2 TblSp coriander seeds
1/2 Tsp onion seeds
1 1/2 black cardomen seeds
1/4 Tsp mustard seed brown
10 birdseye chillies
1/2 Tsp cumin seeds
1/2 Tsp black cumin seeds
1/2 Tsp dried thyme
1/2 Tsp dried rosemary
1/2 Tsp dried sage
1/3 Tsp black peppercorns
1/2 star anise
pinch of mild curry
4 cloves garlic
1/3 Tsp dried ginger or 2/3 fresh
bay leaf
40 ml oil
1/2 Tsp salt
2 chicken stock cubes
75ml soy sauce
2 TblSp demerera sugar
1 TblSp muskavado

For this recipe i used a large chicken and served it with
american long grained rice and peas.

Right then! fill yer sink up with hot soapy water, put a pot of water
on to boil and get a small pan on heat for the spices.
Measure out the seeds section down to the curry powder,
(blender or pestle and mortar) roughly grind spices, not to dust like
indian cooking,
then tip into a pan, just shake the pan.

Now mince the garlic and ginger in a blender with the oil, i
added the salt to the cooking spices, waited for a strong aroma to
come through from dry spices cooking (adding touch
of oil will not kill it (1-2 mins) on moderate to high heat, then
added the ginger/ garlic paste, take off heat and stir.

Put the oven on! cut up you chicken taking meat off bone (cut
down centre breast area and follow the bone with your knife) i cut the
chicken at all joints.

Ideally the spices should be rubbed onto the chicken with a
little oil and left to marinate in fridge over night. But i`m hungry
so put the pan of spice back onto
the heat and add the chicken when pan is reasonably hot (take care not
to burn the spices) mix them with a wooden utensil, so this process is
complete upon you sealing the chicken,
then adding chicken stock (3 pints) to the mix if your pan is shallow
and you don`t want to add liquid to it add some liquid to the pan to
get all the juices and transfer to a bigger pot,
also adding the soy sauce.

The carcass was then oiled seasoned then roasted in the oven
whilst the jerk sauce bubbled away on a moderate to high heat. After
about an hour and half i transfered the
jerk chicken onto tray to roast further in the oven with some of the
thickened sauce, so the pot of sauce now needs to be boiled rapidly to
reduce, adding the sugars at this point,
when the sauce thickens up nicely coat over the chicken bits stab in
using two forks. i used the same tray that the carcass was cooking on,
quite oily but will seal the sauce on the
jerk chicken, put in oven for about 20 mins (just before the rice goes
on) baste chicken half way cooking process

When the chicken carcass looks and smells good take it out of
the oven, have a pot of boiling water on the go, chop the carcass in
four and put in the water, just cover the carcass,
boiling rapidly, after about 20 mins the water will be milky-cloudy,
scrape the bone of excessive meat, using two forks helps as the water
is reducing, ensure enough water to accomodate the
amount of rice portions or add more liquid, cook rice as of
instructions and add pea`s (birds eye are the best) a few minutes
before rice is finished, don`t defrost the peas they will over cook.

enjoy i rate it solid 8/10 i can`t remember the full recipe for the
best one i ever did but it had molasses, garam masala (instead of mild
curry) and cinnamon stick and allspice.

Perfect Baked Jerk Chicken:


INGREDIENTS

1 tablespoon salt
1 teaspoon ground allspice
1 teaspoon packed brown sugar
1 teaspoon onion powder
1/2 teaspoon dried minced garlic
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme leaves
1 (2 to 3 pound) whole chicken, cut into pieces
1/4 cup vegetable oil


DIRECTIONS

Make the jerk rub by combining the salt, allspice, brown sugar, onion powder, garlic, nutmeg, pepper, ginger, cayenne pepper, cinnamon, and thyme. Toss the chicken pieces with the spice mixture, then cover, and marinate in the refrigerator 2 to 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Pour the vegetable oil into a 9x13 inch baking dish.
Place the chicken pieces skin-side up into the baking dish. Bake in the preheated oven for 1 hour 20 minutes, until no longer pink near the bone. Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes.

My dad uses this recipe, and it is SOOOOO GOOD!!!

INGREDIENTS
6 green onions, chopped
1 onion, chopped
1 jalapeno pepper, seeded and minced
3/4 cup soy sauce
1/2 cup distilled white vinegar
1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon chopped fresh thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 1/2 pounds skinless, boneless chicken breast halves

DIRECTIONS

In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.

Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.

Preheat grill for high heat.

Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.

good suppurt you

Thanks for sharing this dishes ! It's very interesting!