JERK CHICKEN, FRIED SWEET POTATO AND RED CABBAGE SLAW
A beautiful evening in Reen West Cork, so delighted to be sitting out enjoying a delicious meal with a fabulous view.
The chicken is based on a Ainsley Harriott recipe. We started it off in the BBQ and finished it off in the oven (mainly because it was browning too much and was not cooked). We wrapped the browned chicken in a parcel and put lots of the marinade all over it and cooked it in the oven then for approximately 1 hour. It was the most moist roast chicken I have ever cooked. It worked out really well.
Next time if I want to BBQ it, I will cut the chicken into pieces and BBQ them separately.
I made the Marinade the day before, and had the Chicken marinading in it for 24 hours.
- 1 Organic Chicken
- 2 Onions – peeled and quartered
- 1 1/2 Habanero Chillis – deseeded and halved
- 50g Fresh Root Ginger – peeled and roughly chopped
- 3cm piece Fresh Tumeric – or 1 Tbsp Ground Tumeric
- 1/2 tsp Ground Allspice
- Big bunch of Fresh Thyme Leaves
- 125 ml White Wine Vinegar
- 125 ml Soy Sauce (I use Tamari which is Gluten Free)
Place all the Marinade Ingredients into a food processor and mix well.
Put two slashes on each leg so that the marinade can penetrate the meat on them
Place the Chicken in a bowl and cover with the Marinade.
Rub the Marinade into the Chicken well, making sure it is in all the little creases and in the body of the chicken.
(If using pieces of Chicken, make sure they are well covered in the Marinade)
The next day –
Prepare your BBQ – if you can set your BBQ up so that works like an oven, then do this and get it ready to cook the chicken. Place the Chicken on the BBQ, basting it frequently. It will take approx 50 minutes.
Our Chicken was browning too quickly so we brought it in and put it in the oven at 180 degrees for approximately 1 hour. We wrapped it up with the left over Marinade, and it was delicious and moist.
If you are BBQing pieces, cook as you normally would, making sure the thicker parts like the legs and thighs are well cooked through.
RED CABBAGE SLAW RECIPE
- 1/2 Red Cabbage – grated in the food processo
- 2 small bulbs of Fennel
- 1 Red Onion
- 3 Carrots
- 1 Tbsp Dijon Mustard
- 1 large Garlic Clove – crushed
- 3 Tbsp Organic Apple Cider Vinegar
- 1/4 cup Extra Virgin Olive Oil
- 3 Tbsp fresh Lemon Juice
- 1 Dessertspoon Honey (if you wish)
- 1 tsp Chilli Flakes
- Sea Salt and Ground Black Pepper to taste
Grate the Red Cabbage, Fennel, Red Onion and Carrots on the course blade of your food processor, then place in a bowl.
Add all the Dressing ingredients to a jar and shake well.
Pour over the Grated Vegetables and mix well.
This is even better if made ahead and left to sit in the Dressing for a few hours.
It lasts well in the fridge for 3 days.