Tuesday 25 November 2008


Having eaten jerk chicken once I am hardly an expert in what it should taste like. I figured I should get this disclaimer out of the way and add a (sort of) to the post title so there is no mistaking this post for any kind of jerk chicken authoritative knowledge.

Oh, and while I'm adding disclaimers, I know that rice and peas does not mean rice and English garden peas from the freezer but it's what I wanted and I like peas a lot more than beans and I think we have already agreed that this post is not starting from any sort of well researched knowledgeable base so I think we can let the peas go by unnoticed?

And, oh again, I've just remembered another one (the last I promise) the rice is basmati. I like it the best and it's what I keep in the house.

Right, now all that is out of the way here is a bit of background. Today all I knew was that I wanted to eat rice. That's not true, I knew other stuff today (thankfully) but the only thing I knew in relation to tonight's dinner was that rice was the way to go. Unfortunately my inspiration ended there and as I was trying to decide what to buy on my way home I trawled through a few recipe sections on my favourite blogs to see if anything jumped out. I kept pausing on promising looking recipes and then passing by for one reason or another, mostly just that they would take too long to cook, but then I paused, I read, and I found this on Gluten-Free Girl.

I read and I wrote down the ingredients and I substituted a few for things I already had and I came up with something that I am thinking of as jerk(ish) chicken.

Serves two

2 chicken breasts, boneless with skin on
2 garlic cloves, minced
1/4 teaspoon of cayenne pepper
1 teaspoon of paprika
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground allspice
1/2 teaspoon of ground ginger
1 1/2 teaspoons of sea salt
A generous grinding of black pepper
2 teaspoons of dried thyme
2 teaspoons of light brown sugar
1 teaspoon of honey
1 tablespoon of oil (or enough to make a thick paste)

Put the chicken breasts on a board and flatten them using a rolling pan so they are an even(ish) thickness. Mix everything (except the chicken) in a bowl and coat the chicken with the mixture. Heat a large frying pan over a medium high heat and place the chicken in the pan skin down, turn the chicken over after a few minutes. Cook for 10-15 minutes, depending on the thickness of your chicken, until it is cooked through. Serve with rice and peas.


Jeanne said...

Love all the disclaimers! I'm always tempted to do the same every time I post anything whatsoever that has an accepted recipe, just in case the Food Authenticity Police comes a-knocking ;-)

And how funny, I also made rice and peas (well, my version of!) last week, plus I saw another (more authentic!) version on another blogging friend's site. Clearly, 'tis the season. And the jerk chicken recipe looks eminently doable - thanks!

Sam said...

I love jerk chicken but never seem to get it quite right when I make it myself. This looks like a great recipe that I'll have to try soon.

Gemma said...

Jeanne - I know, I would hate for people to confuse me for someone who actually knows what authentic versions of these things should taste like!

Sam - I would give it a try, it was really tasty and, as you can see, very easy.

Gemma x