|Skinned Chicken Cut At The Joints And Breast Cut In Half.|
I assume that the word "jerk" chicken does not mean to jerk the chicken around, or an obnoxious chicken but the word is derived from " to preserve" such as beef jerky. This dish is Caribbean. By going through my cook-books because I am definitely out of ideas, I fell upon this recipe which I believe should please you guys out there around the world whether from the East, or West. I am not mentioning Europe because it has other things on its mind right now besides eating...
To make this dish you will mostly need many spices,
- 1 Skinned chicken, cut at all its joints, and make cuts with a sharp knife in the flesh.
- 1 big onion roughly cut.
- 2-4 Habanero, Jalapeño, or just plain hot chili.
- 3 cloves of garlic.
- 2 inches worth of ginger coarsely chopped.
- ½ tsp. dried thyme.
- 1 tsp. sweet smoked Hungarian paprika.
- ½ tsp. ground all spice.
- 1 tsp. ground cinnamon.
- 1/8 tsp. of ground cloves.
- 4 Tbsp. white wine vinegar or if you don't have, cider vinegar.
- 3 Tbsp. black sweet soy sauce.
- 1 Tbsp. Mushroom Soy Sauce.
- Freshly ground black pepper.
- Combine all the above except chicken in a food processor and liquify.
- In a deep dish, add the liquified mixture and rub every piece of chicken including the cuts, cover with cling-film and refrigerate for at least 2 hours.
- Line a big enough oven proof dish with parchment paper, and lay the chicken side by side and top with juices, and sauce.
- Roast chicken pieces in 200 degree C pre-heated oven for 1 hour overturning after 30 minutes.
- When chicken is done, transfer to a serving dish.
- Collect the juices in a small saucepan heat to thicken by adding 2 tsp. corn flour dissolved in some water.
Serve chicken and sauce on white rice with steamed broccoli on the side.