Caribbean Chicken recipe

Caribbean Chicken recipe



While jerk chicken is designed to be spicy, feel free to put in fewer chilies if desired. Cool radish coleslaw goes really well with this dish.

For the marinade:
5 oz scallions
1 tbsp thyme
2 tsp allspice
4 Scotch Bonnet chilies
2 tbsp cider vinegar
3 garlic cloves
3 tbsp olive oil
2 tsp ginger
Juice of 1 lime
8-12 chicken drumsticks
2 large sweet potatoes
4 fl oz coconut milk
1 tbsp butter
1 tsp vanilla extract
2 tsp cinnamon

1. Blend together all the marinade ingredients.

2. Score the chicken skin and cover with the marinade, in an ovenproof dish. Chill for at least 2 hours or overnight.

3. Preheat the oven to 350 F.

4. Bake the chicken for 45 minutes, turning and basting twice. Check the juices run clear before serving.

5. Peel and cut the sweet potato into 1cm squares. Boil for 10-15 minutes until soft.

6. Mash the potatoes with the milk, butter, vanilla and cinnamon and serve with the chicken.

Makes four servings.
Each serving has 682 calories.
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