Montserrat (N. America) – 24 October 2021

Montserrat is located in the continent of North America. It has Barbuda Island to the far north, Antigua and Barbuda to the northeast, Guadeloupe to the southeast, the Caribbean Sea to the south and west, and Saint Kitts and Nevis to the northwest.

The capital is Brades.

The official language is English.

The climate is tropical and mild. Average temperatures are 70F to 86F. It often encounters hurricanes. The staples are mangos, pineapple, bananas, coconut, pumpkin, corn, carrots, cucumbers, breadfruit, green beans, cabbage, goats, pig, sheep, chickens, mahi mahi, sugar cane and so much more (


  • 1-1/2 lbs. boneless skinless chicken thighs or breasts
  • 2 TBSP olive oil, divided
  • ½ each green, red, and yellow bell peppers, diced
  • 1 medium yellow onion, diced
  • 1 C brown rice
  • 1-1/2 C chicken stock
  • ¼ C orange juice
  • 2 oranges, sliced for garnish
  • Chopped cilantro to garnish

Jerk Seasoning:

  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp ground allspice
  • ½ tsp onion powder
  • ½ tsp ground thyme
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • ¼ tsp cayenne pepper
  1. In a small bowl, whisk together jerk seasoning ingredients. Place chicken in a Ziploc plastic bag or bowl and add half the spice rub and the orange juice. Massage the chicken, spices and juice inside bag or bowl. Marinate for 30-60 minutes.
  2. Preheat oven to 350F.
  3. Remove chicken from marinade, and discard marinade. Heat one tablespoon olive oil over medium high heat in a cast iron skillet, or any oven-safe skillet or pan. Place chicken in pan and cook until browned, then flip chicken over and cool until browned. Remove chicken from the pan and set aside on plate.
  4. Heat remaining tablespoon of olive oil in same skillet over medium high heat. Add chopped bell peppers and onion. Saute for a few minutes, then add brown rice and toast for 2 minutes. Add chicken stock and remaining half of jerk seasoning.
  5. Bring to a boil and add the browned chicken thighs. Nestle the chicken on top of rice and press down slightly. Cover with lid or aluminum foil. Bake in preheated oven for 40 minutes.
  6. Caramelize/brown orange slices in a dry saute pan over medium high heat. Set aside.
  7. Remove the lid or foil and continue to cook for 5 minutes. Check to see if all of the liquid has been absorbed. If not, continue to bake for 5 minutes, uncovered. Internal temperature of chicken needs to be 165F.
  8. Remove pan from the oven, fluff the rice and serve garnished with the caramelized orange slices and chopped cilantro leaves.
Here is my Caribbean Jerk Chicken with brown rice. This was a super easy dish to make, and the spice level was just right!!!


Gluten Free Crust:

  • 2 C almond flour
  • ¼ C coconut oil
  • 3 TBSP maple syrup
  • Pinch salt
  1. Preheat the oven to 350F.
  2. In a large bowl mix together the almond flour, coconut oil, maple syrup and salt until it makes a soft dough. If it does not come together easily add more oil and syrup.
  3. Press the dough into 4 mini tart pans.
  4. Bake for 10 minutes until the tart shells have lightly browned.
  5. Set the baked shells aside to cool.

Lime filling:

  • 16 oz. cream cheese
  • One 14 oz can sweetened condensed milk
  • Zest of 1 lime
  • 1/3 C lime juice
  • 2 TBSP powdered sugar
  1. Bring the cream cheese to room temperature.
  2. In a large mixing bowl using a mixer, combine the cream cheese and 2 TBSP of powdered sugar.
  3. Next add the lime zest and condensed milk making sure the mixture is smooth and there are no lumps.
  4. Finally add the lime juice, mixing until the juice is completely combined.
  5. Pour mixture into prepared crust and refrigerate overnight or for at least 8 hours.

Whipped Cream:

  • ¾ C heaving whipping cream, chilled
  • ¼ C powdered sugar
  • 1 lime for garnish
  1. Beat the cream and sugar in a chilled bowl until soft peaks form.

Garnish pie with whipped cream and lime slices.

Here is the Montserratian Mini Lime Tart. Extremely yummy!!!!

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