Jerk Chicken Breast accompanied with
mashed potatoes&sweet potatoes, Balsamic braised shallots, tangy pickle slices, fresh salad and frozen pomegranate grains
One of nice ways to fill it out a great use of allspice(a.k.a Jamaican pepper). Even before it’s completely done, the smoky and aromatic presence would make your taste buds dance apparently. It might seem tightly cooked on the face of it, actually super juicy and delicate inside. Apparently it’s kind of worth the wait.
To top it off, super easy and healthy. If you could use it, come right in!
>The recipe is just over the comment thread. If needed, take a jump.
Composition wise, this version is better for grilled chicken/chicken roast than popular Chinese Jerk chicken, which means it’s based on a kind of smoky texture of the original version. Still it’s not quite an authentic Jamaican chicken. Extra nutmeg and cinnamon could be swapped with red wine vinegar for way likeable texture in that way. Also, you could make it a bit like saucy version rather than this.
As for accompaniments, originally it often matches with spicy pineapples or sweet potatoes each seasonal taste. Pomegranate has an edge over others as it would be useful keeping it low sugar and low carb friendly. Also, it could be a great idea for chicken breast version so that sort of a compensation in texture way.
In making mashed potatoes&sweet potatoes, I always add a hint of boiled egg yolk and dried cranberries soaked with rose water/rose rum to that. Simple yet brilliant, worth the try.
• Jamaican Jerk chicken for roast/grilling.
Chicken would be the best.
2 lb chicken thigh or wings
Just as you know, this batch was made with chicken breast, generally chicken thigh is way popular though.
2 bunches of scallions
2 to 4 scotch bonnet peppers seeded
5 dried bay leaves
1 tbsp. dried thyme
2 tsp. ground allspice
1/2 to 1 tsp. Kosher salt
1 tsp. ground black pepper
8 garlic cloves
2 tbsp. red wine vinegar
Option 1 – 2 tbsp. Lime juice and 1/8 tsp. Olive oil
Option 2 – Chicken broth, 1/2 C. Orange juice and 1/4 C. sweet and sticky soy sauce
>Continued on the comment thread