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Jamaica
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Dunn's River Falls, Ocho Rios Jamaica is one of the three islands in the Northern Caribbean forming
the Greater Antilles. It's the largest English-speaking country
in the Caribbean Sea, stretching 146 miles from east to west.
Lying 550 miles north of the Panama Canal and 700 miles south
of Miami, Jamaica is well-placed on the world's major shipping
and airline routes.
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The country's name is derived from an Aarawak (aboriginal Indian)
word "Xaymaca", meaning "land of wood and water". And so it is,
with waterfalls, and springs, rivers and streams flowing from
For those who like to explore, the island offers a feast of contrasts.
The north coast, with its popular resort areas of Montego Bay,
Runaway Bay, Ocho Rios and Port Antonio, features fine coral beaches
and broad plains where sugar cane, coconuts and citrus fruits
are grown. On the western tip of the island is Negril, once a
remote, swampy outpost but now a beachcomber's paradise. The southern
region of the island offers a rugged coastline where majestic
mountains plunge into the sea - like inspirational Lover's Leap
in St. Elizabeth, a 1500-foot cliff of romantic legend. |
The center of the island is mostly mountainous and heavily wooded, spotted occasionally with small mining towns and villages. And, of course, there's the famous Cockpit Country in the northwest region, an eerie terrain of conical hills and deep sinkholes. The central mountain range, dominated by 7,402-foot Blue Mountain, divides the south coast of the island from the north and extends from Half Moon Bay to Portland. This great variety of terrain and climate allows virtually everything to grow here. Visitors can step into a country market and see a vast array of tropical fruits and vegetables with such unfamiliar names as callaloo, dasheen, soursop, breadfruit, cho-cho, and ackee otaheiti apple. Jamaica's main exports (other than tourism) are sugar, citrus fruits, bananas, spices, and world-famous Blue Mountain coffee. |
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Stolen Jamaican Chicken This dish combines fresh herbs, citrus, and vermouth with Dijon
mustard for |
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MARINADE: 1/4 cup lime juice 1/4 cup lemon juice 1/4 cup white cooking wine 2 tablespoons Dijon mustard 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1 teaspoon Old Bay Seasoning |
1/4 teaspoon freshly ground black pepper 1/4 cup Worcestershire sauce 1/4 cup sweet vermouth 1/4 teaspoon dried parsley 1 6 to 8 ounce chicken breasts, trimmed of fat 2 tablespoons Dijon mustard 11/2 tablespoons butter |
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In a large bowl, combine all the ingredients for the marinade.
Mix well, making sure that the mustard blends smoothly with the
liquids and spices. Add the chicken breasts, cover, and refrigerate
for at least 1 hour. Preheat the over to 350F. Remove the chicken breasts from the marinade and set the marinade aside. Rub each breast with Dijon mustard and butter and place in a 9 x 13 inch baking dish. Pour the marinade on top and bake for 45 minutes, basting occasionally. Transfer the chicken to a serving platter and pour the drippings into a gravy boat and serve as a sauce. Accompany with lots of French bread. |
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