Jerk chicken breasts

0 piace 0 commenti Ricetta di Jamienewman

Ingredienti per 4-6 people

6 chicken breasts (without skin or bone) or chicken supreme joints with the peg bones still attached
2 tsp ground allspice
2 tsp dried thyme
2 tsp cayenne pepper
2 tsp ground ginger
2 tsp ground nutmeg
2 tsp ground cinnamon
2 cloves garlic, peeled
4cm piece ginger, peeled and cut into chunks
2 tbsp dark brown sugar
60ml dark rum
60ml lime juice
60ml soy sauce
125ml cider vinegar
2 fresh red chillies, whole
1 onion, peeled and quartered

70 min · Facile

Preparazione

1. Slash the chicken breasts, three slashes per breast, each cut about 2cm deep, on the diagonal. Put in an oblong dish, cut-side down.

2. Put all the other ingredients in the processor and blitz to a dark, earthy paste, then pour and spread over the chicken pieces and leave to marinate out of the fridge for 2-4 hours, or in the fridge, covered, overnight.

3. Preheat the oven to 200°C / gas mark 6. Double-line a shallow roasting tin with foil. Tip into it the chicken with its marinade, slashed-side up and roast for 30 minutes.

4. Take the tin out of the oven, to pour off excess watery juices. Use a pastry brush and spoon to place any paste back on the chicken, then return it to the oven and cook for a further 30 minutes, by which time it will be cooked through and tender with a thick fiery crust. Serve with rice and peas (recipe to follow).

5. Optional: put the chicken on the barbecque or under the grill for the final stint to give it a lovely chargrilled finish.

secondi, healthy, spicy, caribbean December 03, 2011 16:24

Autore: Nigella Lawson