When asked to make jerk chicken for dinner though, I saw it as the ideal opportunity to overcome this food aversion; so I decided to use chicken quarters instead of going for my usual choice – the breast meat. I successfully ate the chicken and didn’t freak myself out too much, but I still won’t be ordering them if I go out somewhere.
On deeper thought though a couple of points sprung to mind – her restaurant is aimed very much at children so maybe the spicing would be scaled down and that maybe this is reflected in her book. If that’s the case then maybe the marinade just needed that extra umpf to get it going, I’ll probably try again using more chili and cajun spice and using chicken breasts with the marinade stuffed under and over the skin. I also reckon this dish would be much better made in the summer warmth when it can be barbecued, nothing like that charred spicy flavour is there?
The Recipe:
Jerk Chicken (Serves 2):
- 1 bunch of fresh spring onions
- 1 bunch of fresh flat leaf parsley
- a few sprigs of fresh coriander
- 1 red or yellow scotch bonnet chili pepper
- 1 whole lime
- ½ lemon
- pinch of sea salt and black pepper
- teaspoon cajun seasoning and a pinch of mixed spice
- 2 tablespoons olive oil for blending
- 2 chicken quarters
- Wash thoroughly the parsley, corriander and spring onions, discarding any brown or rotten bits.
- Roughly chop all the vegetables into a bowl.
- Peel one lime and cut in half, get rid of seeds.
- Place lime and one chilli in with vegetables. Depending on how hot or not, you can discard the seeds from the chill. At this stage add only ½ of the chilli .
- Using a hand blender mix all of the above together, at this stage sqeeze the juice of the lemon and add the olive oil slowly so that it all blends together nicely. The mixture should be smooth but not pureed . Make sure you taste it. You can add the other half of chilli if you want it hotter.
- Add the salt, pepper, cajun seasoning, and mixed spice.
- Place the mixture in the fridge, leaving it to chill. You can use it straight away but the flavours increase the longer it sits.
- Spread the marinade over the chicken pieces and sear on all sides in a hot pan.
- Place in a preheated oven at 180′c for 50-60 minutes or until cooked through and the juices run clear.
- 3/4 cup rice
- 1/4 cup dried split peas
- 2 teaspoons vegetable oil
- 1/2 onion, finely diced
- 1 garlic clove, crushed
- 1/4 teaspoon thyme
- 1 tablespoon parsley, chopped
- salt and pepper
- Soak the dried peas overnight and cook until tender, drain and reserve them.
- Fry the onion and garlic until lightly browned and add the remaining ingredients except the rice. Cover and cook for 1o minutes.
- Meanwhile cook the rice in plenty of boiling salted water. When cooked drain and stir into the peas.
- Serve.
{ 10 comments… read them below or add one }
What a shame the chicken didn’t go down too well. It looks amazing though, as do the rice and peas.
I don’t share your aversion to cooked chicken bones, but I do have a real aversion to boiled chicken meat (just can’t do it!).
Amy xxx
Thanks Amy. Isn’t it weird how we have these aversions to types of food, I love boiled chicken especially when it’s served as a second course to ‘Jewish’ chicken soup. Yum
That’s a shame, and it looks so good! I’m with you on the bone thing, not keen on lamb shanks either for the same reason.
My hubby sometimes orders a half cooked chicken, I can hardly eat my own meal it just puts me off!
I’m so glad I’m not the only one K-J. Sorry you feel the same way though.
Jerk chicken is so delicious when it’s done right. I would guess that grilling would improve the flavours, as well as possibly using dark meat?
I don’t share your aversion to cooked bones, but I am a bit squeamish handling raw chicken. In fact, it thoroughly disgusts me and we eat very little chicken at home because of it.
Isn’t Momma Cherri the one who had Gordon Ramsay come in and revamp her restaurant? I saw something about it on BBC America. The chicken looks fantastic though. Too bad you weren’t happy with it, but kudos on overcoming the aversion.
George, I have been to Momma Cherri’s in Brighton and was disappointed with it. Had such high hopes too. Oh well.
Clairex
Sorry to hear you didn’t like the restaurant Claire, and Bridgett you’re right she was on Gordon Ramsay’s Kitchen Nightmares (or similar) but went on to do really well for herself. I know she’s been on lots of cookery programs recently.
George,
Thank you for pointing this recipe out, I think it may work for me with the children, I’ll let you know. I think Paul is after a might bigger spicy kick, lol.
And btw I don’t do bones either, yuk.
Vi xx
What a fantastic meal, easy to understand directions, straightforward to produce and furthermore truely great tasting, my husband liked it, thanks very much.
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