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Jamaican Jerk Chicken

30 ml Waitrose Groundnut Oil; (2tbsp)
2 Onions; finely chopped
10 ml Chilli paste; (2tsp)
2 Cloves garlic; crushed
10 ml Minced ginger pure; (2tsp)
10 ml Dried thyme; (2tsp)
5 ml Ground allspice; (1tsp)
5 ml Ground cinnamon; (1tsp) 2 1/2 ml Ground nutmeg; (1/2 tsp)
Juice 1 large orange
Grated rind and juice 1 lime
10 ml Encona Hot Pepper Sauce; (2tsp)
10 ml Unrefined soft brown sugar; (2tsp)
Salt & freshly ground black pepper
4 Chicken portions

Heat the oil in a frying pan. Add the onions and cook gently for 10 minutes until soft. Add the chilli paste, garlic, ginger, thyme, allspice, cinnamon and nutmeg and fry for a further 2 minutes.

Stir in the orange juice, lime rind and juice, Encona hot pepper sauce and sugar.

Simmer until the mixture forms a dark paste. Season with salt and pepper and leave to cool. Slash the chicken flesh and rub the paste all over. Cover and chill overnight.

Place the chicken pieces on a rack in a roasting tin in a preheated oven 190C, 375F, gas mark 5, for 40 minutes or until thoroughly cooked.

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