JAMAICAN JERK CHICKEN

JAMAICAN JERK CHICKEN
8 chicken pieces
15 ml sunflower oil
15 g 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)
5 ml ground all spice
2.5 ml ground cinnamon
5 ml dried thyme
1.5 ml freshly grated nutmeg ( I used nutmeg out of the bottle)
10 ml demerare sugar
15 ml plain flour (all-purpose)
300 ml cups chicken stock
15 ml red or white wine vinegar
15 ml lime juice
10 ml 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 Tegmann
Photo: Marika Tegmann