Angelica's Jerk Chicken
Adapted from Angelica’s Kitchen (
www.angelicas-kitchen.com)
Serves 10
10 chicken breasts, quartered (or use equal amount of chicken tenderloin strips)
For the Marinade:
2 teaspoons allspice powder
2 teaspoons cinnamon
2 teaspoons dried thyme
½ teaspoon nutmeg
4 teaspoons brown sugar
5 garlic cloves
2 tablespoons finely chopped onion
4 tablespoons tamarind puree*
2 tablespoons lemon juice
2 hot chilis
4 tablespoons oil
2 teaspoons salt
2 teaspoons pepper
For the Sauce:
1 medium onion, finely chopped
1 red bell pepper, chopped
2 cloves of garlic, chopped
2 tablespoons olive oil
1 can tomato sauce
1 teaspoon chili, finely chopped
1 teaspoon cinnamon
1 teaspoon allspice
1 tablespoon brown sugar
2 tablespoons spring onion
*For tamarind puree:
Mash about 1/2 cup (?) tamarind candy in a small bowl with a wooden spoon to soften. Pour in some hot water to help dissolve and continue to mash. When a saucelike consistency is reached, strain and measure.
Mix all the ingredients for the marinade in a blender and mix well.
Rub the chicken pieces with the marinade.
Marinade for at least 30 minutes.
Take the chicken and remove most of the marinade.
Heat a few tablespoons of olive oil in a frying pan.
Fry the chicken in batches until golden brown (about 7 minutes each).
Keep warm.
In a clean frying pan, heat some olive oil
Saute the onion, bell pepper, garlic, and chili for about 5 minutes.
Add the cinnamon, allspice and brown sugar.
Saute for 2 minutes.
Add the tomato sauce.
Simmer for 5 minutes.
Add salt and pepper to taste.
Warm the chicken in the sauce.
Finish with the spring onions.
Serve with rice.
