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JERK CHICKEN
Serves 4
Ingredients:
5 red onions, cut in 1-inch pieces
3 jalapeno peppers, seeded and cut into 4 pieces
1 large onion, quartered
1 Tbsp. all spice
1 Tbsp. dry mustard
2 tsp. cinnamon
2 tsp. nutmeg
½ tsp ground pepper
2 Tbsp, (25ml) Balsamic Vinegar
2 Tbsp, (25ml) soy sauce
1 chicken (1.5 - 2kg), cut up with the skin removed
1 can chicken broth
Method:
1.
Using a food processor or blender, combine red onions, jalapeno peppers, onion, all spice,
dry mustard, cinnamon, nutmeg, pepper, Balsamic vinegar and soy sauce. Process to
chop and blend well. Coat chicken pieces with mixture (it will be thick).
2.
Cover and marinate overnight in the refrigerator.
3.
Place chicken in stoneware pot with marinade. Add chicken broth.
4.
Cover and cook on high for 3 hours.
5.
If desired, serve with rice and cooking sauce.
Tip: For thicker sauce, mix 1–2 Tbsp. of all-purpose flour with a little water, then
add it to the sauce. Stir until the sauce thickens.
4
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