Funny how you phase through ingredients. Often it comes with wider food fashions. A few years back there was the balsamic/basil/bocconcini thing. And then the Moroccan thing, with lots of cumin/coriander combos. And of course sumac – I still pour that all over so many things.
My latest thing is Allspice. I managed without it nicely for years, but it’s made an appearance lately. Possibly since it adds some tang without heat, which is perfect for kids. If you pick up a jar soon, you can make this delicious jerk chicken, which is the ideal protein to go with last week’s Caribbean rice. I’ll do my best to post some other recipes using it soon, too, so that the jar doesn’t sit unloved in the back of your cupboard.
‘Jerk’ chicken. Which seems harsh, especially when it’s so delicious.
Jerk Chicken
1 small onion, peeled, roughly chopped
1/4 tsp chilli powder (I use a mild Mexican one)
1/4 tsp Allspice
Thumb-sized piece of fresh ginger, peeled
1/2 bunch thyme leaves
1 bay leaf
2 tbsp white vinegar
2 tbsp soy sauce
600-700g chicken wing nibbles (they’re wings, but with the pointy ends chopped off – my kids find them easier to negotiate) OR chicken drumsticks
Blitz all the ingredients, except the chicken, together in a mini-food processor or blender. Pop the chicken into a deep ceramic or glass bowl and pour over the sauce. Mix well and leave to marinade (in the fridge) anywhere from 1-12 hours. Obviously, the longer you leave it, the better the flavour.
Preheat the oven to 180C. Line an oven tray with foil and spray with oil. Place the chicken pieces in a single layer on the tray, pouring over the excess marinade.
Bake until cooked through and the skin is starting to blacken. Nibbles take about 30-35 minutes, drumsticks need about 45 minutes.
Serves 2 adults & 2 kids
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YOUR FAMILY LIKES CHICKEN? Try these…
Oven-baked chicken nuggets
Chicken & cashew stirfry
Chicken meatballs
Chicken & tarragon one-pot
Natural New Age Mum said,
February 5, 2013 @ 9:50 am
yum….that sounds fab! It’s the second time this week I have seen a recipe for Jerk chicken …. the universe is telling me to make it!!
wendyblume said,
February 5, 2013 @ 10:20 am
yep, nice and easy. my kids devoured it – might have something to do with the chicken skin, which they rarely see!
wendyblume said,
February 5, 2013 @ 11:42 am
I should clarify that i use a FRESH bayleaf in this. Much better. I’ve got a pot outside my kitchen door which is fantastic.
The Wing That Got Away | The Life and Times of Nathan Badley… said,
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Claire Bailey said,
February 17, 2013 @ 7:02 pm
I did a double batch of this for dinner last night with lovely legs. Mr5 loved it as did I, Miss3 not so much (but it did mean she ate all of her vegies that were with it).
BUT with the rest of it I shredded it, mixed it with some vermicelli mixed with sesame oil, carrot, celery, and cucumber and wrapped it in rice paper, it has gone down an absolute hit! They each had 4 wraps, I had thought two would do them but they asked me to show them how to make them and made themselves another two each. Definitely going into the regular meals list, both as drumsticks and as the wraps.
Another winner, thank you 🙂
wendyblume said,
February 18, 2013 @ 10:16 am
Yum! That’s a great idea Claire. Haven’t had rice paper rolls for a while and I’m just thinking about what to eat this week….
Cafe Caribbean – E1 6BG | Food Diaries London said,
February 26, 2013 @ 4:47 am
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sonyell said,
April 15, 2013 @ 10:48 am
Reblogged this on sonyayell and commented:
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