It’s possible I’ve said this before but I *heart* Yotam Ottolenghi.
He’s the chef from London who does amazing things with produce I’ve never even heard of. It’s not often I say this, for fear of sounding terribly pretentious, but he really does make cooking into an art form.
A great many of his recipes are vegetarian and a great many feature ingredients that I can’t readily get hold of, so imagine my delight at finding this easy jerk chicken.
It got bookmarked immediately.
One thing I will say is this – wear gloves.
Foolishly I did not and handling that much chilli with my vulnerable naked fingers turned out to be a lesson in pain.
I had to eat one handed as the other was curled around an ice pack. It did not make for easy eating, but thankfully hubs is used to my lack of dignity at meal times.
Yep, I am a lady in the kitchen but a voracious pig-beast at the dinner table (or so my charming brother tells me).
Jerk-Spiced Chicken Thighs (serves 2)
*slightly adapted from Yotam Ottolenghi (the link also contains his recipe for coconut salsa which I would’ve made if I’d had the time)
- 4 chicken thighs, skin on
- 1/2 tbsp cayenne pepper
- 1 tbsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1 1/2 tbsps honey
- 1 tbsp coconut palm sugar
- 1 green chilli, chopped
- 1 red chilli, chopped
- 1 white onion, peeled and chopped
- 2 tbsps coconut oil
- Put the spices into a frying pan and heat over a medium heat for two minutes until they start to smell (don’t worry – it smells delicious). Transfer to a food processor, add the honey, sugar, chillis, onion and a pinch of sea salt. Blend.
- Season the chicken thighs. Rub with the spicy paste, massaging it into the chicken. Cover and chill for at least an hour.
- Melt the coconut oil in a frying pan until it bubbles. Carefully add the thighs (skin side down) and fry for three minutes on each side. Remove and transfer to the oven. Bake at 400 for 12-15 minutes until cooked through. Serve.
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*This post was also shared at Party Wave Wednesday