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. 

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more

Spaghetti with Portobello mushrooms, garlic, and Gorgonzola Cheese.

Image
B arilla No. 7 Spaghetti is the best type to use for this recipe because they are thick and fill your mouth very pleasantly with the ingredients. The parmesan cheese gives a general fantastic taste.   Ingredients:    Serves 5 - 500 gms Spaghetti no. 7 - 500 gms of Portobello mushrooms cubed big. - 150 gms Gorgonzola cheese room temperature. - 4 big cloves of garlic smashed and passed thru the garlic press. - 500 ml of fresh cream 35% fat. - 50 gms of fresh butter. - Salt and pepper to taste. - Ground nutmeg to taste. - Parmesan cheese. Procedure: - First make the sauce then the spaghetti. - In a small pan dissolve the Gorgonzola in the cream and keep hot. - In a big pan melt butter, add the cubed mushrooms, and saute slightly 1 minute. The mushrooms must not soften. - Add garlic and stir 1/2 minute. - At this point boil the water for the spaghetti (100 ml of water per 100 gms of spaghetti). - Add the cream/Gorgonzola mixture to the mushrooms a
Read more