Jerk Chicken

[johnfb]

Has anyone got an authentic recipe for Jerk Chicken?

[Davred]

No but I could ask in the local carribean eatery, though I dont expect them to tell me their secrets.

[jenny_haddow]

I've got a super one, I'll dig it out and post it later.

Jen

[johnfb]

I've got a super one, I'll dig it out and post it later.

Jen

Cheers Jenny

[Paul Kribs]

John
The best jamaican jerk paste I have tried comes in a jar and is made by Dunn's River. I have tried quite a few a none come close.

I have a standby recipe but have never had to revert to it so cannot vouch for its authenticity. Can't even recall where I obtained it from, and it seems a bit vague.

Jerk Seasoning


1 jar ground allspice berries
1/2+ cup packed brown sugar
6 to 8 garlic cloves
4 to 6 Scotch bonnet peppers (complete with seeds)
2 tablespoons thyme leaves
2 bunches spring onions/scallions
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Juice of two limes

Blend in a liquidiser.

Regards, Paul Kribs

[johnfb]

Thanks Paul

4-6 scotch bonnets ?...are you trying to send me to the moon.....

You've heard the phrase the bottom fell out of my world?
I think with those peppers it will be the world fell out of my bottom....

[jenny_haddow]

A few years ago I did the buffet for the opening of a museum exhibition that featured the Caribbean, the guests included the county council and Lloyd Grossman. I've never cooked so much for so many before or since, but it was fun. The curator wanted everything as authentic as possible so I did a fair bit of research and came up with this Jamaican jerk chicken recipe which I use when I'm in Caribbean mode.

Ingredients;

1 1/2 tblsp ground allspice
1 1/2 tblsp dried thyme
1 tsp cayenne pepper
1 tblsp ground black pepper
1 tblsp dried sage
1 tsp ground nutmeg
1 tsp ground cinnamon
2 tblsp salt
1 1/2 tblsp garlic powder
1 1/3 tblsp sugar
6 tblsp oil
6 tblsp soy sauce
1 cup white vinegar
3/4 cup orange juice
3 tblsp lime juice
1 scotch bonnet with seeds
1onion finely chopped
1/3 cup chopped spring onions
1tblsp chopped garlic
1 chicken cut into pieces or 4-6 chicken breasts (stab the meat several times to help absorb the marinade)

Mix all the ingredients together and marinate the chicken in the mixture for 3-5 hours, or overnight. Saute the chicken over a high heat on both sides until cooked through. Serve with rice and beans.

The origins come from the original inhabitants of Caribs and Arawaks who would stab or 'jerk' their meat and rub various ingredients into it for flavour. They would then cook it in pit with hot stones and green wood which imparted a smoky flavour and kept the meat moist. I have added a bit of smoke powder from time to time to the mix and its good.

Enjoy

Jen

[johnfb]

Thanks Jen, that looks like a winner

What kind of vinegar do you use??

[jenny_haddow]

I use the standard Sarsons white vinegar, its usually next to the malt vinegar in the super market. Malt vinegar would do though.

[johnfb]

I use the standard Sarsons white vinegar, its usually next to the malt vinegar in the super market. Malt vinegar would do though.

Cheers, Jen, this is a goer for me.....

[saucisson]

Thanks Paul

4-6 scotch bonnets ?...are you trying to send me to the moon.....

John, if you look at the other ingredients I think you'll find that is enough to make a jar full, not just to put all on one drumstick...
Go on try it, you know you want to

[jenny_haddow]

This is another popular Jamaican offering that I have to produce at all family gatherings, and given that my OH has 7 brothers and sisters + their families you can imagine how many I have to cook.

[url]Jamaican Patties.

Ingredients:-

Packet of puff pastry.
Curry powder

Filling:-

1 sweet potato
1onion
1 green or red pepper
1 or 2 scotch bonnet chilies (depending on how brave you are!)
1-2 cloves of garlic
2-3 cloves
half tsp cinnamon
1 tsp cumin
half tsp ground ginger
bay leaf
1-2 tsps garam masala
1 tsp brown sugar
half tsp allspice
salt to taste
vegetable oil

Slice and dice the potato, onion, and pepper. Fry gently in a little oil until they have softened. Finely chop the garlic and chili and stir into the vegetables, together with the rest of the ingredients. Add a little water and cover and cook until a nice thick sauce has been achieved. Add water as and when, season to taste. Put aside to cool.

Roll out the pastry nice and thin. Sprinkle the entire surface with curry powder and fold two sides to the middle. Sprinkle that surface with curry powder and fold again. Roll out the pastry and cut small circles about 4 inches in diameter. Put a spoonful of filling in the centre, brush the edges with water, fold over pastry and seal. Cut two small slits in the top, brush with milk or beaten egg and cook on a baking tray until well risen and browned. 200c, 400f, gas 6.

This is the vegetarian version. The sweet potato can be substituted for minced beef or lamb. I�ve also done them with chicken. The vital ingredient is the scotch bonnet chili, they don�t taste the same with any other type.
[/url]

[johnfb]

Yummmmm..............

[jenny_haddow]

Caution! They are addictive!

[johnfb]

Made the Jerk chicken according to Jen's recipe, wow!!!
Great recipe and great taste

Click on image to increase size.
They didn't last long...my 17 year old son saw them and his second stomach opened waiting to be filled.