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Jerk Chicken with Jerk Sauce
An excellent dish, but much milder than you would receive in Jamaica - however you can still taste all the ingredients, without dead tastebuds.
For 4 main course helpings:
8 Chicken Thighs - free range if possible
4 rounded teaspoons (20ml) Jerk Spices - see www.gourmetherbs.co.uk (http://www.gourmetherbs.co.uk/)
2 teaspoons Dark Sugar (only necessary if your Jerk Seasoning doesn't contain this, which it should)
2 medium cloves Garlic, peeled & finely chopped
2 tablespoons (30ml) Sunflower/Vegetable Oil
1 Leek, the dark green section removed, the remainder split, carefully washed & chopped
1 Celery Stick, chopped
1 medium Onion, peeled & chopped
2 teaspoons (10ml) Tomato Purée
16 fl oz/450ml Chicken Stock (we prefer Knorr, made at ½ the recommended strength, so ½ cube)
2 teaspoons (10ml) Cornflour
1. Prepare the chicken by combining ½ the jerk seasoning with ½ the chopped garlic and rubbing this into the chicken thighs - set these aside if making ahead - if preparing for 'now' heat the oven to 200°C/400°F/Gas 6 - then roast for 20 minutes, turning the pieces over half way through.
2. Heat the oil in a medium saucepan over a low heat and 'sweat' the chopped onions, leeks & celery until the onions are translucent, but not brown.
3. Add the chopped garlic & remaining jerk seasoning - followed by the tomato purée and chicken stock after a further minute.
4. Bring to a simmer, and cook over a low heat for 15 minutes.
5. Dissolve the cornflour in a little cold water, then add this to thicken the sauce.
Serve with the sauce poured over the chicken - perhaps with simple boiled rice and salad, or more traditionally with fried plantains.
If you are lucky enough to have a supply of these, peel them, then slice the on a slight diagonal - before deep-frying them in hot oil until golden, in the style of chips.