Title: Jamaican Jerk Chicken
Categories: Waitrose1
Yield: 4 servings

30 ml Waitrose Groundnut Oil;
-(2tbsp)
2 Onions; finely chopped
10 ml Chilli paste; (2tsp)
2 Cloves garlic; crushed
10 ml Minced ginger pur‚e; (2tsp)
10 ml Dried thyme; (2tsp)
5 ml Ground allspice; (1tsp)
5 ml Ground cinnamon; (1tsp)
2 1/2 ml Ground nutmeg; (1/2 tsp)
Juice 1 large orange
Grated rind and juice 1 lime
10 ml Encona Hot Pepper Sauce;
-(2tsp)
10 ml Unrefined soft brown sugar;
-(2tsp)
Salt & freshly ground black
-pepper
4 Chicken portions

Heat the oil in a frying pan. Add the onions and cook gently for 10 minutes
until soft. Add the chilli paste, garlic, ginger, thyme, allspice, cinnamon
and nutmeg and fry for a further 2 minutes.

Stir in the orange juice, lime rind and juice, Encona hot pepper sauce and
sugar.

Simmer until the mixture forms a dark paste. Season with salt and pepper
and leave to cool. Slash the chicken flesh and rub the paste all over.
Cover and chill overnight.

Place the chicken pieces on a rack in a roasting tin in a preheated oven
190øC, 375øF, gas mark 5, for 40 minutes or until thoroughly cooked.

Converted by MC_Buster.

NOTES : ‘Jerking' is a Jamaican way of using a special combination of herbs
and spices to flavour meat or fish before cooking. Barbecuing is a
traditional way of cooking the prepared meat but it may also be grilled,
fried or roasted. The marinade should be fiery but you can reduce or
increase the amount of chilli depending on your tolerance! As an
alternative to chicken portions use pork or lamb steaks or chops or rub the
marinade over a whole fish before grilling. Try spreading the same mixture
over a joint of pork or lamb for a different Sunday roast. Serve with a
fruity salsa.

Converted by MM_Buster v2.0l.