Jerk Chicken

INGREDIENTS AND METHOD

INGREDIENTS for Jerk Chicken

  • 600 g whole Chicken cut in quarters
  • 120 g White Onion
  • 90 g HABANERO CHILLI
  • 45 g Pimento Berries (All Spice)
  • 50 g Spring Onion
  • 90 g Fresh Thyme
  • 70 g Garlic
  • 30g Ginger
  • 200 ml Soy Sauce
  • 20 g knorr Chicken Stock Powder

METHOD for Jerk Chicken

  • Blend all seasoning together.
  • Poor over chicken and let rest (overnight).
  • Grill over low heat until done.

 INGREDIENTS for Fried Plantains

  • 250 ml corn oil
  • 1 PC yellow plantain

METHOD for Fried Plantains

  • Peel and slice plantains into desired thickness
  • Pour oil in a sauce or use a deep fryer if available
  • Heat oil to 160 degrees Celsius
  • Add plantains and fry until golden brown 

INGREDIENTS for Rice & Peas

  • .5 ltr water (as needed)
  • 200 g Cooked Red Kidney Beans
  • 100 g Coconut Milk Powder
  • 10 g Fresh Thyme Chopped
  • 50 g white Onion Chopped
  • 20 g Scallion Chopped
  • 15g Garlic Chopped Fine
  • 7g Ginger Chopped Fine
  • 10 g Habanero chilli
  • 15g Salt
  • 5 g Allspice 
  • 10g Sugar
  • 14 g Corn Oil
  • 120 g Jasmine Rice
  • 70 ml Coconut Oil 

METHOD for Rice & Peas

  • In a sauce pot add corn oil and sweat onion, scallion, thyme, garlic and ginger for 5 minutes
  • Add water, coconut milk powder, salt, sugar, scotch bonnet pepper, allspice powder, coconut oil and cooked kidney beans, then bring to a boil.
  • Wash jasmine rice and add to the boiling Bean mixture.
  • Cook for 45 minutes covered on low heat.
  • Alternatively add rice to cooker pour bean mixture and press cook.

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