Jerk Chicken and Tomato Salad
Recipe courtesy "Robert, the First," by Robert Irvine with Brian O'Reilly, Harper Collins Publishers, 2006
- 4 limes
- 4 teaspoons ground allspice
- 3 teaspoons ground nutmeg
- 3 teaspoons ground cinnamon
- 1/8 cup fresh thyme leaves
- 2 white onions finely chopped
- 1 cup chopped scallions
- 2 Scotch bonnet chiles
- 2 cups low sodium soy sauce
- 8 pounds cut up chicken, 8 drumsticks and 8 thighs
- 1 1/2 pounds juicy tomatoes, cut into wedges
- 1 tablespoon crushed garlic
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 red onion, cut julienne
- 1/2 cup chopped fresh basil leaves
- Salt and pepper
Place the limes in a small microwave-safe bowl and microwave until the essential oils in the skin are released. These limes will be hot coming from the microwave, so set aside and let them cool before squeezing them.
Using a blender (or a food processor), blend all the dry ingredients; allspice, nutmeg, cinnamon, thyme, onions, scallions, peppers (while wearing gloves) together to make a pulp. Return to the limes and squeeze the juice into the blender through the feeder tube. Make sure you use the lime oils which were released by microwaving, as well as the juice you've squeezed. Then add the soy sauce through the feeder tube. Mix well.
Place the chicken pieces and lime skins in a container which you will be able to cover tightly. Pour the marinade over the chicken and rest in the refrigerator overnight (or a minimum of 4 hours). Keep tightly covered and away from other foods, as it will taint them.
Preheat the oven to 300 degrees F.
Roast the chicken in a covered pan for 2 hours. Raise the temperature to 400 degrees F, uncover the chicken, and roast for another 30 minutes. The important thing is that you "check for doneness." When the chicken is done, the flesh will feel firm and the juices will run clear. You can also use an instant-read thermometer which should register an internal temperature of at least 180 degrees F.
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