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#AceFoodDesk says here’s todays food recipe and this type for those who Haitian Food enjoy with Kindness & Love XX from A&M

Lee Sibanda’s Haitian butternut squash and roast chicken griot with charred corn……..Served with butternut squash and charred corn, this is a dish that is a little different from your average chicken and vegetables.

Griot is a speciality in Haitian cuisine, usually consisting of pork cubes marinated in citrus and spices.

1. 1.To prepare Haitian chicken, wash the chicken and marinate in lime, salt, garlic, green chillies, thyme, parsley and orange juice. Ideally marinate for at least four hours, or overnight in the fridge.
2. 2.Roast chicken in the oven while you prepare the butternut squash and corn.
3. 3.To prepare the butternut squash, peel and cut into small even pieces.
4. 4.Bring a pan of water to the boil, adding a pinch of salt.
5. 5.Place diced butternut squash into boiling water for 4 minutes so it’s slightly undercooked, then take out squash and chill for an hour or so in the fridge.
6. 6.Place a pan on heat, adding a dash of oil until it starts to smoke, then place butternut and corn in the pan, adding garlic, onions, thyme and star anise.
7. 7.Reduce the heat by half, then add rich dark soy sauce, brown sugar and a splash of red wine vinegar. Let it simmer for 8 minutes until liquid is reduced by half.