Tuesday, September 6, 2011

Jame's Jamaican Chicken

I have tried it once, I'm not trying it again.  Not a big fan of mixed and ground spices.  They have very strong and distinctive after taste... Some might like it lar ... Do try and give you comments.  Thanks

*Photos has been deleted

Source: Nigella


  • 5 Whole bunches of spring onion chopped (yes, 5) 
  • 3 large cloves of Garlic minced
  • 2 bunches of fresh Thyme 
  • 3-4 Scotch Bonnet chilli peppers ( add as many as you think you can stand, they are seriously HOT though, they’re so strong you can feel the fug of chilli as you chop them) [I used red chilies and chili padis]
  • Qtr Cup of ground Allspice/Pimento 
  • 2 Tbsp spoons Crushed Black Peppercorns 
  • 1½ Tbsp spoons Salt 
  • 1 Tbsp spoon Mixed Spice
  • 1 Cup Water, or a little more if necessary

  1. Combine all and add the water to make a think paste. Now, I use a mortar and pestle to crush the spices so it’s a little rougher that shop bought ground stuff. Its very tiring, all the chopping and crushing, but its worth it in the end. 
  2. Portion 2 whole chickens into 8 pieces, wash in lemon or lime juice and water, rinse, then again squeeze the juice of two lemons or limes over the chicken, leave to soak for half an hour or longer, drain, then add all the marinade to the chicken pieces ( reserving a cupful for later ) and leave covered in fridge over night. I use a big steel bowl as the marinade is quite potent. Heat oven to 180. 
  3. Place chicken pieces in roasting tray, spoon marinade over and pop in oven. Every half hour or so turn the pieces and spoon over your remaining marinade over chicken and cook for 1 ½ to two hours. 
  4. Pop a Bob Marley CD in the player and serve it all up with a cool green salad, I also like to serve it with natural yoghurt with some grated cucumber and a teaspoon of mint sauce mixed in, like a Raita, to cool the mouth.

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