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Tuesday, October 19, 2010

Red Jungle Fowl




Persimmon Jerk Chicken

Ingredients

  • 2 Fuyu persimmons
  • 1/2 of a small red onion
  • Juice of 1 lime
  • 4 tbsp soy sauce
  • 4 tbsp hot sauce (adjusted to taste)
  • 1/2 cup dark brown sugar
  • 2 cloves garlic
  • 1 oz spiced rum
  • 1” piece of ginger, finely grated
  • 1 tbsp tamarind paste (optional)
  • 1/2 cinnamon stick
  • 6 allspice berries
  • 1 tsp ground cloves
  • 10 peppercorns
  • 1 tsp mustard seeds
  • 10 chicken thighs

Preparation

  1. Halve and roast persimmons under a broiler until golden on top; scoop flesh into your food processor.
  2. In a coffee grinder or mortar and pestle, grind cinnamon, allspice, peppercorn, cloves, and mustard seed
  3. Blitz everything together in your food processor until smooth; check and adjust seasoning.
  4. Marinade your chicken for at least 8 hours, 24 hours if possible
  5. Grill over medium-high heat until cooked through; serve with basmati rice and mixed vegetables.

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