
Jamaican jerk chicken
Ingredients
Jerk marinade
4 tbsp Santa Maria Allspice, whole
8 spring onions, finely chopped
4 cloves of garlic, crushed
4 Santa Maria Piri Piri, whole
4 tbsp freshly squeezed lime juice
2 tsp Santa Maria Thyme
1 tsp salt
½ tsp Santa Maria Nutmeg, ground
100 ml olive oil
2 kg chicken thighs, or other chicken pieces without skin
Papaya chutney
2–3 ripe papayas, diced
1 chopped red onion
2 small fresh red chillies
2 limes, juice and zest
1 handful finely chopped fresh coriander
Coconut rice
200 ml basmati rice
200 ml Santa Maria Creamy Coconut Milk
100 ml water
½ tsp salt
300 g sweet potatoes, peeled and cut into 2 cm dice
200 g green cabbage, fresh
200 g black beans, tinned
50 ml coriander leaves, chopped
How to prepare
Finely grind the allspice in a pestle and mortar or spice grinder.
Mix the ground allspice with spring onions, garlic, chilli pepper, lime juice, thyme, salt and nutmeg in a large bowl. Stir in the oil and mix until smooth.
Add the meat and mix well so it is covered by the spice paste. Cover and put in the fridge overnight.
Put the rice, water and coconut milk in a rice cooker or saucepan with a lid. Rinse the black beans and set aside. Fry the diced sweet potatoes and the green cabbage separately over a medium heat. The sweet potatoes should be golden brown and soft and the cabbage soft but not burnt. Carefully stir the green cabbage and sweet potatoes into the rice when it is completely cooked after 15–20 minutes. Garnish the rice with coriander leaves.
Grill the pieces of chicken on a charcoal grill if possible, or otherwise on a griddle at a medium heat. Wait for 2 minutes before turning the chicken pieces so that they have attractive grill stripes.
Make a papaya chutney: Mix the papaya, red onion, chilli pepper, garlic, lime zest and juice, and coriander in a medium-sized bowl. Cover and put in a cold place until time to serve. The chutney tastes best when freshly made.