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Monday, December 16, 2013

Jerk Chicken With Rice and Peas ( Part 1: Jerk Chicken)



Caribbean cuisine has similar ingredients to Maldivian  ingredients.  Similar ingredients include scotch bonnets, breadfruit, cassava and some of the greens.  I learnt a  lot about Caribbean food from Caribbean Pot  a beautiful site that features delicious  Caribbean recipes.
I like adding scotch bonnets but I  just use them for the slight heat and they give a lovely perfumy aroma when cooked in curries. I am not that  crazy about scotch bonnet as my mum , who I would call a chilli efanatic because her food can turn out so  hot that I can almost feel the fumes come out of my ears.  She doesnt like my cooking because I go very subtle with the chilli, ( I like it she would say but just add a little bit more chilli then it would taste just perfect), so I have to have a bottle of hot sauce or green chillies to spice things up  for her.  

This following recipe  is a recipe I have seen a few  times on TLC ( have seen Jamie Oliver make it with Levi Roots and also by Chuck Hughes)  and on some recipe books and also on Caribbean Pot . I have  never tasted the real jerk chicken  but this is my version of it after looking through various books. I didnt have allspice so I left it out.  The heat of the scotch bonnet  is tonned down by the addition of honey and brown sugar, which also gives the chicken a nice caramelized coat when  cooked. I served this with rice and peas dish  and a sauce made after making  creamed spinach.

Recipe : My version of Jerk Chicken ( after  referring a few jerk chicken recipes)

6  chicken drumsticks or chicken thighs or 3 whole chicken legs jointed ( you have the choice of leaving the skin on or off)
1/2 scotch bonnet
1 tsp ground cinnamon
3-4 cloves
1/4 tsp of freshly grated nutmeg
1 small onion or shallot
2 cloves of garlic
3 slices of ginger
1/2 tsp dried thyme
3 heaped tsp of light brown sugar ( or use regular sugar if you dont have)
2 tsp of honey
a little worcestershire  sauce ( about 1 tsp)
a little salt ( 1/2 tsp)
nice big handful of parsley ( flat or continental) or try with coriander if you cant find any  although the taste is very different but dont use dried
juice of 1/2  lime
2 tbsp olive oil

1. Dry the chicken pieces and  cut few slashes across the flesh. Arrange in a glass dish or bowl or place inside a zip lock bag.

2. Place the rest of the ingredients in a blender of food processor and pulse you get nice smooth paste. Pour this onto the chicken and massage well into the flesh ( wear gloves !!! the scotch bonnets will burn your fingers !!).  Marinate in the fridge for atleast an hour or more if you have time.

3. Preheat oven to gas mark 4, heat  nonstick frying pan  ( wrap a foil around the handle if you have a plastic sort of handle on the frying pan).  Place the chicken pieces skin side down  , (even if you dont have the skin   you place the side that usually has the skin) on the hot frying pan and leave it to brown, flip onto other side cook to lightly caramalise that side then pop in the oven for  about 20 minutes till the inside is cooked through.  ( it might take more or less than 20 minutes, you want well cooked juicy flesh not brittle hard over cooked one).  Serve with the rice and peas( recipe to be posted soon) .

Note : you can pop this on a barbecue  instead of cooking  it in the oven.

During the weekend I went to the Art and craft show that was held in the National Art gallery and was pretty impressed with some the stuff we saw. Took the boys along and one particular  person that really impressed me with her presentation was this  young  artist who showed my son how she made her printed drawings.

Another that caught my eye was  these beautiful cakes made by   Shadins cakes and cupcakes   , a real work of art.
The sugar work was very impressive


I would like to eat this shoe

There were other things such as  ribbon work and paper work such as these beautiful bracelets made of paper.
its hard to believe these beads were made of paper

8 comments:

  1. very delicious chicken. Thanks for sharing dear.

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  2. A comforting and delicious meal, Nammi. Those jerk chicken drumsticks look really great.

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  3. this looks so tasty and interesting to learn the similarities in the cuisines cool cakes

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  4. I love jerk chicken! Delicious Nammi! I can't believe that shoe is a cake! And those beads are so pretty!

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  5. Love the recipe!!! :)
    Very nice pics for the cakes... they awesome

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  6. I've never made jerk chicken but I think it's time I try! Looks mouth watering!

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  7. Hi Nammi,

    I have never tasted a REAL jerk chicken before... Having said that, who is REAL and who is NOT? I really don't know too... All I know is yours look REALly good :D

    Zoe

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  8. what more authentic than your recipe for jerk chicken...with so many variations of them on web we were seriously confused about the real thing but now got this authentic one,thanks so much for sharing... :-)

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