Wednesday, 17 November 2010

Jerk Chicken with Rice and Black Eyed Peas

Nice and juicy, spicy chicken - adapted from Levi Roots recipe.
Top tip - be sure to wear rubber gloves when chopping a Scotch bonnet chilli as they are a bit hot!
Just serve with rice and peas.  You can of course add another chilli if you wish.

Of course you can cook this on the BBQ - but in the UK now is not the time!
So, get yourself a nice grill pan that can go into the oven such as this one.  If not, you'll have to transfer the chicken to a shallow baking dish to continue cooking.
Scotch Bonnet chillies come in a variety of colours - if you're in the UK you can buy these from Tesco, Asda or Sainsbury's.
You will need:
6 to 8 chicken thighs bone in and with skin - excess removed.
juice of 1/2 a lemon
a lime - quartered for garnish

Dry seasoning ingredients:
1 teaspoon all-purpose seasoning (Dunn's River) available from Tesco
1 teaspoons ground allspice
a pinch of each of the following: marjoram, oregano, thyme, rosemary, basil and tarragon
pinch of salt
a few twists of black pepper

To make the marinade:
1 Scotch bonnet chilli - de-seeded and chopped
2 spring onions - chopped
1 large onion - chopped
1 tablespoon ground allspice
1 inch piece fresh root ginger- peeled and finely chopped
2 fat garlic cloves - crushed
1/2 tablespoon dried marjoram
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1/2 tablespoon dried tarragon
2 tablespoons of all-purpose seasoning (Dunn's River) available from Tesco
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
small handful of fresh coriander leaves - chopped
a good pinch of salt - say a teaspoon
a good amount of freshly ground black pepper
100ml tomato ketchup
a tiny amount of vegetable oil - say half a tablespoon

How to do it:
Pre-heat your oven to 200C/400F or Gas 6
Mix together the dry seasoning ingredients and set aside.
Put the chicken into a non-metallic bowl and then sprinkle over the lemon juice.  Rub the chicken with the the dry seasoning.
In another bowl mix together the marinade ingredients. Now pour the marinade mixture over the chicken, turning it to coat it well. Cover with cling film and refrigerate for at least 4 hours although overnight would be better.
Remove the chicken from the fridge half and hour before you're ready to cook. Remove the chicken from the marinade - but don't throw it away.
Heat up a non-stick grill pan till it's really nice and hot.  
Throw in the chicken pieces skin side down.  Cook for 10 minutes then turn over.  Cook for another 10 minutes.
You can baste the chicken with a little of the remaining marinade if you wish.
Now transfer the pan to your preheated oven to finish cooking for about 20 minutes.  
**If you're cooking this on a BBQ you can just continue to cook until the chicken is cooked through.
However you cook this make sure the juices run clear when you push a knife into the centre of the chicken.
Serve with a mixture of long grain and wild rice with black eyed peas - all I did was to cook some rice and stir in some heated black eyed peas from a tin.  Not the quite the proper thing but still good!

6 comments:

Marie said...

That looks great Jan! I don't really like very spicy hot dishes so would probably cut back on the chillies myself! xxoo

Maggie said...

The jerk chicken sounds really tasty.

Peter M said...

Jerk chicken is one of my favourite ways to dress chicken! I love the colour of those Scotch Bonnets...hot enough for ya?

Pam said...

I've never made jerk chicken... it looks and sounds so delicious.

Nicisme said...

Those chillies look awesome! That's a great dish, tons of flavours in it.

Cynthia said...

OMG Jan, as a Caribbean person, I have to tell you that you totally nailed this meal. I am drooling here! That chicken, awwwww want some! You are such a great cook!

Congratulations on your spice shop! Such a great idea to do kits.