GREEN SEASONING INGREDIENTS Chive - 6 Sprigs Chadon Beni (Culantro) - 30 Leaves Garlic - 10 Cloves Thyme - 5 Sprigs Scotch Bonnet Pepper - 1 or To Taste (Seeds Optional) Pimento Pepper - 10 Water - 1/4 Cup METHOD Wash all ingredients. Grind all ingredients in food processor or blend in blender. Add water to food processor if seasoning is too thick and isn't grinding. Store in a sealed container in your refrigerator for up to ten days. CHICKEN PREPARATION INGREDIENTS 1 Whole C

Yield: 4 - 6 Servings Ingredients: Chicken Feet - 1 lb Water - 4 cups + more Salt - 1 tbsp + 1 tsp Garlic - 1 tbsp (finely chopped) Scotch Bonnet Pepper - 1 tsp or to taste (finely chopped) Chadon Beni/Culantro - 1/3 cup (finely chopped) Onion - 1/2 cup (thinly sliced) Cucumber - 1/2 cup (thinly sliced) Lime Juice - 1/4 cup or to taste METHOD Remove toes from feet. Crack the leg bone to allow feet to cook faster. Wash feet. Bring water to a boil. Add 1 tbsp of salt an

Yield: 10 – 12 Portions INGREDIENTS 2 Whole Chickens 2 ¼ Tsp Salt ¾ Tsp Black Pepper 2 Tsp Garlic, minced 2 Tbsp Onions, minced 2 Tbsp Celery, chopped 1 Tbsp Chadon Beni/Culantro, minced 1 Tbsp Chives, chopped 3 Pimento Peppers, minced 2 Tbsp Fresh Green Seasoning (Optional) 2 Tbsp Tomato Paste (Optional) 2 Tbsp Vegetable Oil 4 ½ Tbsp Brown Sugar ¼ Cup Tomatoes, chopped 1 Cup Water 1 Scotch Bonnet Pepper 2 Tbsp Salted Butter Salt & Black Pepper, to taste

YIELD: 4-6 Servings INGREDIENTS Yard Fowl (Free-Range Chicken) - 2 1/2 lbs Salt - 1 tbsp Black Pepper - 1/2 tsp Minced Garlic - 1 tbsp Chive - 1/4 cup (finely chopped) Chadon Beni (Culantro) - 1/2 cup (finely chopped) Pimento Pepper - 1/4 cup (finely chopped) Green Seasoning - 1/4 cup Coconut Oil - 1/8 cup Brown Sugar - 1/2 cup Curry Powder - 1 tbsp Roasted Geera (Cumin Powder) - 1/2 tsp Water - 1/4 cup Fine Thyme - 10 sprigs Scotch Bonnet Pepper - 1 whole METHOD

Yield - 1 Dozen Wings INGREDIENTS 12 Chicken Wings 1 ½ Tbsp of Salt 1 Tbsp of Black Pepper 1 ½ Tbsp of Minced Garlic 1 Tbsp of Minced Ginger 2 Tsp of Minced Chadon Beni (Culantro) 4 Dashes of ANGOSTURA® aromatic bitters Dry Spice Mix 1 Tsp of Grounded Roasted Geera (Cumin) 1 Tsp of Turmeric Powder 1 Tsp of Chili Powder ½ Tsp of Grounded Fennel Seeds ½ Tsp of Garam Massala Spice ½ Cup of Natural Yogurt 6 Dashes of ANGOSTURA® orange bitters METHOD Preheat oven to 37

Yield - 5 Portions INGREDIENTS 3 Each Chicken Breast 2 tsp Salt 1 tsp Black Pepper ½ tsp Garam Masala 4 Dashes of ANGOSTURA® aromatic bitters 1 ½ lbs Green Figs/Bananas 1 tsp Salt ½ cup Mayonnaise ¼ cup Natural Yogurt 1 tsp Lemon Juice 1 tsp Honey 5 Dashes of ANGOSTURA® orange bitters 2 tbsp Celery with leaves (chopped into ½ inch pieces) ¼ cup Chopped Pecans ¼ cup Cherry Tomatoes (halved) METHOD Preheat oven to 350 degrees fahrenheit. Season chicken breast with

'D' Cabin is located on "D cross" in San Fernando (Lady Hailes Avenue). Their operating hours are: Wednesday - Sunday: 6:00 p.m. - 12:00 a.m. Contact Number: 868-390-2322 #trinidadandtobago #caribbean #deepfried #chicken #foodtrucks #sanfernando