Caribbean Chicken
  • 4 Skinless, boneless chicken breasts
  • 1 oz crystalized ginger, grated
  • 3 star anise
  • 3 tablespoons sherry
  • 2/3 cup chicken stock
  • 2 teaspoons roasted garlic powder
  • 2 bay leaves
  • 2/3 cup olive oil
  • 2/3 cup white wine vinegar
  • 1 white onion
  • 1 red onion
  • peppercorns
  • salt

In saucepan add sherry, chicken stock, star anise, grated ginger and chicken breasts.  Simmer for 20 minutes until chicken is tender.  Remove from heat and slice chicken into strips and place in bowl with garlic, bay leaves, olive oil, vinegar, onions, salt and pepper.  Mix well and marinate in fridge for 1-2 days before serving.  Serve with lemon wedges.