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Sweet and Spicy Chicken

Sweet and Spicy Chicken
3 to 4 Tbsp. Halladay's Sweet & Spicy Jerk Chicken Seasoning
4 chicken leg quarters
1 Tbsp. olive oil
1 yellow onion, cut into -inch wedges
1 (28 oz.) can diced tomatoes
1 (10 oz.) box raisins

Place onions on the bottom of a slow cooker. In a skillet, cook chicken skin side down in olive oil until golden, about 4 minutes; flip and cook 2 minutes. Transfer chicken to slow cooker and top with tomatoes and raisins. Cook on low 5-6 hours or on high 3-4 hours.

SIMILAR RECIPES

Easy Chicken Cassoulet

2 Tbsp. olive oil
4 chicken leg quarters, about 1 lbs.
4 slices of bacon, chopped
1 onion, finely chopped
2 carrots, peeled and cut into - inch pieces
2 ribs celery, cut into - inch pieces
2 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend
1 cups chicken stock
1 (15 oz.) can cannellini beans, drained and rinsed
2 cups breadcrumbs or panko breadcrumbs

Preheat oven to 375F. In a skillet, heat the olive oil. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 10 minutes. Turn and cook 10 minutes more, then transfer to a 3-quart baking dish. Drain fat from skillet, add half the bacon and cook until crisp, about 4 minutes. Add onion and cook until tender, about 5 minutes. Add carrots, celery and seasoning and cook 1 minute. Stir in stock and beans. Using a fork, mash some of the beans to thicken the liquid, then spoon the bean mixture around the chicken. Combine breadcrumbs and remaining bacon and sprinkle on top. Bake until chicken is cooked, bean mixture is bubbling and topping is golden-brown, about 40 minutes.

Caribbean Chicken

1 (20 oz.) can pineapple chunks in juice, drained and chopped
small red onion, chopped
cup cilantro, chopped
1 red bell pepper, chopped
2 lbs. boneless, skinless chicken thighs
3 to 4 Tbsp. Halladay's Sweet & Spicy Jerk Chicken Seasoning
1 Tbsp. olive oil

Combine pineapple, onion and cilantro; set aside. Rub chicken with seasoning. Grill chicken or cook in a skillet with olive oil. Serve with pineapple mixture and rice and beans, if desired.

Sweet and Spicy Short Ribs with Egg Noodles

4 (9 oz.) beef short ribs
2 to 3 Tbsp. Halladay's Sweet & Spicy Jerk Chicken Seasoning
1 (8-10 oz.) jar hoisin sauce
2 cups beef broth
1 (8 oz.) package egg noodles, prepared according to package directions

Preheat oven to 325˚F. In a skillet, brown ribs on all sides; transfer to a casserole dish or Dutch oven. Pour broth over ribs. Cover and bake 2 hours. Combine seasoning and hoisin sauce and pour over ribs. Cover, return to oven and bake another 20-30 minutes until tender. Serve ribs over egg noodles.

Jerk Fish

Jerk Fish

1 lb. white fish, such as cod
1 to 2 Tbsp. Halladay's Sweet & Spicy Jerk Chicken Seasoning
1 cup spinach
1 Tbsp. butter or olive oil

Preheat oven to 350F. Evenly coat fish with seasoning; place on a sheet of foil. Top with spinach and butter. Close foil into a pouch. Bake (or grill) until fish is firm, about 15 minutes.