As I said in my previous post, I m currently on Nigella roll!
I find myself drawn to her simple, comforting, feel-good recipes. Blame it on weather or mood swings, but I can't seem to shake Nigella off my mind.
I tend to cook chicken more often than red meat. I try to incorporate chicken and fish dishes at least twice in our weekly menu. Lunch, everyday consists of the staple diet coming out of every Indian kitchen, i.e., chapatis, veggies, salad, dal and rice. Dinner is the time when I try out most of my baked recipes and also I find it easier to make a chicken or seafood dish, accompanied by a simple fresh salad or rice, more achievable at the end of the day.
Like most chicken dishes, the chicken in its marinade can be made one day ahead and stored in refrigerator, or it can also be stored in freezer for up to 1 month and can be used after defrosting in the fridge overnight.
Nigella has suggested using breast meat for this particular recipe, however, I only had drumsticks in my refrigerator so I made an executive decision ;D.
Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, and tofu. Jerk seasoning principally relies upon two items: allspice (called "pimento" in Jamaica) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt.
The following recipe isn't as scorching as the real Jamaican Jerk, but it is still plenty spicy, and great the next day in a chicken salad. Serve with rice (to spread out the heat) and a very large glass of cold beer.
Jerk Chicken
Adapted from Kitchen by Nigella Lawson
Ingredients:
6 chicken drumsticks
2 teaspoons ground allspice
2 teaspoons dried thyme
2 teaspoons cayenne pepper
2 teaspoons ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
2 cloves garlic, peeled
1 x 4 cm piece ginger, peeled and cut into chunks
2 x 15 ml tablespoons dark muscovado sugar
60 ml dark rum
60 ml lime juice
60 ml soy sauce
125 ml cider vinegar
2 fresh red chillies whole
1 onion, peeled and quartered
Method:
Slash the chicken breasts and put in an oblong dish, slashed side down.
Put all the other ingredients in a processor and blitz to a dark paste, then pour and spread over the chicken pieces and leave to marinate for 2-4 hours or overnight in the fridge.
Preheat the oven to 200 degree Celsius. Double-line a shallow roasting tin with foil. Tip into it the chicken with its marinade, slashed side up and roast for 30 minutes.
Take the tin out of the oven, to pour off excess watery juices. Use a pastry brush and spoon to place any paste back on the chicken, then return it to the oven and cook for a further 30 minutes, by which time it will cook through.
I find myself drawn to her simple, comforting, feel-good recipes. Blame it on weather or mood swings, but I can't seem to shake Nigella off my mind.
Like most chicken dishes, the chicken in its marinade can be made one day ahead and stored in refrigerator, or it can also be stored in freezer for up to 1 month and can be used after defrosting in the fridge overnight.
Nigella has suggested using breast meat for this particular recipe, however, I only had drumsticks in my refrigerator so I made an executive decision ;D.
Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, and tofu. Jerk seasoning principally relies upon two items: allspice (called "pimento" in Jamaica) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt.
The following recipe isn't as scorching as the real Jamaican Jerk, but it is still plenty spicy, and great the next day in a chicken salad. Serve with rice (to spread out the heat) and a very large glass of cold beer.
Jerk Chicken
Adapted from Kitchen by Nigella Lawson
Ingredients:
6 chicken drumsticks
2 teaspoons ground allspice
2 teaspoons dried thyme
2 teaspoons cayenne pepper
2 teaspoons ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
2 cloves garlic, peeled
1 x 4 cm piece ginger, peeled and cut into chunks
2 x 15 ml tablespoons dark muscovado sugar
60 ml dark rum
60 ml lime juice
60 ml soy sauce
125 ml cider vinegar
2 fresh red chillies whole
1 onion, peeled and quartered
Method:
Slash the chicken breasts and put in an oblong dish, slashed side down.
Put all the other ingredients in a processor and blitz to a dark paste, then pour and spread over the chicken pieces and leave to marinate for 2-4 hours or overnight in the fridge.
Preheat the oven to 200 degree Celsius. Double-line a shallow roasting tin with foil. Tip into it the chicken with its marinade, slashed side up and roast for 30 minutes.
Take the tin out of the oven, to pour off excess watery juices. Use a pastry brush and spoon to place any paste back on the chicken, then return it to the oven and cook for a further 30 minutes, by which time it will cook through.
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