Thursday, November 3, 2011

Jerk Chicken...A Chicken That Is Being Jerked Around And Does Not Like It!!


Skinned Chicken Cut At The Joints And Breast Cut In Half.
Dear Family, Friends and Readers:  For any of you who read my "About Me" part of this blog, I promised to write at least one recipe per day starting December 16th 2010 till December 15th 2011. If my math is correct that should make 365 recipes, no? Today November 3, 2011, according to Blogger, I have reached 365 posts including 7announcements. I will continue to write a recipe every day till December 15th.

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,
Serves 4
-  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.
Method:
-  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.
Bon Appétit,
Stelio. 
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2