Ingredients :
- marinade
- 1 tsp thyme leaves
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 2 clove garlic,crushed
- 2 spring onions( scallions) chopped
- 1 tbsp cider vinegar
- 1 tbsp lime juice
- 2 tsp lime zest
- 2 tbsp vegetable oil
- 1 scotch bonnet pepper, finely chopped.
- 2 tbsp brown sugar
- to taste salt and black pepper
- chicken:
- 12 chicken thighs or drumsicks
Method :
- Put marinade ingredients in mortar, grind to a paste. You can mash in a bowl with a fork or pulse in a small liquidiser.
- Place chicken in a bowl, pour marinade over and stir to coat evenly. For extra taste you can cut slits into chicken. Cover with clingfilm.
- Place in fridge. Marinade for at least 4 hours, overnight is better
- Place on baking tray and cook in pre-heated oven, 150 C, for 45-60 minutes, turning occasionally, until chicken is cooked through.
- Serve with rice and peas and festivals.
- You can cook these on the barbecue or under the grill, either way turn occasionally and ensure chicken is cooked through.
- For special occasions you can add dark rum in place of vinegar.
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