Claire's Korner, on the west side of Evanston, serves up a cafeteria line of Jamaican classics six days a week. There's just a few seats, so the assumption is you're taking it to go and either way it comes in a styrofoam container.
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Spicy, sweet, camphorous, and a little woodsy, jerk chicken is a wholly unique experience. The skin should be a burnished mahogany, crisp and redolent of warm spices like nutmeg and allspice, laced with thyme and ginger. I set out to find a way to bring jerk chicken to my own backyard. Turns out it's easier said than done. See our step-by-step directions in the slideshow.
Spicy Jamaican chicken curry offers an island escape, sans flight.