"Jerk" Spatchcock Chicken
This chicken is fucking delicious. You must make it. It's by no means a traditional Creole preparation or something, but a recipe that I saw on Sorted Food, but they deleted it from their home page and I wanted to preseve it. The rice is surprisingly popular with kids, and if you leave out the red chili, they will also eat the rest 🙂
Ingredients
For the chicken
- 1 medium chicken (1.5-1.7kg)
- 2 cloves garlic
- 1 red chilli, deseeded
- 2 tbsp jerk seasoning
- 1 tsp allspice
- 2 tbsp runny honey
- 1 tbsp tomato puree
- 2 tbsp olive oil
- 1 tbsp lime zest
- 2 tbsp unsalted butter
- Salt
For the rice
- 450 ml chicken stock
- 100 ml coconut milk
- 300 g white rice
- 400 g tin of kidney beans, drained
To serve
- 1 fresh red chili
Method
Spatchcock your chicken. This is basically achieved by cutting out the backbone and smash its breast bone. Look it up, there are hundreds of tutorials online.
Grate the cloves of garlic and the red chili. Be sure to wear gloves for that or be prepared not to touch anything sensitive after that. Mix it together with all seasonings, honey, tomato puree, oil, and lime zest.
Rub the chicken with the marinade. In the end, sprinkle salt over the chicken. Take a skewer and poke some holes in the meat, especially breast and thighs. This will help the spices to penetrate the meat as it cooks.
Heat the butter in a frying pan until it starts to bubble. Place The chicken skin-side down in the pan and cook it for ten minutes. Flip it and give it another ten minutes on the other side.
Wash the rice in cold water. Mix it with the stock, coconut milk and beans in an oven dish. Place the chicken on a grill and the oven dish underneath so that the juices from the chicken drip into the rice.
Place the oven dish with the chicken on top into a 180°C hot oven for 30-40 minutes. Leave it to rest for 10 minutes after it finished roasting, so the juices can spread in the meat. Fluff up the rice with a fork
Carve the chicken and serve with the rice. A green salad is a nice side dish.