Photo: Jerk Chicken with Roasted Mango and Habanero Chiles Recipe
Ingredients
Marinade:
- 1 tablespoon whole allspice
- 1 tablespoon black peppercorns
- 1 small cinnamon stick
- 2 cloves
- 1 teaspoon freshly ground nutmeg
- 2 medium onions, coarsely chopped
- 4 scallions, coarsely chopped
- 1/2 Scotch bonnet pepper, seeded and chopped
- 4 cloves garlic, coarsely chopped
- 1 (1-inch) piece fresh ginger, peeled and sliced
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup tamarind paste
- 1/2 cup brown sugar
- 2 limes, juiced
- 1/4 cup extra-virgin olive oil, plus more if needed
- Kosher salt and freshly ground black pepper
- 1 (3 1/2 to 4 pound) chicken, cut into 10 pieces
- 2 tablespoons extra-virgin olive oil
- 2 mangoes, peeled and cubed
- 1 habanero pepper, chopped
- 4 scallions, chopped
- 4 sprigs thyme
- Cilantro leaves, for garnish
Directions
In a small skillet over medium heat, add the allspice, peppercorns, cinnamon stick, cloves, and nutmeg. Toast for 1 to 2 minutes, just until you start to smell them. Place in a spice mill or clean coffee grinder and process to a powder. Add all remaining marinade ingredients to a blender, top with spice mixture, and season with salt and pepper. Puree until smooth, adding more olive oil if needed. Wash and dry chicken pieces and place in a shallow dish. Pour jerk sauce over chicken; cover and marinate at least 2 hours or overnight.
Heat the oven to 350 degrees F.
Add the oil to a large skillet over medium-high heat. Brown the chicken on both sides. Add the mango, habanero, scallions, and thyme. Place in the oven and cook for 15 to 20 minutes or until the chicken is cooked through. Garnish with cilantro.
Note: Scotch bonnets and habaneros are very hot peppers. Gloves should be worn when cutting and handling peppers to protect the skin. Wash your gloves and your hands after handling hot peppers. Avoid allowing your fingers to come into contact with your eyes or other sensitive body parts. Make sure knives and cutting surfaces are thoroughly cleaned.
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By KristinaA
Pasadena, CA
on September 22, 2009
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Anonymous says there's no tamarind paste in the recipe. Right there in black and white is 1/2 c. of tamarind paste. No wonder the recipe didn't turn out for him or her. Also, Tyler's quite right .. it's a good idea to keep your hands away from "sensitive areas" of the body after working with chilies. Afternoon delights aren't recommended after making this dish. LOL!
By c.a.caldwell_11...
Fredericksburg, TX
on May 06, 2009
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I made this dish to experiment with a little since I wasn?t familiar with jerk recipes and I wanted something similar for a cookbook I am writing. There were a few ingredients I couldn?t get my hands on like the tamarind, and the ginger, etc. ( just a few of the minor ingredients. I marinated some chicken breast for about 3.5-4 hours. While the chicken was marinating I made up some couscous with sweet baby peas, baby carrots, firm roma tomatoes, mango, and coconut milk. Set aside. Cook the chicken breast using the OUTDOOR grill. I grilled mine with the onions, habanero slices, and all the other tidbits. After the chicken was cooked, I set it aside and hollowed out a few firm mangos. Set aside. When the chicken has cooled enough to handle, shred using two forks. Spoon about 2/3 cup of the couscous into each mango cup, top with about 1/4 cup shredded chicken and a few grilled bits and you?re good to go! Even my kids loved this dish, not to mention that the photos came out beautifully!
By kathy123004hube...
The Woodlands, TX
on May 01, 2008
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wasted a whole lot of time ..finding ingredients, mixing marinade ...then tossing the entire three lbs of chicken in the trash ...worse thing that I have ever tasted
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