Caribbean Cooking - Jerk Chicken

Book: Caribbean Cooking
Pages: 112
ISBN: 9781863965545
ASIN: 1863965548
Release Date: 1st January 2001
Recipe Rating:
3
Difficulty Rating:
3

Notes

First and foremost, the book from which the recipe originated was written long before the advent of ready-made supermarket jerk seasoning, so to follow the recipe here is a restoration of first principles. The ingredients list is fairly long without requiring any specialist products; in fact I had every single foodstuff already in my fridge / freezer / cupboard so it didn't require any expense.

The creation of the dish was relatively drama free, and was accompanied by West Indian Simple Rice and Peas (which oddly doesn't contain any peas at all). I halved all the 'Rice and Peas' ingredients to make enough for two, and the cooking time needed dramatically reducing too. The recipe suggests 30 minutes simmering but the liquid had all but been soaked up by the rice in under 20 minutes and this side dish was ready for eating. For those living in west London, neither Hammersmith nor Chiswick had any stores selling the mad-hot Scotch Bonnet chillies, but North End Road in Fulham has many world food shops and they are available there.

Changes from Published Recipe

All the ingredients were halved with some obvious exceptions (one clove of garlic, not 50% of one!). However, there is a problem with the published recipe. I took its somewhat nebulous 'moderate oven' to equate to 180 degreed Celsius, but the cooking time was way too long at 50 minutes. I normally cook chicken breasts for 35 - 40 minutes, and I believe it should have been the same with this dish. After 50 minutes the meat was drying out and a little overcooked.

Notwithstanding this, the recipe surely does create a very appetising and tasty dish without too much difficulty. In fact, I was able to make the Rice and Peas whilst the chicken was in the oven and complete all the washing up - so the timings worked well. In all, a fairly good recipe which just requires a little tweaking.