Jamie Oliver Killer Jerk Chicken Recipes

JAMIE OLIVER'S JERK CHICKEN

Steps:

• Preheat the oven to 425 F and put a grill pan on high heat.
• Drizzle olive oil on the chicken , rubbing it around both sides, then sprinkle with salt and pepper. Put on the hot grill pan, skin side down.
• Trim and chop the green onions and put in a food processor or blender. Add most of the thyme leaves (not the stems), the bay leaves (remove the stalk), cloves, nutmeg, allspice, rum, vinegar, honey and salt. Remove the seeds and stalks from the chile pepper, chop it and add it to the blender. Peel the garlic and roughly chop, then add to the blender.
• Blend the jerk sauce ingredients together, adding a little olive oil if needed.
• Once the chicken skin is browned, turn the chicken pieces over.
• Pour the jerk sauce into a baking dish just large enough to hold the chicken. Put the chicken on top of the sauce, skin side up. Pour the honey over the chicken and top with the herb sprigs. Bake until cooked through. This will vary a bit depending on how long you cooked it on the grill pan.
• Sprinkle the fresh cilantro leaves over the chicken and serve.

JAMIES WICKED JERK CHICKEN WITH RICE & BEANS

Steps:

• TO START Get all your ingredients and equipment ready. Fill and boil the kettle. Put a large griddle pan and a large saucepan on a high heat. Turn the oven on to 220°C/425°F/gas 7.
• CHICKEN Put the chicken breasts on a plastic board and halve each one, leaving them joined at the top of the breast. Drizzle with olive oil, sprinkle with salt & pepper, then rub all over both sides of the chicken. Put into the hot griddle pan, skin side down, and leave to cook. Clear away the board and wash the knife and your hands.
• CORN Put the corn into the saucepan with a good pinch of salt and cover with boiling water. Put the lid on.
• JERK SAUCE Trim and roughly chop the onions and put into the liquidizer with the leaves from most of the bunch of thyme, 3 bay leaves (stalks removed), a large pinch each of ground cloves, nutmeg and allspice, 6 tablespoons each of rum and vinegar, 1 tablespoon of honey and 2 teaspoons of salt. Remove the stalks and seeds from the Scotch bonnet chilli and add the chilli to the liquidizer, then quickly crush in 4 unpeeled cloves of garlic and blitz with the lid on until you have a really smooth paste. Add a drizzle of extra virgin olive oil to loosen, if needed.
• CHICKEN The undersides should be golden now, so turn the chicken over. Pour the jerk sauce into a snug-fitting baking dish and use tongs to lay the chicken on top, skin side up. Drizzle over 1 tablespoon of runny honey and scatter over a few sprigs of rosemary and the remaining thyme sprigs. Put on the top shelf of the oven and cook for 15minutes, or until cooked through. Carefully pour away the oil from the griddle pan and wipe clean with kitchen paper, then put back on a high heat.
• RICE & BEANS Put a large wide saucepan with a lid on a medium heat. Trim and finely slice the spring onions and put in the saucepan with the cinnamon stick, a good lug of olive oil and a big pinch of salt & pepper. Stir and let soften for a minute or so, then add the rice and chicken stock. Drain and rinse the beans, then add to the pan. Stir gently. Bring to the boil, then reduce to a medium heat. Pop the lid on and leave for 12 minutes.
• YOGHURT Tip the yoghurt into a small serving bowl. Finely chop a few sprigs of coriander and add to the bowl with a pinch of salt and a good lug of extra virgin olive oil. Finely grate over the zest of 1/2 the lime and squeeze in the juice. Stir in, then take to the table with the other lime half for squeezing over.
• CORN Use tongs to move the corn to the hot griddle pan and drizzle over a little olive oil. Cook and turn frequently until charred. Once ready, put on a platter and take to the table.
• RICE & BEANS Take the lid off the rice after 12 minutes and give it a stir. All the liquid should have been absorbed. Taste and correct the seasoning if need be, then take to the table.
• TO SERVE Take the chicken out of the oven, sprinkle over some coriander leaves and take straight to the table. When serving, spoon over the jerk sauce from the bottom of the baking dish.