![]() Take the pan out of the oven, just to pour off excess watery juices. Tip into it the chicken with its marinade, slashed side up and roast for 30 minutes. Double-line a shallow roasting pan with aluminium foil. Put all the other ingredients in the processor and blitz to a dark, earthy paste and pour and spread over the chicken pieces and leave to marinate out of the refrigerator for 2 to 4 hours or in the refrigerator, (covered), overnight. ![]() Put in a rectangular dish, slashed-side down. Slash the chicken breasts, 3 slashes a breast, each cut about 3/4-inch deep on the diagonal. Besides, although it packs a major punch, the sweet, creamy, coconutty rice that just must be served with it, offers the perfect counterbalancing salve. There's no point choosing to cook this and then trying to find a way to tame it, say by taking out the seeds from the chili (though you could if you must). I have nothing to add, save the suggestion that you could consider working the same magic with some lean pork tenderloin as well.ĭon't cook this, though, unless you like it hot. And, in turn, I must say that I have never managed to make, or find, white meat that turns out so luscious and succulent. Now, you will rarely find me suggesting breast meat, let alone a breast fillet, so you have to believe me when I say that the heat of the marinade, and the meat's edible carapace work best when offset against the meltingly tender white meat within. Thus, although the vinegary, limey, rum and spiced marinade makes the meat lusciously tender, you have to jettison its outer casing entirely. A domestic oven just doesn't get hot enough, and so although the spiced chili crust gets gratifyingly crisp, the skin doesn't - it can't - and flabby skin is just not to be countenanced. Well, it would be different, wouldn't it? It's not that I haven't tried to replicate the recipe, using whole quarters of chicken, with the bone still in and the skin still on, but it hasn't felt right. I should start this by saying my home version of Jerk Chicken is different from the street-food, hot and crisp, that I've eaten in Jamaica straight out of what looks like a metal barrel on its side.
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