Jerk Chicken
Back at our wedding anniversary we held a barbeque where I made a few recipes from The Book. Hugh’s Jerk Chicken recipe was a surprise highlight of the day. It’s really easy to make, given that you take the time to find and prepare the complex series of spices for the seasoning, but after that you just rub the seasoning into the chicken, leave to marinade overnight, and the cooking is a doddle.
I won’t go through the whole recipe - please please buy The Book (see above). But the spices are interesting. We start with Allspice, Mace (the stringy-looking stuff in the photo below), salt and pepper:
We grind this with chilli, bay leaves and a number of other spices, then butter and olive oil. This is then blended together and rubbed into the chicken:
We leave that to marinate in the fridge overnight.
Please come back tomorrow to find out what happens!
Mitomi says “Oishii” again!
July 15th, 2006 at 12:10 am
Isn’t it the chicken Yoko and I missed at the last BBQ??
Everyone said that’s fantastic!It’s kind of MABOROSI of jerk Chicken for me and Yoko…
I ate some jerk chicken at Notting Hill carnival 3years ago,but wasn’t that great.
However,the chicken on the photo,looks yummy.
July 15th, 2006 at 11:51 pm
What is MABOROSI? Is it like MARBORO-DOFU?
July 16th, 2006 at 11:01 am
This is MABOROSHI
http://www.suikoudou.co.jp/maborosi34-7.jpg
This is MABO-DOFU
http://bestinbest.com/blog/media/mapodoufu_2.jpg
nothing simmilar
September 10th, 2006 at 12:56 am
[…] I was down in the Big City this evening, in scary Finsbury Park, but one good thing (perhaps the only good thing) about the Park is the presence of excellent West Indian food shops. Scotch Bonnet is a very very hot chilli which is the original taste behind jerk chicken. I’m going to use these to try to make a really authentic jerk chicken. Plantains are a form of banana where the starch doesn’t turn to sugar, so you can’t eat them raw too easily. Simply frying turns the starches and sugars into a fantastic caramel taste, and the texture is similar to potatoes. […]
September 12th, 2006 at 10:28 pm
[…] On Sunday I’m having a joint 30th birthday party with the always lovely Yuka, so now it’s time to practice some recipes for the guests. First was jerk chicken: I put 3 scotch bonnets into this and it was pretty damn hot. Chips and some plantains (not shown): […]
July 15th, 2007 at 9:31 pm
[…] Jerk chicken: […]