This recipe has evolved over several years, but I thought I would write it down for future reference. The original recipe is similar to the one linked below1, but items have been replaced with what is more regularly in my larder. Examples of the replacements are scotch peppers for normal peppers and chillies; and vinegar and sugar with cider. I regularly make a vegetarian version with Linda McCartney sausages.
- 2 kg chicken portions1, pork, or Linda McCartney vegetarian sausages
- 2 peppers, sliced
- peas (optional)
For the jerk sauce:
- 1 (more) pepper
- 1 tbsp thyme1
- 3 tbsp ground allspice1
- 5 cloves garlic1
- 3 medium onions1, roughly chopped
- 2 tbsp salt1
- 1 tsp ground black pepper1
- 1 tsp ground cinnamon1
- 1 tsp nutmeg1
- 2 tsp ginger1
- 1/2 cup vegetable oil1
- juice of 1 lime1 or 3 tbsp lemon juice
- 1/4 cup white wine vinegar1
- 1 cup medium (alcohol-containing) cider
- 1 tin chopped tomatoes (optional)
- green chillies (optional)
- 1/2 cup soy sauce1
- or 1/4 cup soy sauce and 2 tbsp mushroom ketchup
- 1/2 cup orange juice1 (optional)
Serve with basmati rice.
- If using Linda McCartney sausages, part-cook them first (15 mins in the oven)2.
- Put the jerk sauce ingredients in a food processor, along with one pepper, and blend until it makes a desirable texture (chunky or smoothe, according to preference).
- Put the some of the jerk sauce at the bottom oven dish, add the main ingredients and cover with the rest of the jerk sauce. Leave to marinade in the fridge (although I am normally cooking just-in-time, so I rarely get to do this step.)
- Cook according to the instructions for the meat, adding a bit of time to ensure that the meat is cooked properly and the chicken’s juices are running clear.
- Serve on top of rice.