September 17, 2021
Stuffed Whole Roast Jerk Chicken
Originating in Jamaica, jerk is a way of flavoring and cooking meats or fish on a wood-fired BBQ. This 'all in one' meal is simply divine.
Serves 4 to 6
- 1 large WHOLE CHICKEN
- 1 cup JERK MARINADE (see recipe below)
- 20g BUTTER, cut into two thin slices
- ½ cup (100g) BROWN RICE
- 2 tbsp DESSICATED COCONUT, lightly toasted
- 2 tbsp FRESH CORIANDER, roughly chopped
- 2 tbsp COCONUT CREAM
- 1 PINEAPPLE, skin and core removed
- 1 MANGO, skin on, stone removed
- ½ tsp SALT
- Freshly GROUND BLACK PEPPER
- 800g whole BABY POTATOES
- 300g SEEDLESS GRAPES
- 1 cup (250ml) CHICKEN STOCK
- 1 cup (250ml) WATER
- 1 tbsp HONEY
- 1 tbsp OLIVE OIL
- A few sprigs of FRESH THYME for serving
Preheat oven to 356 F (180 C).
In a large bowl place the chicken. Rub 4 tablespoons of jerk marinade all over it and gently stuff some under the skin of the breasts, along with the two slices of butter. Cover with cling film and place in the refrigerator for at least 30 minutes or overnight.
Cook the brown rice, place the rice in a small saucepan covered with plenty of hot water over a high heat and cook for 20 minutes or until cooked through. Drain well using a sieve.
Into a bowl place the cooked brown rice, 2 tablespoons of jerk marinade, the coconut, coriander and coconut cream. Finely chop quarter of a cup of the pineapple and half the mango, add the fruit to the rice stuffing and mix well. Season with salt and pepper.
Remove the chicken from the refrigerator. Stuff the rice mixture into the cavity of the chicken and pin it closed with toothpicks. You may not need all of the stuffing depending on the size of your chicken.
Place the chicken in a large roasting dish. Thickly slice the remaining pineapple and mango in to large wedges. Place the fruit snuggly around the chicken, tucking the pieces of fruit under the wings and legs.
To the roasting dish add the potatoes, grapes, stock, and water. Drizzle the honey, oil, and remaining marinade over the chicken.
Place in the oven and cook for 1½ hours or until the juices run clear when you skewer the meat. After an hour give the potatoes a shake. Baste the chicken often with some of the caramelized sauce in the bottom of the roasting dish.
Remove from the oven and place on a large serving platter. Scatter with the thyme and season to taste with salt and pepper. Serve with guacamole, yoghurt and fresh sour dough bread.
This marinade is great on any meat, especially if you are using a barbeque to grill.
Makes 2 cups
- 6 tbsp MALT VINEGAR
- 4 SPRING ONIONS, white and green parts, finely chopped
- 4 RED CHILLIES (more if you want it really hot), roughly chopped
- 6 cloves GARLIC, peeled, finely chopped
- 4 tsp SMOKED PAPRIKA
- 2 tsp GROUND CINNAMON
- 4 tsp GROUND ALLSPICE BERRIES (PIMENTO)
- 2 tsp GROUND NUTMEG
- 2 tsp SALT
- 2 tsp TABASCO SAUCE
- 3 tbsp FRESH THYME, finely chopped
- 4 tbsp soft BROWN SUGAR
- 3 tbsp SWEET SOY SAUCE
- 2 tbsp OLIVE OIL
- ZEST and JUICE of 2 LEMONS
- Freshly GROUND BLACK PEPPER
Into a food processor bowl, place all the ingredients and pulse to combine.
Place in a clean sterilized jar, topped with a little olive oil. Store in the refrigerator for up to a month.
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