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2 TblSp coriander seeds
1/2 Tsp onion seeds
1 1/2 black cardomen seeds
1/4 Tsp mustard seed brown
10 birdseye chillies
1/2 Tsp cumin seeds
1/2 Tsp black cumin seeds
1/2 Tsp dried thyme
1/2 Tsp dried rosemary
1/2 Tsp dried sage
1/3 Tsp black peppercorns
1/2 star anise
pinch of mild curry
4 cloves garlic
1/3 Tsp dried ginger or 2/3 fresh
bay leaf
40 ml oil
1/2 Tsp salt
2 chicken stock cubes
75ml soy sauce
2 TblSp demerera sugar
1 TblSp muskavado
For this recipe i used a large chicken and served it with
american long grained rice and peas.
Right then! fill yer sink up with hot soapy water, put a pot of water
on to boil and get a small pan on heat for the spices.
Measure out the seeds section down to the curry powder,
(blender or pestle and mortar) roughly grind spices, not to dust like
indian cooking,
then tip into a pan, just shake the pan.
Now mince the garlic and ginger in a blender with the oil, i
added the salt to the cooking spices, waited for a strong aroma to
come through from dry spices cooking (adding touch
of oil will not kill it (1-2 mins) on moderate to high heat, then
added the ginger/ garlic paste, take off heat and stir.
Put the oven on! cut up you chicken taking meat off bone (cut
down centre breast area and follow the bone with your knife) i cut the
chicken at all joints.
Ideally the spices should be rubbed onto the chicken with a
little oil and left to marinate in fridge over night. But i`m hungry
so put the pan of spice back onto
the heat and add the chicken when pan is reasonably hot (take care not
to burn the spices) mix them with a wooden utensil, so this process is
complete upon you sealing the chicken,
then adding chicken stock (3 pints) to the mix if your pan is shallow
and you don`t want to add liquid to it add some liquid to the pan to
get all the juices and transfer to a bigger pot,
also adding the soy sauce.
The carcass was then oiled seasoned then roasted in the oven
whilst the jerk sauce bubbled away on a moderate to high heat. After
about an hour and half i transfered the
jerk chicken onto tray to roast further in the oven with some of the
thickened sauce, so the pot of sauce now needs to be boiled rapidly to
reduce, adding the sugars at this point,
when the sauce thickens up nicely coat over the chicken bits stab in
using two forks. i used the same tray that the carcass was cooking on,
quite oily but will seal the sauce on the
jerk chicken, put in oven for about 20 mins (just before the rice goes
on) baste chicken half way cooking process
When the chicken carcass looks and smells good take it out of
the oven, have a pot of boiling water on the go, chop the carcass in
four and put in the water, just cover the carcass,
boiling rapidly, after about 20 mins the water will be milky-cloudy,
scrape the bone of excessive meat, using two forks helps as the water
is reducing, ensure enough water to accomodate the
amount of rice portions or add more liquid, cook rice as of
instructions and add pea`s (birds eye are the best) a few minutes
before rice is finished, don`t defrost the peas they will over cook.
1/2 Tsp onion seeds
1 1/2 black cardomen seeds
1/4 Tsp mustard seed brown
10 birdseye chillies
1/2 Tsp cumin seeds
1/2 Tsp black cumin seeds
1/2 Tsp dried thyme
1/2 Tsp dried rosemary
1/2 Tsp dried sage
1/3 Tsp black peppercorns
1/2 star anise
pinch of mild curry
4 cloves garlic
1/3 Tsp dried ginger or 2/3 fresh
bay leaf
40 ml oil
1/2 Tsp salt
2 chicken stock cubes
75ml soy sauce
2 TblSp demerera sugar
1 TblSp muskavado
For this recipe i used a large chicken and served it with
american long grained rice and peas.
Right then! fill yer sink up with hot soapy water, put a pot of water
on to boil and get a small pan on heat for the spices.
Measure out the seeds section down to the curry powder,
(blender or pestle and mortar) roughly grind spices, not to dust like
indian cooking,
then tip into a pan, just shake the pan.
Now mince the garlic and ginger in a blender with the oil, i
added the salt to the cooking spices, waited for a strong aroma to
come through from dry spices cooking (adding touch
of oil will not kill it (1-2 mins) on moderate to high heat, then
added the ginger/ garlic paste, take off heat and stir.
Put the oven on! cut up you chicken taking meat off bone (cut
down centre breast area and follow the bone with your knife) i cut the
chicken at all joints.
Ideally the spices should be rubbed onto the chicken with a
little oil and left to marinate in fridge over night. But i`m hungry
so put the pan of spice back onto
the heat and add the chicken when pan is reasonably hot (take care not
to burn the spices) mix them with a wooden utensil, so this process is
complete upon you sealing the chicken,
then adding chicken stock (3 pints) to the mix if your pan is shallow
and you don`t want to add liquid to it add some liquid to the pan to
get all the juices and transfer to a bigger pot,
also adding the soy sauce.
The carcass was then oiled seasoned then roasted in the oven
whilst the jerk sauce bubbled away on a moderate to high heat. After
about an hour and half i transfered the
jerk chicken onto tray to roast further in the oven with some of the
thickened sauce, so the pot of sauce now needs to be boiled rapidly to
reduce, adding the sugars at this point,
when the sauce thickens up nicely coat over the chicken bits stab in
using two forks. i used the same tray that the carcass was cooking on,
quite oily but will seal the sauce on the
jerk chicken, put in oven for about 20 mins (just before the rice goes
on) baste chicken half way cooking process
When the chicken carcass looks and smells good take it out of
the oven, have a pot of boiling water on the go, chop the carcass in
four and put in the water, just cover the carcass,
boiling rapidly, after about 20 mins the water will be milky-cloudy,
scrape the bone of excessive meat, using two forks helps as the water
is reducing, ensure enough water to accomodate the
amount of rice portions or add more liquid, cook rice as of
instructions and add pea`s (birds eye are the best) a few minutes
before rice is finished, don`t defrost the peas they will over cook.
