Ali’s Jamaican Jerk Chicken

Ali’s Jamaican Jerk Chicken
  • Chicken (thighs or breast)
  • 2tsp Ground Allspice
  • 2tsp Cayenne pepper
  • 2tsp dried thyme (or some fresh)
  • 2 tsp Ground ginger
  • 2tsp Ground nutmeg
  • 2tsp Ground Cinnamon
  • 2 cloves garlic
  • 1 piece ginger
  • 1 x 15 ml dark muscavado sugar
  • 60ml dark rum
  • 60 ml lime juice
  • 60 ml soya sauce
  • 125ml cider vinegar
  • 2 scotch bonnets
  • 1 onion (peeled and quartered)
Slash the chicken (2cm deep diagonally). Line a heavy duty oven tray with tin foil and put the chicken in it.
Put all the remaining ingredients in a liquidiser and blitz until a dark, earthy paste is formed.
Pour this over the chicken & leave to marinate for around 4 hours.
Preheat the oven to 200 degrees and cook for 30 mins, basting and turning the chicken then cook for a further 20-30 mins until cooked through with a thicker sauce.
Serve with “rice and peas”:
  • 1 can gungo beans (or kidneys)
  • Veg oil
  • Red onion, chopped
  • Red chilli (optional!)
  • 2 cloves garlic, chopped
  • 400g long grain rice, rinsed well
  • 1 tin coconut milk
  • 600ml stock (veg or chicken)
  • Fresh thyme
  • Salt
Drain and rinse the “peas”. Heat some oil in a heavy based pan with a tight fitting lid. Dry the onion until soft and slightly browned. Add chilli if using & garlic & stir. Be careful not to burn the garlic. Then add the rice and stir to coat the rice in the oil.
Pour in the coconut milk, chicken stock and beans. Bring the pot to a gentle bubble, put the lid on and then turn it down to very low heat.
Cook it gently for around 15 mins, then check if the rice is cooked. Cook for longer if required until the rice is cooked and the liquid is absorbed.
Season well with salt and sprinkle with fresh thyme.