Flavours of the Caribbean: Spicy jerk chicken will light up your taste buds. Photo: Marcel Aucar
1.5kg chicken thighs, bone in
1/4 bunch coriander leaves, chopped
10 mint leaves, chopped
2 tbsp allspice berries
1 tsp coriander seeds
1 tbsp black peppercorns
2 tbsp thyme leaves
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
5 garlic cloves, peeled
4 green onions, white and pale green part only, chopped
1 small bunch coriander, washed and roots removed
4 hot red chillies, cored and deseeded
2 tbsp fresh ginger, peeled and chopped
2 tbsp brown sugar
3 tbsp vegetable oil
2 tbsp lemon juice
To serve: steamed rice
For the jerk paste, grind the allspice, coriander and peppercorns in a mortar until fine.
Tip into a blender or food processor with the other jerk ingredients and blend to a smooth paste.
In a large bowl, turn the chicken pieces in the paste so they are well coated, cover and refrigerate overnight.
For the chicken
Remove from the fridge 30 minutes before cooking.
Heat oven to 190C. Line a roasting tray with baking paper and lightly brush the paper with vegetable oil. Lay the chicken in a single layer and roast for half an hour, turning occasionally, so it browns all over. Test by piercing the meat near the bone - if bright red blood appears, return to the oven for another 10 minutes.
To serve: Once cooked, place on a plate and serve with steamed rice and a crisp green salad. Top with chopped herbs and half a lime.
Tip: The jerk paste can be stored in the fridge for up to one month.
- Main Ingredients - Chicken, Rice
- Cuisine - South American
- Course - Main-course
- Occasion - Family meals, Midweek dinner