My Divinely Crisp Jerk Chicken

'This being human is a guest house.

Every morning a new arrival.

A joy, a depression, a meanness,

some momentary awareness comes

as an unexpected visitor

Welcome and entertain them all!'

Rumi

'Were you cooking curry the other day?'

'No.. no.. curry..'

'Its just that there was this smell coming from your house..'

'Oh... you mean the jerk chicken!'

'Must Be! It Smelled So Good!'

'I'll send you round some of the extra marinade! It was Divine!' 

(It really was!)

Turns out my wonderful neighbour (yes, the same one that drops countless amounts of food at my door) may have been slightly disappointed the morning after I had guests when I sent round some baked hummus that I had extra of rather than whatever the amazing curry smell was. Truth is, all the delicious flavours were completely devoured and there was none left for sharing. So. I have decided to share this wonderful recipe. (And also given her the extra marinade)! 

Nigella was very forgiving in her write up, highlighting that hers could never come anywhere near close to meeting the requirements for real Jamaican Jerk Chicken... Which is fair to say, and more than ever my changes to this recipe (or thousands of recipe's that I found) have perhaps rendered it slightly unrecognisable to any Jamaican (you will see what I mean in a bit...) 

Its true, my garden is far too small to have this epic corregated metal barbecue, green woods that protect and add flavour to the chicken. I know what street Jerk Chicken Tastes like... and it is amazing. A feast for your tongue full of amazing sizzling flavours. I had to start finding recipes.... that eventually I had to adapt.

To my own surprise instead of regular English Roast Chicken (which is equally as delicious, but with honourable guests visiting, just wasn't exciting enough... in my head)... I found myself on the WikiHow page to Jerk?!?! Shock horror! How did that happen?

Anyway... turns out it had the simplest most straight forward recipe that I could use and also adapt as I found other recipes such as Nigella's version, or advice from Serious Eats, understanding that I could never get this perfect, and Jerk Chicken is probably akin to Tai Chi for the Chinese.. every family has their own recipe that comes down from a long line of secret ancestors that sacrificed their Warrior blood to keep the Truth hidden. 

I was lucky enough to have a housemate that regularly made Jerk Chicken (As well as many other friends), ... we can pretend these are my ancestors... though I never stuck around long enough to learn the recipe.. 

As an amateur this is the first time I am EVER using Allspice. I never knew it came from a berry! Kind of Epic for a novice ;)

So I thought, time to make my own :)

Are you ready?

Spicy Tips!

 My adaptations to the recipe as I find it the easiest way to remember that; we don't always have everything at hand, everything can be done slightly differently, and there are some things, that just can never be left out!

All of the recipe's indicated that this should be eaten with Rice and Peas.. and yet (shock horror again...) I am really not a fan of Rice and Peas.. or Kidney beans at the moment so... This wonderful dish was served with the Amazing Focaccia Bread, Freshly baked Hummus, Lebne, Yogurt, Beetroot Salad and a whole lotta love! (I had made some basmati rice just in case there wasn't enough food... but it was just right!) I have to say there was a bit of Italy, Turkey Jamaica, France, Germany either on the table or sat round the table... delicious! and what wonderful company! 

My Confession, that goes against all Jerk Chicken recipes has to do with this wonderful yellow (green or red) baby. Scotch Bonnet. 

I have a fear of it. And for my wonderful benefit, it doesn't grow anywhere near me, or is sold anywhere near here.. so I had to go to the next best thing - Cayenne Pepper.. that I recognise and know how to distribute in food. One day, I will be able to use the Scotch Bonnet, just not right now!

- If you can Barbeque this recipe, the added smoky flavour will further bring this to life, but as I haven't done it myself on the BBQ, this recipe uses the traditional cooking instructions for a perfect Roast Chicken.. the meat turns out tender and crispy.. YUM!

- The Longer you Marinate this baby for, the better! I did mine for 5 hours, some say overnight. 

- This Marinade can be kept in your fridge for a Long time, so if you don't use it all (I didn't use all of mine), you can put it in a container and keep it there until the next time (or give it to your neighbour!)

- I had to warn my guests that the chicken does in fact look burnt! But isnt... (The Dervish has now finally gotten used to my experiments such as the Burning Sweet Heart Apple Cake) so he chuckled nervously infront of our guests... only to end up with a stomach later for having devoured too much!

- I also added Worcester Sauce to this recipe - remembering how, when in Mexico, they would add this t

o the meat to give it a delicious sweet tang YUM. However, I would say that it is optional.

- I would recommend letting yourself be flexible with this recipe... if you like more ginger... go for it! If you cant stand chilli, or want more, then go ahead! Why not! It will turn out delicious anyhow... believe me!

- Some recipe's called for ground cloves (which I completely agree will add delicious flavour to this) so I have added it on the ingredients list.. but again is optional.. and I cant vouch for how it tastes!

- Some recommend using chicken breast for this recipe... I perhaps would vouch more for wings, thighs legs etc... however, I am sure than any, or a mix of these would also be fine.

- Used an invented combination of Jamie's Method amongst others for roasting the Perfect Chicken to get the meat just right... other ways are BBQ, grilling (if you dont have an oven or a grill, my neighbour is trying out in a frying pan....) but I have to say, Jamie's temperature and timing was almost spot on even though I was making wings and thighs instead of a full chicken. I combined this with an idea to lock up all the juices in tin Foil and then open it up to crisp on the outer shell for the second bit... This worked a treat and I will be using it over and over again...

- Serve with lemons or lime to add some tang!

Divinely Crisp Jerk Chicken

Ingredients:

1/2 Cup Ground Allspice (Pimento berry)

1/2 Cup+ Brown Sugar

6-8 Crushed Garlic Cloves

2-3 Scotch Bonnet Peppers (I replaced this with a comfortable amount of Cayenne Pepper - 1/2 tsp)

2 Onions (or 2 bunches of green onions)
2 tbsp Thyme Leaves

2 tsp Cinammon

1 tsp Nutmeg

2 tsp Ginger

Salt and Pepper to taste

2 tbsp Soy Sauce to Moisten

2 tbsp Worcester Sauce

2-4 Cloves (optional)
4 tbsp Olive oil or Butter
2 cups of chicken stock
Lemons to garnish and serve

1 kg of Chicken Wigs, thighs and legs

Method:

1. Place the allspice, brown sugar, garlic, pepper, thyme, onion, cinnamon, nutmeg, ginger, cloves, salt and pepper, soy sauce and Worcester Sauce, Olive Oil or butter in a food processor and pulse until smooth. 
2. Rub the chicken (this can also be used with beef, tuna or Salmon) with the marinade. Make sure you rub under the skin and in the cavities. 
3.  Marinate between 2 hours and overnight.. the more the better
4. Preheat the oven to Gas Mark 8, while preparing your other bits (I was busy with the focaccia, hummus, etc) .. I would say roughly for around 15 minutes
5. Put tin foil on the underside of a deep baking tray making sure that there is at least 1 inch of foil covering each edge.
6. Place the chicken on the foil, and pour the steaming stock around it.
7. Cover the chicken with more foil, this time folding the foil together, creating an air tight vacuum for the chicken to cook in
8. Place the chicken in the oven and reduce to Gas Mark 7 for 1 hour, 
9. After an hour, take foil off the chicken, and baste it
10. Put the chicken back in the oven uncovered and bake for a further 35 minutes until crispy
11. Transfer the chicken onto a serving plate and devour!

Yum!

Remember to serve it with Love!

Magical Melting Moroccan Chickpea and Chicken Tagine

'Come to my door at any hour, 

Even if your eyes

Are frightened by my light. 

My heart and arms are open

And need no rest -

They will always welcome you

Come in my dear - from that harsh world'

Hafiz

Got guests? If your a chickpea lover and want to try something new and delicious. exotic and extremely tasty... (and also have no will to chop any vegetables other than perhaps one or two onions)... then check this delicious dish out. Simple. tasty. Moroccan. (supposedly). I loved it. I hope you will to!

For me there is nothing more special than having guests at home. Some how, all of that love, and gentleness, the effort, and energy, the chitter chatter and laughter, the getting to know each other and bonding with those that you have loved for so long already - it warms my soul. 

There's a beauty in it; looking across the table at smaller conversations that erupt effortlessly around the aromas and vibrations of the background music, the reflections on the walls of the candle's lit (there are always candles) - knowing that we all look deeper into each other and leave the catastrophic disarray of dishes behind. Every step of preparation... however rushed or premeditated.. comes together... it is beautiful.. there are blessings.. and I can feel them. Sometimes its like the universe conspired to make them happen. Old friends. New friends. Special friends. We can be soft with one another here. Hugs, embraces, smiles, your guard is down. And the food, well the food, just brings it all together.  

My only visit to Morocco, when I was 16 included a visit to Chefchaouen where the streets and houses are all painted blue, the markets are bustling with hustlers and the restaurants and tea shops are overflowing with laughter, warmth and exotic colours that radiate through their guests and transport them to a place where they are not just any guest... they are the guest of honor; free from worries, and tomorrow's laundry and filled with dreams and possibilities. 

So, back to my reality ;) On this one occasion we had guests that I had not yet met, and so had no clue what they would like. But who wouldn't like Morrocco? Everyone, in their own way likes to be a guest of honour, candles, spices (not too hot though)... So. I had chickpeas.. I had bulgur (also known as burgul).. chicken, and not much else! After having had the amazing hummus recipe, I was hungry to try out some new chickpea recipes and explore their flavour. After much searching (because I don't have couscous and still don't know how to cook it.. although I promise I will learn).. I found this one by Mark Bittman. The interesting combination of dates, bulgur chicken and my newfound love spice cumin, all rolled into one.. I had to try it...

The only thing I didn't do was read the recipe properly, so when I served my guests their plates... I realised that there were hardly any chickpeas left! (there is the possibility that I kind of freaked out when preparing, so I may have cooked it for an hour or so longer than I should have...) So I wasn't really sure how to make them believe that this is a chickpea Tagine! 'well, whatever it is.... it's delicious!' was the response! Hence the name.. the Magicaly Melting Chickpea ;)

The dish is delicious. Both the chicken and the chickpeas have to be melt in your mouth to make this dish good, so if you find the chickpeas crunchy or the chicken a little tough... my advice is to bung it all in the pressure cooker a little longer while you amuse your guests with some mint tea and chitter chatter :) 

Sultana's Tips!

 My adaptations to the recipe as I find it the easiest way to remember that; we don't always have everything at hand, everything can be done slightly differently, and there are some things, that just can never be left out

My advise with this recipe would be to cook the chickpeas put the chickpeas for the whole hour an a half - 2 hours... not 3 hours like I did! if you would like them to keep their shape.. other wise.. expect absolutely delicious Magically Melting Chickpea Tagine with Chicken and bulgur Rice.. 

You may also choose to cook the Bulgur rice separately... I have tried both, and equally as delicious. I find that Bulgur has a very delicate taste anyway which is a nice contrast to the stew. I have also had this recipe with Bulgur at all... just with home made bread and home made yoghurt balls.. also extremely delicious!

So.. this recipe called for thighs... I did not have thighs.. I had little wings and random bits of chicken. I have to say it made everything a little more hands on! (Its quite difficult to be dainty with a chicken wing).. so.. think carefully before choosing your parts ;)

Finally, I would say that I got very comfortable with this recipe too early on.. on my second try, I started experimenting with left over roast vegetables.. chucking them in with the chickpeas.. swapping real tomatoes for tomatoe puree when desperate etc... I would say... don't do that.. at least not at the beginning.. (Its a lesson for myself really!) this recipe is perfect because of the balance everything has.. don't try and change it!

Without further - a do ....

Happy Cooking!

The Magical Melting Moroccan Chickpea and Chicken Tagine

2 cups cooked or canned chickpeas, drained, with liquid reserved

2 cups bean-cooking liquid, stock, or water, or more as needed

Salt and black pepper

2 tablespoons olive oil

4 bone-in chicken thighs

1 large onion, chopped

1 tablespoon minced garlic

1 teaspoon minced ginger (powder is fine)

1 tablespoon cumin

11⁄2 teaspoons coriander

11⁄2 teaspoons cinnamon

1⁄2 cup raisins, chopped dates, or currants

1 cup chopped tomatoes (canned are fine; include their juice)

1⁄2 cup bulgur

1⁄2 cup chopped fresh parsley, for garnish

If you have dried chickpeas start here:


1. Put 125g Chickpeas in a bowl and cover with 1 1/2 inch water, leave to rest overnight
2. In the morning, put the chickpeas, Bay leaves and 1 crushed garlic in a pan. For every cup of chickpeas, add 1 cup of water. Boil for 1 1/2 hours in a normal pan, or for 45 minutes in a pressure cooker on full heat until chickpeas are tender

If your chick pea's are cooked or tinned start here:

3.  Put the chickpeas and the liquid in a large pot or Dutch oven over medium heat; sprinkle with salt and pepper. Adjust the heat so the mixture barely bubbles.

4. Meanwhile, put the oil in a large, deep skillet over medium-high heat. Season the chicken with salt and pepper and add it to the skillet. Cook, turning and rotating as necessary, until it’s brown on both sides, 10 to 15 minutes. 

5. Add the chicken to the pot of beans.

6. Turn the heat down to medium in the frying pan, leaving in the fat...  and add the onion. Cook, stirring occasionally, until the onion is soft, 5 to 10 minutes. 

7. Add the garlic, ginger, cumin, coriander, cinnamon, raisins, and tomato; cook and stir just long enough to loosen any brown bits from the bottom of the pan. 

8. Transfer the mixture to the chick peas and adjust the heat so the mixture returns to a gentle bubble.

9. Cover the pot and cook, checking occasionally to make sure the mixture is bubbling gently, for 20 to 30 minutes. 

10. Stir the bulgur into the bottom of the pot; it should be covered with about 1 inch of liquid. If not, add more water. 

11. Cover and cook until the chicken is tender and the bulgur is done, another 10 to 15 minutes. 

12. Serve each chicken thigh  (or as many wings as you want) with a big spoonful of the chickpea mixture and garnish with a selection of parsley, home-made yoghurt balls, home-made crusty bread with oregano.

Beware... Some... if not all of your chickpeas will Magically Melt and disappear!

Serve it up with Love!