Racking my brains thinking of what to cook that can last until Kim comes tomorrow and enjoys a nice family meal I could not think of anything other than Biryani. However as it as a Bank holiday Monday and while most of the tourist flock towards the Notting Hill Carnival I bought the spirit home by cooking Jamaican dish this long weekend.
For my friends who have not been to the carnival before I would totally recommend it. Notting Hill Carnival is held each year over the Bank Holiday in August in West London since 1966. It is the largest festival of its kind in the Europe. Every year the street of West London come alive with to the music of Reggae, R&B,Funk, House, Dub and much more while the aroma of traditional cooked Caribbean food fills the street. Had been there a couple times years ago and never wanted to come home as the environment was so lively with people making merry drinking and dancing. A few pics from the archives for those to get a feel of the Notting Hill Carnival.
- 6 free range chicken legs skin on with thighs and drumsticks attached, cleaned and make 2 cuts on the thighs so that the marination is absorbed.
- 1 tbsp all spice powder
- 1 tbsp black peppercorns
- 1/2″ cinnamon stick
- 1 tsp nutmeg powder
- 3 spring of fresh thyme
- 4 spring onions roughly chopped
- 2 scotch bonnet chillies. If you like spicy food then add an extra chilly at your own risk 🙂
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- salt to taste.
- Juice of 1 lemon
- In a food processor add the spices along with thyme, spring onion and chillies. whizz it up. Stir in the sugar, salt, soy sauce and lime juice and whizz this to a puree.
- In a bowl take the cleaned chicken and marinate the chicken by rubbing the puree on to it.
- Cover the bowl with a cling film and let the chicken rest in the marination for at least 24 hours in the refrigerator. I marinated mine for 48 hours. Either ways the flavor will be the same.
- Heat a charcoal grill or a BBQ and place the marinated chicken pieces on the grill. Alternatively you can fry it on a griddle pan like what I have done. I used a cast iron griddle pan to give in the black burnt look to the chicken.
- Cook at least for 15 minutes on each side on medium flame or until the chicken has cooked well not only on the outside but also on the inside.
- After 30 minutes your delicious Jamaican Jerk Chicken is ready to go.
- Enjoy this dish hot with some traditionally cooked Rice and Beans. (ps: recipe will be up soon)