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Levi Roots-stylee jerk chicken & jalapeno breads
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Total Time: 1 hour
Spicy, smoky jerk chicken perfect for sharing!
Ingredients:
1tablespoonallspice berries
1tablespoonblack peppercorns
1tablespoondried chilli flakes
½ tablespoonmuscovado sugar
2tablespoons runny honey
a few sprigsfresh flat-leaf parsley
a few sprigsfresh coriander
2scotch bonnet chillies
1clovegarlic
3 cm piece fresh gingerpeeled
2spring onionstrimmed and finely sliced
olive oil
4higher-welfare chicken thighs skin on
4higher-welfare chicken drumsticks skin on
beerfor drizzling, optional
1lime
250 g self-raising flour plus extra for dusting
250 g yoghurt
½ teaspoonbaking powder
1jalapeno chillifinely sliced
Instructions:
Crush allspice berries, peppercorns, and chili flakes in a mortar and pestle until fine. Mix in sugar and honey. Finely chop herbs, chilies, garlic, and ginger, then add to the spice mixture and continue mashing. Mix in green parts of spring onions and a drizzle of oil. Pour marinade over chicken and massage it in. Marinate in the fridge for at least 1 to 2 hours, or preferably overnight. Grill chicken until golden and cooked through, turning occasionally. Optionally, add allspice berries to coals for extra flavor. Alternatively, bake chicken at 200°C for 25-30 minutes then finish on the barbecue for 5 minutes. For flatbreads, mix flour, yogurt, baking powder, and salt. Knead, divide into 4 pieces, roll out into 2mm thick circles, press in jalapeno and salt, then cook on oiled barbecue bars for 2-3 minutes on each side until golden. Serve chicken with a squeeze of lime juice and enjoy.