A Jerky chicken

My husband wanted to surprise me one Sunday afternoon by making dinner. I didn't know what he planned on making until it was time to eat. The main part of the meal was this wonderful chicken recipe he found online. We loved it and plan on making it again soon. (Next time we'll probably add in the habanero pepper, he couldn't find them in the store)

1 teaspoon onion, finely chopped
3 tablespoons brown sugar
4 tablespoons soy sauce
4 tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
1 teaspoon sesame oil
3 cloves garlic, chopped
1/2 teaspoon ground allspice
1 habanero pepper, sliced *if desired
4 skinless, boneless chicken breast halves, cut into 1 inch strips.

DIRECTIONS
Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
Preheat your oven's broiler.
Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.

*recipe from Allrecipes.com

He served this with Jamaican Rice, which is interesting and different. I loved it, he however, could have done without the bananas.

INGREDIENTS
2 tablespoons vegetable oil
1 large onion, sliced
1 red apple, cored and sliced
2 pinches curry powder
2 cups water
1-1/3 cups brown rice
2 teaspoons dark molasses or treacle
2 small banana, sliced
2 tablespoons unsweetened flaked coconut
DIRECTIONS
Heat the oil in a saucepan over medium heat. Add the onion and red apple; cook and stir until onion is transparent. Season with curry powder, and stir in the water. Add the rice and molasses, cover, and cook over low heat until the rice is tender, and water has been absorbed, about 30 minutes. Mix in the banana, then sprinkle the coconut on top. Heat through for a moment over low heat before serving.

*link


And to top off this healthy wonderful meal, he made homemade chocolate mint mousse. It was devine but very very very rich. I have to locate the recipe for it.