Jerk Chicken With Roasted Mango And Habanero Chiles
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
58
Spice
52
Sweetness
51
Sourness
51
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Allspice (whole)1 tbsp
Black Peppercorn1 small
Cinnamon Stick1 tsp
Ground Nutmeg (freshly)2 medium
Onion (coarsely chopped)4 cloves
Garlic (coarsely chopped)1 tbsp
Thyme Leaves (chopped fresh)1 cup
Tamarind Paste1 cup
Brown Sugar2 tbsps
Extra-Virgin Olive Oil1810 g
Chicken (cut into 10 pieces)4 sprigs
ThymeDirections:
1
Place in a spice mill or clean coffee grinder and process to a powder
2
In a small skillet over medium heat, add the allspice, peppercorns, cinnamon stick, cloves, and nutmeg
3
Toast for 1 to 2 minutes, just until you start to smell them
4
Add all remaining marinade ingredients to a blender, top with spice mixture, and season with salt and pepper
5
Puree until smooth, adding more olive oil if needed
6
Wash and dry chicken pieces and place in a shallow dish
7
Pour jerk sauce over chicken; cover and marinate at least 2 hours or overnight
8
Heat the oven to 350 degrees F
9
Add the oil to a large skillet over medium-high heat
10
Brown the chicken on both sides
11
Add the mango, habanero, scallions, and thyme
12
Place in the oven and cook for 15 to 20 minutes or until the chicken is cooked through
13
Garnish with cilantro
14
Note: Scotch bonnets and habaneros are very hot peppers
15
Gloves should be worn when cutting and handling peppers to protect the skin
16
Wash your gloves and your hands after handling hot peppers
17
Avoid allowing your fingers to come into contact with your eyes or other sensitive body parts
18
Make sure knives and cutting surfaces are thoroughly cleaned