Both are available from selected greengrocers.Īs seen in Feast magazine, October 2011, Issue 2. Scotch bonnet and habanero chillies are very hot wear latex gloves when handling.Cover and marinate 1 hour or over night in fridge. Cane vinegar is made from sugar cane juice and is available from Asian food shops. 1 teaspoon thyme 12 teaspoon ground red pepper 2 12 lbs chicken pieces directions Mix all ingredients except chicken in bowl.Place chicken on a platter with lime wedges, scatter over extra spring onions and serve with rice and beans, and festival bread, if desired. Remove chicken from marinade, season with salt, then cook, turning, for 20 minutes or until chicken is cooked through. Preheat a barbecue (ideally, a woodfired one for smoky flavour) to high, then adjust to medium and grease the grill. Remove and discard thyme, garlic, chilli and spring onions. Bring to the boil, then reduce heat to low, cover and cook for 20 minutes or until the rice is tender and the liquid has absorbed. Reduce heat to medium, cover and simmer for 55 minutes or until beans are just tender.Īdd rice, coconut milk, chilli, spring onions and 2 tsp salt, and stir to combine. Cover with 1.5 litres water, add black pepper, thyme and garlic, and bring to the boil. 1 teaspoon thyme 12 teaspoon ground red pepper 2 12 lbs chicken pieces directions Mix all ingredients except chicken in bowl. To make rice and beans, place beans in a large saucepan. Place in a bowl, cover and refrigerate overnight. Add chicken to marinade seal bag and turn to coat. Remove skin from chicken if desired, use a sharp knife to cut through the leg quarter joints. Using latex gloves, rub the marinade over the chicken. Directions In a large resealable plastic bag, combine the first seven ingredients. To make jerk marinade, process sea salt flakes, black pepper, onions, thyme, oil, spices, ginger, sugar, lime juice, vinegar, chillies and garlic to a paste. 6 tbsp (90 mL) olive oil 3 tbsp (52 mL) Jamaican Jerk Rub 3 tbsp (45 mL) low-sodium soy sauce 2 tbsp (37 mL) lime juice (about 1 lime) 4 garlic cloves.
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