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Jerk chicken (My spin on it)

Good for dietary types:

White Meat

Download the print version here

Prep Time:

10 minutes

Cook Time:

1 hour or so

Difficulty level:

Easy

Serves:

Nutrition

Sodium:

1000mg

Calories:

560

Protein

42g

Potassium:

950mg

Fibre:

Carbohydrates:

22g

Fat:

35g

Saturated Fats:

10g

Polyunsaturated Fats:

Monounsaturated Fats:

18g

Sugar:

13g

Vitamin A:

25%

Vitamin C:

70%

Calcium:

55%

Iron:

2.7mg

About the Recipe

The dish combines bold Caribbean jerk spices with the brightness of fresh lime, a touch of brown sugar for balance, and savoury depth from soy sauce and bay leaf, resulting in tender, flavour-packed chicken and a thick, comforting sauce with smoky heat and gentle sweetness.

Ingredients

1kg of chicken thighs with bones and skin
2 tbsp of jerk seasoning
1 tbsp of Olive oil
2 tbsp of brown sugar
juice of one lime
Soy sauce
1 large onion sliced
4 cloves of garlic
2 peeled carrots
1 green pepper
1 red pepper
Salt and pepper to taste
Tinned tomatoes
1 bay leaf

Preparation

Put 1 tbsp of the dry jerk seasoning on the chicken thighs along with the soy sauce, lime juice and a tad of olive oil (you can marinate this for an hour of so if you like).
Roast them chicken thighs in the oven on about 180oC, until crispy, this should take around 45 minutes.
Meanwhile, Slice the onions and put in a large cooking pot, saute them in the rest of the olive oil until browned, around 8 minutes, while you cut the carrots up small.
Add them to the pot with the onions and continue to cook while you dice the peppers and mince the garlic, then add them to the pot. Stir occasionally to make sure they soften.
Add the brown sugar the rest of the seasoning and the tinned tomatoes along with some water to the pan, and let simmer for the rest of the cooking time.
Once the chicken thighs are cooked, add them to the pot along with the any juices in the pan (This enhances the flavour), and maybe add abit of salt to taste, then continue to cook on the stove for a bit to let the sauce cook into the chicken.
This can be served straight away with rice and pea, and makes a great dish to leave and come back to later on.