- 1 good thumb size piece of ginger, sliced
- 2-3 scotch bonnet chillies, sliced
- 4 cloves garlic
- 3 spring onions, roughly chopped
- 1 small brown onion, sliced in quarters
- 1 mango, stoned, 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 olive oil
- 1 tbsp of panela sugar
- 1 tbsp of molasses
- 1 ½ tbsp 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 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 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 mango salsa (see Chilli prawn & mango salsa recipe), rice, lime wedges, sliced spring onions and a few slices of red onion.
- 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
- Substitute our mango salsa recipe for a really simple mango salsa of diced mango, diced tomato, finely chopped chillie (to taste), sliced spring onion, finely diced red onion
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