FODMAP Jerk Chicken
- 1 good thumb size piece of ginger, sliced
- 2-3 scotch bonnet chillies, sliced
- 4 spring onions, roughly chopped (green sections only)
- 1 leek, sliced into eighths (green sections only)
- 1/2 small papaya, seeds removed, peeled and roughly chopped
- A few sprigs of thyme, leaves removed from stalks
- 1 lime, juiced
- 2 tsp allspice
- ½ tsp cinnamon
- 1 ½ tsp white pepper
- ½ tsp grated nutmeg
- 2 cloves
- 2 tbsp of tamari
- 3 tbsp of garlic-infused olive oil
- 1 tbsp of panela sugar
- 1 tbsp of rice malt syrup
- 1 ½ tbsp Urban Forager FODMAP Chicken Stock Concentrate
- 8 chicken thighs, skins on with bones intact
- Place all ingredients except the chicken in a food processor and whiz up until you have a smooth paste.
- Place the chicken pieces in casserole dish and pour over the marinade
- Cover and refrigerate overnight or for at least 1 hour
- Preheat your oven to 180C and remove chicken from fridge allowing it to come to room temp.
- Find a dish that can go from hotplate to oven and contain all the chicken and marinade. If you don’t have one, you can transfer from frypan to ovenproof dish with no problem.
- Heat the dish on the hotplate on medium-hot heat, then fry the chicken on each side until brown and caramelized (about 5 minutes each side)
- Remove from heat, cover with marinade and bake for 15-20 minutes or until no longer pink at the bone. The juices should run clear. If using separate frypan.
- Serve with spicy salsa (see FODMAP Chicken & Haloumi Bites With Spicy Salsa), rice, lime wedges, and sliced spring onions.
- Pour the sauce into a bowl and serve with the Jerk chicken
- For less heat in the marinade, use ordinary birdseye chillies (this is what I do)
- This dish is great served as a main meal with rice and beans, or alternatively you could serve chicken wings and dipping sauce as a finger food for entertaining
- Use gloves when slicing the chillies
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