![]() Add a squeeze of lime juice for a bit of added zing!įor top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home. Marinate and cook the chicken as above.įinely chop leftover chillies and spring onions and throw into a stir-fry. Simply combine 2 tbsp ground allspice, 1 tsp onion granules, 1 tsp ground cinnamon, ½ tsp ground nutmeg, 1 tsp sea salt, 1 tbsp chopped thyme, 8 finely minced garlic cloves, 2 finely chopped Scotch Bonnet or mixed chillies, 2 finely chopped spring onions (including the green tops), 2 tbsp soy sauce, 2 tbsp clear honey, 2 tbsp soft brown sugar, and the juice of half a lime. ![]() Serve with the chicken and lime wedges to squeeze over.įeeling inspired? Have a go at making the jerk marinade from scratch. 1 large bunch scallions (about 8), white and green parts. To make the dressing, put the mustard, oil and vinegar in a small jar with some seasoning, put the lid on and shake to mix. 2 3½- to 4-pound chickens, quartered, or 8 whole legs, or 5 to 6 pounds bone-in, skin-on thighs.Bring to a simmer then fold in the pineapple, making sure it is evenly distributed. Then add in coconut milk and rice and stir well to combine. Mix in a bowl with the rest of the salad ingredients. In the same skillet (it should be greased enough already for sauteing), add green onion, red bell pepper chunks saute for 1-2 minutes. Drain, rinse under cold running water to cool and then slice off the kernels by cutting down the length of the cobs with a sharp knife. Bring a pan of water to the boil, add the corn cobs and simmer for 8 mins. Roast the chicken on a foil-lined baking tray for 30 mins, then turn the heat up to gas 6, 200☌, fan 180☌ and cook for another 20 mins or until cooked through. Preheat the oven to gas 5, 190☌, fan 170☌.Marinate, covered, in the fridge for at least 3½ hrs, preferably overnight. Ingredients 4 chicken legs (with a total weight of approx 1kg) 3 tablespoons Jamaican Jerk paste 1 tablespoon oil 1 onion, chopped 1 red pepper, diced 1. Ingredients 23- to 4-pound chickens, quartered, or 8 whole legs, or 5 to 6 pounds bone-in, skin-on thighs 1large bunch scallions (about 8), white and green. Rub the marinade all over the chicken, working it into the cuts. It can be reheated in the oven, covered with foil at 325F for around 20 minutes until heated through. Mix the marinade ingredients together and season. This Jamaican jerk chicken will keep well in the fridge for up to 4 days. Make 4 diagonal cuts on the skin side of each chicken leg, down to the bone.
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