John Myers
Jerk Chicken with Callaloo and White Bread
The perfect jerk chicken with callaloo and white bread recipe with a picture and simple step-by-step instructions.
- 40 g Ginger
- 1 Pc. Garlic cloves
- 1 Pc. Pepper red fresh
- 2 tbsp Grated organic lime peel
- 6 tbsp Lime juice
- 4 tbsp Olive oil
- 800 g Pineapple
- 1 Pc. Papaya
- 150 g Sugar snap
- 100 ml Coconut milk
- Salt and pepper
- 20 g Clarified butter
- 250 ml Poultry broth
- 2,5 kg Spinach leaves
- Peel the ginger and garlic, halve and core the pepper. Finely dice everything and mix with the lime zest, juice and olive oil.
- Mix the lower legs with half of the marinade in a freezer bag and let it steep for 2 hours in the refrigerator. Peel the pineapple and papaya, quarter both. Core the papaya, remove the stalk from the pineapple, cut both fruits into slices. Cut the sugar snap peas lengthways into strips.
- Mix all ingredients with the rest of the marinade. Stir in coconut milk. Dab the lower legs with kitchen paper, season with salt and pepper and fry brown all over in hot clarified butter. Pour in the stock and cook in the preheated oven at 200 degrees (gas 3, convection 180 degrees) on the 2nd rack from the bottom for 20-30 minutes.
- Wash the spinach leaves and cook them in a saucepan with salted water. Bring the rice to a boil in a saucepan as well. As soon as the chicken drumsticks are ready, serve them all together on a plate.
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