Britain x Caribbean
Jerk roast chicken with allspice gravy
A Sunday roast that turned the music up.
150 minTime
49 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original631kcalsame
49 gproteinsame
9 gfibresame
150minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Blend the scotch bonnet, spring onion, garlic, ginger, allspice, thyme, cinnamon, sugar, soy, lime, pepper and 1 tbsp oil to a paste. Wear gloves.
- 2Cut 3 deep slashes in each leg, rub with the paste and marinate 1 hour in the fridge.
- 3Boil the potatoes in salted water at a steady boil for 8 minutes. Drain and shake to rough up the edges.
- 4Toss the potatoes with the rest of the oil and roast in the oven at 220°C for 45 minutes, turning once.
- 5Roast the chicken on a rack over a tray in the same oven at 220°C for 40 to 45 minutes. Add the plantain to the potato tray for the last 20 minutes.
- 6Rest the chicken. Spoon off most of the fat from the chicken tray, set it on medium heat and stir in the maida for 1 minute. Whisk in the stock and simmer 5 minutes, then strain.
- 7Boil the green beans for 3 minutes. Serve the chicken with potatoes, plantain, beans and hot gravy.
Serve it like this
Lean a chicken leg against a stack of roast potatoes and plantain on a warm plate, lay the beans alongside and pour gravy into a small jug for the table.