Set aside.

• 20.Spoon sautéed vegetables into piece of sweet pepper and serve hot.