Pork, Potato, Pea & Peanut Curry
27/09/2020
Jamaican Jerk Potatoes with Pineapple & Eggs
13/10/2020
An easy and colourful dish of delicious chicken pieces and vegetables flavoured with
Jamaican Jerk spices and sweetened with honey.
6 tbsp olive oil, divided
4 chicken thighs and 4 drumsticks, preferably with bone-in and skin on
2 garlic cloves, crushed
1 onion, finely chopped
2-3 tbsp Spice Fusion Jamaican Jerk
1-2 Scotch Bonnet chillies, finely chopped, optional
2 tbsp honey
2 medium carrots, peeled and thickly sliced
1 each medium-large sweet potato and potato, peeled and cut into chunks
Punnet cherry tomatoes
Chopped parsley and/or thyme to garnish
Preheat oven to 200°C
Heat 1 tbsp olive oil in a frying pan. Sauté onion and garlic until onion is translucent;
set aside to cool slightly.
Combine remaining 5 tbsp olive oil, honey; Jamaican Jerk; chillies,
if using; and garlic and onion mixture in a large bowl.
Add the chicken pieces and coat well; cover and marinate in the fridge for at least an hour
or overnight if possible.
Lightly grease a baking tray and add the vegetables and chicken pieces (with the marinade)
in one layer.
Cook for 30 minutes, turn chicken and throw in the cherry tomatoes.
Continue cooking for around 15 minutes or until chicken is cooked through.
Garnish with parsley and/or sprigs of thyme