After discovering her respect, and love for storytelling through multimedia, Jhanaya Belle became elated with how writers can deeply move their audience.
The Brooklyn native and New School alumna is keen to add her contributions to the sphere of writing and storytelling, through journalist, radio/podcast host, and screenwriting.
Continuously looking for new, and unheard narratives, Jhanaya spends her time researching and continuously hounds her crafts of storytelling through journalism, radio/podcast hosting, and screenwriting.
Source: CLEO TV / CLEO TV
4 8-ounce skin-on chicken leg quarters
1 tablespoon canola oil
1½ teaspoons kosher salt
¾ teaspoon paprika
¼ teaspoon granulated onion
¼ teaspoon granulated garlic
⅛ teaspoon cayenne pepper
For the Guave Glaze:
1 cup guava jelly
¼ cup white wine vinegar
2 tablespoons tomato paste
2 tablespoons granulated sugar
2 teaspoons grated ginger
1 teaspoon grated garlic
½ Habanero chile, finely minced
1 tablespoon unsalted butter, cold
Preheat oven to 450°F. Pat chicken quarters very dry with paper towels. Let stand at room temperature, uncovered for at least 15 minutes, and up to 2 hours. Toss chicken with canola oil. Sprinkle evenly with the salt, paprika, chili powder, granulated onion, granulated garlic, and cayenne pepper.
Heat a 12-inch cast-iron skillet over medium heat. Place the chicken, skin side down, in a single layer in skillet; cook, undisturbed, until skin is very browned and cracking, about 10 minutes.
Turn chicken quarters, brush the chicken generously with the glaze and transfer the skillet to the oven. Bake in the oven until the chicken is cooked through and skin is well browned and cracking, about 10 minutes. Let stand 5 minutes before serving.
For the Guave Glaze:
Set a 1-quart saucepan over medium heat and add the jelly, vinegar, tomato paste, sugar, ginger, garlic and Habaneros. Bring to a boil and reduce about a quarter to a glaze-like consistency, about 10 minutes. Remove from the heat, swirl in the butter and set aside until ready to use.