08 May Tue 2018
Jamaican Jerk Chicken with Broasted Vegetables©
Jamaican Jerk Chicken with Broasted Vegetables©
By Arlene Wright-Correll
At Home Farm Herbery we love these two recipes and we have made them easy to make and they go well together, to say nothing of the fact that they are healthy for us.
Jamaican Jerk Chicken
Ingredients:
3 tablespoons dark rum
2 tablespoons water
1 oz. of Jamaican Jerk Seasoning Spice Blend
1/2 cup malt vinegar
10 green onions, chopped
4 garlic cloves, peeled, chopped
1 cup ketchup
3 tablespoons soy sauce
2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry
1/2 cup fresh lime juice
Directions:
Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
Transfer rum mixture to blender; add vinegar, onions and garlic and blend until almost smooth.
Transfer 1 oz. of Jamaican Jerk Seasoning Spice Blend to small bowl; mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.)
Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon the jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (You can be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 350°F or prepare barbecue (medium heat). Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes.
If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.
Cut each chicken half into pieces and serve with sauce.
Broasted Vegetables (You may call them roasted vegetable)
Chop your vegetables into bite size pieces and put into a bowl then add a little olive oil to coat all the vegetable.
Take your hands to make sure you coat with a little olive oil and then add the contents of 1 oz. of Broasted Vegetable Seasoning
Put into a separate pan such as a cookie sheet and roast for 15 to 25 minutes at 425 degrees.
If broasting vegetables separately then here is my general broasting times for vegetables
cooking times at 425°F.
Root vegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them
Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them
Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes
Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes
Thin vegetables (asparagus, green beans): 10 to 20 minutes
Onions: 30 to 45 minutes, depending on how crispy you like them
Tomatoes: 15 to 20 minutes
Serve together and eat well.
May the Creative Force be with you
Arlene Wright-Correll