Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Jerk Chicken
A one pan dish again using chicken thighs. Cheap and underrated (the meat never dries and falls apart when cooked for long enough), thighs seems readily available at the moment. All the ingredients are thrown together and simply roasted. Dishes like this are your flexible friend. You may not be able to find an old bottle of rum in your drinks cabinet (I reckon ours had been there for 10 years!) so omit the rum if you don’t have it. Play with the heat. Jerk marinade is usually made with Scotch Bonnet chillis which I didn’t have so I used regular chillis leaving the seeds in two. As long as it’s not the chicken, one or two missing ingredients will go unnoticed.
Serves: 4
Prep: 5 minutes
Cooking: 45 minutes
Total: 50 minutes
Difficulty: easy
INGREDIENTS
12 chicken thighs
For the jerk marinade blitz:-
2 tbsp rum (optional)
2-3 chillis
1 red onion
1 tbsp thyme
2 tbsp olive oil
1 tsp salt
2 tbsp soy sauce
1 tbsp ground all spice
1 tsp grated nutmeg
2 tbsp lime juice
3 garlic cloves
5cm ginger
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Combine all the ingredients in an oven proof pan. Roast with the lid off for 45-50 minutes at 220, 200 fan turning the chicken once of twice during the cooking time. Aga cooking, in the roasting oven, shelf on bottom runners for 45 minutes.
