Orange and Ginger Jerk Chicken

  • Cooking Time50 mins
  • DifficultyEasy

For the Jerk Chicken

3 chicken thighs
3 chicken drumsticks
100g ground allspice
50g brown sugar
50g finely chopped thyme
50g finely chopped oregano
50g finely chopped flat leaf parsley
10g lemon zest
10g orange zest
100ml orange juice
50g fresh grated ginger
100g ground coriander seed
100g ground cumin
100g paprika
100g puréed garlic
100g mustard powder
Pinch of salt
Splash of soy sauce
1 scotch bonnet
3 spring onions
½ white onion
100ml rapeseed oil
100ml dark rum
400ml good vegetable stock

For the Finishing Syrup

Sugar syrup
5 oranges
50g chilli flakes
50g freshly grated ginger
4 star anise
1 cinnamon stick

For the Scotch Bonnet Pickle

3 finely chopped scotch bonnets
3 finely chopped spring onions
1 garlic clove
1 finely chopped cucumber
250ml white wine vinegar
50ml gold rum
Sugar water

For the Orange and Chive Polenta

250g medium or fine polenta
300ml veg or chicken stock
150ml orange juice
Zest of ½ orange
50g chopped chives

Preheat the oven to 190°C.

For the Jerk Chicken:

Purée the white onion, spring onion and scotch bonnet in a food processor with 50ml of rapeseed oil. Rub it into the chicken pieces. Rub the rest of the ingredients in and leave it to marinade for around half an hour.

Bake the chicken in the middle of the oven for around 30 to 40 minutes; check it after 15 to 20 minutes and turn the pieces to make sure it’s cooking evenly.

Remove it from the oven; the chicken should be almost finished but not quite.

Combine all of the ingredients for the finishing syrup, this will be much more than you need, but it will keep. Heat a frying pan on a hob on a medium heat, you want it to be hot but not too hot or it’ll all go pear shaped so be careful.

Splash in a little oil and then add the chicken skin side down, fry till crisp then turn till all sides are lovely and golden, splash in a little veg stock then add a couple of spoons of the finishing syrup, swirl it around in the pan, it’s finished when it’s bubbling and coating the chicken.

For the Polenta:

Heat the stock and orange juice till it’s at a simmer, slowly pour in the polenta and beat it with a whisk or wooden spoon, keep stirring to avoid lumps forming.

Turn the heat down and add the zest and chives. Let it cook for around 10 minutes, stirring regularly, adding a little more stock if it becomes too stiff, it needs to be the consistency of soft porridge.

Recipe courtesy of Andi Oliver

Orange and Ginger Jerk Chicken

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