Jerk chicken breasts
Recipe by Jamienewman
6 chicken breasts (without skin or bone) or chicken supreme joints with the peg bones still attached
2 tsp ground allspice
2 tsp dried thyme
2 tsp cayenne pepper
2 tsp ground ginger
2 tsp ground nutmeg
2 tsp ground cinnamon
2 cloves garlic, peeled
4cm piece ginger, peeled and cut into chunks
2 tbsp dark brown sugar
60ml dark rum
60ml lime juice
60ml soy sauce
125ml cider vinegar
2 fresh red chillies, whole
1 onion, peeled and quartered
Prep. Time → 10 min
Cook Time → 60 min
1. Slash the chicken breasts, three slashes per breast, each cut about 2cm deep, on the diagonal. Put in an oblong dish, cut-side down.
2. Put all the other ingredients in the processor and blitz to a dark, earthy paste, then pour and spread over the chicken pieces and leave to marinate out of the fridge for 2-4 hours, or in the fridge, covered, overnight.
3. Preheat the oven to 200°C / gas mark 6. Double-line a shallow roasting tin with foil. Tip into it the chicken with its marinade, slashed-side up and roast for 30 minutes.
4. Take the tin out of the oven, to pour off excess watery juices. Use a pastry brush and spoon to place any paste back on the chicken, then return it to the oven and cook for a further 30 minutes, by which time it will be cooked through and tender with a thick fiery crust. Serve with rice and peas (recipe to follow).
5. Optional: put the chicken on the barbecque or under the grill for the final stint to give it a lovely chargrilled finish.
main courses, healthy, spicy, caribbean December 03, 2011 16:24
Author Nigella Lawson
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