Monday, January 18, 2010


As everyone's hearts go out to the people of Haiti I thought to post some recipes of typical Haitian dishes. In addition to donating to organizations helping with the relief effort, we should try to incorporate some of Haitian culture into our lives. Try out these recipes I adapted from RecipeZaar.

Haitian Chicken with pikliz (

Haitian Chicken in Spicy Tomato Sauce

This spicy chicken dish is full of local flavors typical to Haiti. Serve it over rice and alongside the pickliz vegetables in the recipe below.

1 medium sized chicken, cut into 2 breasts, 2 legs, 2 thighs
1 large onion – thinly sliced
1 scotch bonnet pepper or other very hot pepper – finely chopped
6 garlic cloves - minced
3/4 tomatoes - peeled and diced
3 tablespoons sugar (brown or demerara)
3 limes or lemons
Vegetable oil – 2 to 3 tablespoons

1. Preheat oven to 375°F.
2. Wash chicken well & pat dry. Then rub each piece will with lime or lemons and season with salt and pepper.
3. In a large pan or pot heat oil and when hot sear chicken pieces skin side down until they have a nice golden color. Add the onion and peppers at the same as the chicken.
4. Combine in a bowl the garlic, sugar, tomatoes.
5. Remove pan from heat and drain excess oil, onions and peppers into the tomato mixture.
6. Place the chicken in an oven pan and cover with the tomato mixture. Cook for another 30-40 minutes or until the chicken is fully cooked.
7. Serve the chicken and sauce over rice accompanied by pikliz vegetables.

Pikliz Vegetables

Pikliz (spicy pickled) vegetables are a staple of Haitian food. These pickled vegetables are served at almost every meal and are very spicy!

6 scotch bonnet peppers or a smaller amount of larger very hot peppers
2 cups thinly sliced cabbage or shredded cabbage
1/2 cup thinly sliced carrot or shredded carrot
1/4 cup thinly sliced onion or shredded onion
4 whole cloves
1 teaspoon salt
8-10 peppercorns
3 cups vinegar

1. Cut the off the tops of the peppers, and roughly chop
2. Place the peppers and the rest of the ingredients in a quart size jar.
3 Add the vinegar, close jar tightly, and let sit 24-48 hours before serving.

Notes: Refrigerate after opening the jar. The pikliz will store for several months.

Savor Israel


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