Jamaican Jerked Chicken
Apparently this is Jamaican, although to be honest, I wouldn’t know Jamaican food if I fell over it. It reminds me very much of Moroccan food, with its blend of spiciness and sweet tang.
You can use chicken pieces for this, but lately I’ve found myself preferring to buy a whole chicken and cut it up myself. A good pair of kitchen scissors comes in handy for this.
For some reason, I forgot to take a photo of this, so let your imagination run wild!
What do I need?
- Whole chicken, or 1 to 1 ½ kilos of chicken pieces
- A good dash of olive oil
- 4 crushed garlic cloves
- 1 large red or purple onion
- 2 chillis
- A handful of chopped, fresh parsley
- ¼ cup of cider or red wine vinegar
- ¼ cup (packed) of brown sugar
- ½ tsp ground cinnamon
- Generous pinch of ground cloves
- 1 ½ tsp ground allspice
- ¼ cup of lime juice
- ½ cup fresh or tinned pineapple pieces
- ½ sweet potato, peeled and cut into long slices (like chips, basically)
What do I do?
Cut up the chicken, or just take the chicken pieces, and put them in a large bowl, or preferably a marinating container (Tupperware make a good one).
Combine the rest of the ingredients, except the sweet potato and pineapple, and process lightly, then pour over the chicken and marinate for between 2 and 6 hours.
Put the marinated chicken, the pineapple and sweet potato in a baking dish and cook for an hour to an hour and a half. If you’ve got a clay pot, like one of the old Romertopfs, or even a tagine or suchlike, this recipe cooks beautifully in one of those. Allow a little longer cooking time with a clay pot.
Serve with some rice – try stirring a knob of butter and a sprinkle of saffron through the rice, to give it some colour and flavour.
To give it even more of a Moroccan feel, try adding a good sized teaspoon or two of coriander to the marinade, and serve it with couscous instead of rice.