Jamaican Jerk Chicken - cooking recipe

Ingredients

None None Marinade
1 oz jerk seasoning
6 None scallions, chopped, plus extra for garnish
1 None small Scotch bonnet chilli, seeded, chopped
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
1 None bay leaf, crumbled
None None Chicken
6 x 10 oz chicken quarters, trimmed
3 tbsp olive oil
1 tbsp vegetable oil
2 tbsp sugar
1 tbsp tomato puree
1 1/4 cups chicken stock
None None Mashed white and sweet potatoes, to serve
None None Roasted chilies, to garnish

Preparation

Mix the ingredients for the marinade together in a large bowl. Add the chicken; coat well with the marinade. Cover and leave to marinate for 1 hour at room temperature or for up to 24 hours in fridge.
Preheat the oven to 400\u00b0F. Brush the marinade from the chicken pieces; reserve. Season the chicken. Heat the oil in a large frying pan. Add the chicken pieces; cook for 4-5 mins until browned. Place in a roasting pan and bake for 40-45 mins until cooked through.
To make the sauce, gently simmer the marinade for 2-3 mins, stirring. Add the sugar and tomato puree; cook for 1-2 mins until the sugar has dissolved and started to caramelize. Add the stock. Boil for 3-4 mins until thickened. Serve the chicken with the sauce and mashed potatoes, garnished with roasted chilies and scallions.