I’ve never been to the Carribean but the idea of jerk chicken, which was new to me, had been following me around for awhile, until I decided to give it a go.
While the ubiquitous backdrop for a jerk seasoned dish is a palm lined beach, or some windswept bamboo hut like the one above where we stayed some years ago, my jerk chicken wings were served in an equally beautiful setting but within a completely different climatic zone.
Just the little dip of my finger into the marinade once I had blended all the ingredients gave me some idea of the bliss in store. What a combination of flavours, thyme and allspice and cinnamon! which on their own heralded a scrumptious treat not to mention the addition of those hot peppers which guaranteed something explosive…
But first, picture a 5 km run through the autumn woods near Sopot, Poland
and being greeted upon crossing the finish line by the beckoning aroma of sausages being roasted at a welcoming bonfire.
While my companions slowed down in order to be able to cross the finish line in unison with me, I was happy to be able to treat them to some exotic wings which added some spice to the many treats prepared by other runners.
About those chicken wings: the most time consuming part is getting all the ingredients ready and chopped; once that is done, you simply put them through the blender and the chicken wings are ready to be soused in the marinade for a few hours or preferably overnight before cooking.
Oops, nearly forgot:
Jerk chicken ingredients:
2 kilos chicken wings (then chopped in two)
1 soup spoon dried thyme
2 cinamon sticks
1 or 2 star anise
1 bunch fresh coriander chopped
1 soup spoon crushed black pepper
1 soup spoon freshly ground nutmeg
1 spoon coriander seeds
2 soup spoons allspice
8 cloves of garlic crushed
4 or 5 cloves crushed
1 soup spoon grated ginger
2 chopped onions
1 chopped bunch of spring onions
300 ml orange juice
½ cup olive oil
3 tablespoons soya sauce
2 soup spoons brown sugar
4 soup spoons wine vinegar
Scotch Bonnet chilies or, if you can’t get them, other hot chili peppers
Juice of half a lime or more and grated skin of half a lime
I first blended the cinamon and cloves together with the star anise and the coriander seeds and the ground nutmeg.
I then added that to the larger blender with all the other ingredients minus the lime and whisked it all together.
You then pour the mixture over the meat and add some grated lime skin and juice.
Cover and place in fridge for at least a few hours, overnight is better.
Finally, use both roasting and grilling function in your oven and cook for half an hour turning once, on about 190c to 200c. You can then heat it up in a dish near a bonfire the way I did. Finger licking.. tasty!
and make sure you polish those wing bones off thoroughly!
And if you want to follows your spicy main dish with a sweet and delicious snack, try these flapjacks