Gordon offers his take on a Caribbean classic – jerk chicken spiced to perfection on the F Word
Serves 4
Ingredients
4 large chicken legs cut into drumsticks and thighs and scored
For the jerk seasoning
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
2 tsp ground allspice
1 tsp chilli powder
2 tbsp thyme, picked
1 garlic clove, crushed
1 tsp black pepper
2 tbsp Worcestershire sauce
For the Caribbean fried rice:
1 shallot, finely diced
1 garlic clove, crushed
200g long grain rice, washed, cooked and drained
100g kidney beans, cooked
100g fresh peas (blanched)
Olive oil
Salt
Method
How to make Gordon’s jerk chicken
Pre-heat the oven 220°C.
Cut the chicken into drumsticks and thighs and remove the thin end of the drumstick to expose the bone, clean the bone by scraping the meat half way down towards the thick end of the drumstick. Score the rest of the meat ready for the seasoning.
Combine all dry ingredients for the jerk seasoning; rub it into the chicken making sure that the spices are worked thoroughly into the scored meat. Heat a large frying pan with a little oil and cook the chicken until golden on all sides, then add the Worcestershire sauce and cook for a further 2 minutes.
Once the chicken has coloured to a deep brown, place on an oven tray. Drizzle with a little extra olive oil. Cover with tin foil and roast for 20 minutes until the chicken is cooked.
For the Caribbean fried rice take a large frying pan, heat a little oil and fry the shallots and garlic until tender. Add the pre-cooked rice, cooked kidney beans and fresh peas. Continue to cook for 3-5 minutes until the fresh peas are cooked but still have a vibrant green colour.
Serve the jerk chicken with the fried rice.
