Jerk Chicken

Ingredients

1 good thumb size piece of ginger, sliced
2-3 scotch bonnet chillies, sliced
4 cloves garlic
3 spring onions, roughly chopped1 small brown onion, sliced in quarters and roughly chopped
1 mango- stoned, peeled and roughly chopped
A few sprigs of thyme, leaves removed from stalks
Juice of 1 lime
2 teaspoons allspice
½ teaspoon cinnamon
1 ½ teaspoons white pepper
½ teaspoon grated nutmeg
2 cloves
2 tablespoons of tamari
3 tablespoons of olive oil
1 tablespoon of panela sugar
1 tablespoon of molasses
1 ½ tablespoons Urban Forager 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 into a glass or ceramic dish and pour over the marinade
Cover and refrigerate overnight or for at least 1 hour
Preheat your oven to 180C
Remove the pieces of chicken from the marinade (this will now be your dipping sauce) set aside
Grill the chicken on each side until brown and caramelized (about 5 minutes each side) in an oven proof pan
Transfer the chicken to the oven and bake for 15-20 minutes or until no longer pink at the bone. The juices should run clear
In a small saucepan, heat the remaining marinade on a low simmer for about 10 minutes, stirring regularly. Take care so that the sauce does not catch on the bottom of the pan
Pour the sauce into a bowl and serve with the Jerk chicken

For less heat in the marinade, use ordinary red chillies
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 peppers
Any extra sauce can be stored in an airtight glass jar in the fridge for up to a week

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