JAMAICAN JERK CHICKEN
8 Chicken pieces,
15ml sunflower oil
15g unsalted butter
For the sauce
1 bunch of spring onions(scallions). Trimmed and finely chopped
2 garlic cloves, crushed
1 hot chilli peper, halved, seeded and finely chopped. (I left my seeds in)
5ml ground all spice
2.5ml ground cinnamon
5ml dried thyme
1.5ml freshly grated nutmeg ( I used nutmeg out of the bottle)
10ml demerare sugar
15ml plain flour (all-purpose)
300ml cups chicken stock
15ml red or white wine vinegar
15ml lime juice
10ml tomato pureé (paste)
salt and ground black pepper
Wipe the chicken pieces, then pat dry on kitchen paper. Heat the oil and butter in a frying pan until melted, then add the chicken, in batches if necessary, and cook until brown on all sides. Remove from pan but leave the fat behind. Put into the slow cooker and switch onto high.
Add the spring onions, garlic and chilli to the frying pan and cook gantly for 4-5 minutes, or until softened, stirring frequently. Stir in the allspice, cinnamon, thyme, nutmeg and sugar. Sprinkle in the flour and stir to mix, then gradually add the chicken stock, stirring until the mixture bubbles and thickens. Remove the pan from the heat.
Stir the vinegar, lime juice, tomato pareé and some salt and ground pepper into the sauce. Pour over the chicken pieces, cover with a lid and cook on high for 3-4 hours, or until the chicken is cooked and very tender.
Remove the chicken from the sauce and place on a serving dish. Taste the sauce and adjust the seasoning, then serve separately, with salad leaves or rice as an accompaniment.
Recipe placed by Marika Tegman
Photo: Marika Tegmann
