Jamaican Jerked Chicken Recipe
Ingredients
| 25 g / 1 oz allspice berries | ||
| 5 cm / 2 inches cinnamon stick | ||
| Nutmeg | 1 Teaspoon, grated | |
| Red chilli | 1 , finely chopped | |
| Onions spring | 4 , thinly sliced | |
| Bay leaf | 1 , crumbled | |
| Dark rum | 2 Tablespoon | |
| Chicken pieces | 6 | |
| Pineapples | 2 , peeled (For the pineapple chutney:) | |
| Finely chopped ginger | 12.5 Gram, finely chopped (For the pineapple chutney:) | |
| Red chilli | 1 , finely chopped (For the pineapple chutney:) | |
| 125 ml / 4 fl oz vinegar | ||
| 250 g / 8 oz dark brown sugar | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. Using a mortar, pound the allspice, cinnamon and nutmeg or powder them using an electric grinder. Add the chili, spring onions, bay leaf and seasoning and pound to a thick paste.
2. Into the paste add rum and mix well.
3. In each chicken piece, make 2 or 3 deep cuts and rub the paste all over.
4. Place it in the refrigerator or a cool place to marinate for about 1-2 hours.
5. For making the pineapple chutney, in a saucepan over moderate heat add in all the ingredients and stir such that the sugar has dissolved.
6. Let it boil, lower the heat a little and cook vigorously, stirring occasionally, such that thick.
7. Into sterilized jars add the chutney and seal.
8. The chutney lasts in the refrigerator for 2-3 weeks.
9. In an oven roast the jerked chicken at 200°C (400°F), Gas Mark 6, for 20-30 minutes or else cook under a grill.
SERVING
10. Serve the chicken with rice and the pineapple chutney.
1. Using a mortar, pound the allspice, cinnamon and nutmeg or powder them using an electric grinder. Add the chili, spring onions, bay leaf and seasoning and pound to a thick paste.
2. Into the paste add rum and mix well.
3. In each chicken piece, make 2 or 3 deep cuts and rub the paste all over.
4. Place it in the refrigerator or a cool place to marinate for about 1-2 hours.
5. For making the pineapple chutney, in a saucepan over moderate heat add in all the ingredients and stir such that the sugar has dissolved.
6. Let it boil, lower the heat a little and cook vigorously, stirring occasionally, such that thick.
7. Into sterilized jars add the chutney and seal.
8. The chutney lasts in the refrigerator for 2-3 weeks.
9. In an oven roast the jerked chicken at 200°C (400°F), Gas Mark 6, for 20-30 minutes or else cook under a grill.
SERVING
10. Serve the chicken with rice and the pineapple chutney.
Chef
