Saturday, February 8, 2014

Recipe: Jerk Chicken Thighs with Sweet Potato Mash

Jerk chicken is a traditional Caribbean dish, usually cooked on an open fire/barbeque, that usually involves a lot of chilli! I have used hot chilli powder, mainly because of price, but if you fancy shelling out a lot of supermarkets these days sell "Scotch Bonnet Chillies", which is a type of Caribbean chilli that is traditionally used in this recipe. Go easy though, they have a nice fruity flavour but a hell of a kick!
 
Jerk Chicken Thighs with Sweet potato mash (serves 2)
7 boneless skinless chicken thighs
3 tbsp vegetable oil
3 tbsp dark soy sauce
3 tbsp red wine vinegar
1 tbsp lemon juice
1 large white onion, diced very finely
4 garlic cloves, crushed
15g ginger, crushed
2 tbsp unrefined golden caster sugar
1 tsp mixed spice
½ hot chilli powder
½ tsp smoked paprika
¼ tsp mixed herbs
Salt and pepper
1.1kg sweet potatoes, peeled and diced

1. Mix together all the ingredients (except the sweet potatoes and chicken) in an ovenproof baking dish, until well combined, to make a sauce. Put the chicken thighs in this sauce, coat in the sauce, and allow to marinade for 1 hour- 24 hours (as long as you can is good!)
2. Preheat the oven to 200C. Put the chicken in the oven for 35 minutes. Meanwhile, boil the sweet potatoes for about 25 minutes, or until soft. Remove the chicken from the oven, and drain and mash the sweet potatoes.
3. Season the mash to taste, spoon onto the plates, and serve the chicken thighs, and any leftover marinade, on top of the mash.

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