10 Nov 2013

Jerk Spice by M. Kuehn

by mindingbellieswell | posted in: RECIPES | 0

If you don’t have a spice grinder then you can use a processor – if you’re a virgin grinder, the aroma will hit you like a train when you open it.

Instead of Scotch bonnet chilies I have substituted red chili flakes as the former are just too hot for most people to handle. Malagueta peppers are hard to come by but if you can they work beautifully with this recipe.

TIP This spice mix can be made in advance and kept in the fridge for about a week.

1 cinnamon stick

1 tsp coriander seeds

2 tsp black pepper corns
1/2 tsp grated nutmeg
3 tsp allspice
4 cloves of garlic, crushed.
2 tsp red chili flakes
2 tsp freshly grated ginger

2 limes, zest of one and juice of two
120 ml olive oil

few sprigs of thyme, leaves only

handful of fresh coriander leaves

sea salt

Simply take all the dried whole spices and grind them for about fifteen seconds. If using a processor, chuck the whole lot in and wizz till you have a paste.
In a bowl, mix together the garlic, ginger, lime, zest, herbs, salt and spice mix with the olive oil. Slash the skin of some chicken thighs and rub in the seasoning. Refrigerate for an hour. Pre heat the oven to 180oC and roast for thirty minutes with some foil on the chicken – remove the foil and roast for a further ten minutes. Almost de rigeur to eat with your fingers.