Tamil Nadu x Jamaica
Chettinad jerk chicken
Allspice and black pepper square off. Nobody leaves the table.
110 minTime
51 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original599kcalsame
51 gproteinsame
6 gfibresame
110minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Dry roast the pepper, fennel and star anise on low heat for 2 minutes, then grind fine.
- 2Blend the roasted spices with Scotch bonnet, spring onion, garlic, ginger, allspice, thyme, cinnamon, curry leaves, soy, brown sugar, lemon juice, 1 tbsp oil and 1 1/2 tsp salt.
- 3Slash the chicken and rub in the marinade, wearing gloves. Marinate 1 hour, or overnight in the fridge.
- 4Toss the sweet potato with the rest of the oil and salt. Roast with the chicken on a rack in the oven at 220°C for 40 minutes, turning once.
- 5Check the thickest piece: juices must run clear and no pink should remain at the bone. Rest 5 minutes.
- 6Serve with lime wedges and the roasted sweet potato.
Serve it like this
Pile the sweet potato wedges on a warm platter and set the chicken on top. Scatter sliced spring onion and fried curry leaves and add lime halves.
