{"id":682,"date":"2012-02-12T20:00:22","date_gmt":"2012-02-13T01:00:22","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=682"},"modified":"2012-02-12T20:00:22","modified_gmt":"2012-02-13T01:00:22","slug":"poulet-a-la-jerk-avec-sauce-a-la-mangue","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=682","title":{"rendered":"Poulet \u00e0 la jerk avec sauce \u00e0 la mangue"},"content":{"rendered":"<p><strong>Source:<\/strong>http:\/\/www.foodnetwork.com\/recipes\/bobby-flay\/jerk-rubbed-chicken-thighs-with-home-made-mango-habanero-hot-sauce-recipe\/index.htm<\/p>\n<h2>Ingredients<\/h2>\n<h3>Jerk Rub:<\/h3>\n<ul>\n<li>2 tablespoons ground <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/coriander\/index.html\">coriander<\/a><\/li>\n<li><del>2 tablespoons ground ginger<\/del><\/li>\n<li>2 tablespoons light <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/sugar\/index.html\">brown sugar<\/a><\/li>\n<li>1 tablespoon <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/onion-powder\/index.html\">onion powder<\/a><\/li>\n<li>1 tablespoon garlic powder<\/li>\n<li>1 tablespoon kosher salt<\/li>\n<li><del>1 tablespoon cayenne powder<\/del><\/li>\n<li>2 teaspoons coarse black pepper<\/li>\n<li>2 teaspoons dry thyme<\/li>\n<li>1 teaspoon <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/cinnamon\/index.html\">cinnamon<\/a><\/li>\n<li>1 teaspoon <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/allspice\/index.html\">allspice<\/a><\/li>\n<li>1 teaspoon ground cloves<\/li>\n<li>8 <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/chicken\/index.html\">chicken thighs<\/a><\/li>\n<li><del>Sliced fresh mango<\/del><\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<div>\n<ol>\n<li>Combine all spices in a small bowl.<\/li>\n<li>Rub the skin side of the chicken with the rub and let rest for 30 minutes.<\/li>\n<li>Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown.<\/li>\n<li>Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through.<\/li>\n<li>Remove to a platter and let rest 5 minutes before serving. Serve fresh mango slices and Mango-<del>Habanero Hot<\/del> Sauce.<\/li>\n<\/ol>\n<\/div>\n<h2>Homemade Mango<del>-Habanero<\/del> Sauce:<\/h2>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 tablespoon <del><a href=\"http:\/\/www.foodterms.com\/encyclopedia\/canola-oil\/index.html\">canola oil<\/a><\/del> (huile d&#8217;olive)<\/li>\n<li>1 small <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/spanish-onion\/index.html\">Spanish onion<\/a>, finely chopped<\/li>\n<li>2 <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/garlic\/index.html\">cloves garlic<\/a>, finely chopped<\/li>\n<li>2 ripe mangoes, peeled, pitted and coarsely chopped (2 tasses de mangue en cubes congel\u00e9es)<\/li>\n<li><del> 1 habanero<\/del> (1\/4 jalapeno), chopped<\/li>\n<li>1 <del>cup<\/del> (tablespoon) <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/vinegar\/index.html\">white wine vinegar<\/a> (ou vinaigre de riz)<\/li>\n<li>Salt<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>Heat oil in medium <a href=\"http:\/\/www.foodterms.com\/encyclopedia\/saucepan\/index.html\">saucepan<\/a> over medium heat.<\/li>\n<li>Add onions, garlic, mangoes, <del>habanero<\/del> (jalapeno)and vinegar and cook over low heat for 15 to 20 minutes.<\/li>\n<li>Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water <del>or vinegar<\/del>.<\/li>\n<li>Season with salt.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Source:http:\/\/www.foodnetwork.com\/recipes\/bobby-flay\/jerk-rubbed-chicken-thighs-with-home-made-mango-habanero-hot-sauce-recipe\/index.htm Ingredients Jerk Rub: 2 tablespoons ground coriander 2 tablespoons ground ginger 2 tablespoons light brown sugar 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon kosher salt 1 tablespoon cayenne powder 2 teaspoons coarse black pepper 2 teaspoons &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=682\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-682","post","type-post","status-publish","format-standard","hentry","category-poulets"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/682","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=682"}],"version-history":[{"count":2,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/682\/revisions"}],"predecessor-version":[{"id":684,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/682\/revisions\/684"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=682"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=682"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}