Wednesday, February 22, 2006

My Jerk Chicken Recipe

My Jerk Chicken Recipe

Chicken thighs / legs
Fresh Thyme
Powdered Jerk Seasoning
Cayenne Pepper
A few Pimento Balls
A few Black Pepper Corns
3 Spring Onions
1/2 Carrots
Tin of tomatoes (chopped)
Pinch of Salt
Fresh Ginger
Fresh Garlic
Vegetable Oil

Remove the skin from the chicken. Wash with lime (rub lime on to chicken flesh). Score the chicken flesh a little with a knife.
For the marinade: Pound garlic and ginger and mix in Jerk powder with a small pinch of cinnamon and a little cayenne pepper. Add a teaspoon of oil and two teaspoons of water to make it into a paste. Crumble in a little fresh thyme.
Cover the chicken with the marinade and leave in the fridge for at least an hour (more time = more flavour).
Chop carrots and spring onions into rounds. Get a deep oven dish and place chicken in it. Cover with the tin of chopped tomatoes, mix in carrots and spring onions, black pepper corns, pimento balls and a pinch of salt. The chicken should now be sitting in a tomato-y sauce. Cover with some sprigs of fresh thyme. Roast in the oven at medium heat for 2 hours or so.
Serve with rice n peas and coleslaw.

1 comment:

wolf-snaggle-tooth said...


Next week, how bout a chinese chicken in a jerk jacket..