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The World Food Recipe Box

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Jerk Chicken


Jerk Chicken

Ingredients:

Allergens in bold

Chicken Legs
Thyme
Scotch Bonnet
Spring Onions
Crushed Garlic (sulphites)
Crushed Ginger (sulphites)
Palm Sugar
Soy Sauce (gluten, soya)
All Spice
Cinnamon Powder
Lime
Red Cabbage
Carrot
Garlic Clove
Cider Vinegar
Plantain

Nutritional Information:

Per serving: Energy (kcal) 786 Fat 29g of which saturates 7g Carbohydrates 106g of which sugars 50g Protein 48g Salt 4.39g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


Recipe Description:

Jerk is one of the enduring legacies of the fusion of African and Taino cultures in Jamaica. We can thank The Maroons for the creation of Jerk Chicken. They brought African meat cooking techniques to Jamaica and combined native Jamaican ingredients used by the Taino people to form Jerk Chicken. Today, jerk refers to both the way in which meat is prepared (slow-cooked over a closed fire or grilled over burning coals) and the seasoning used on the meat; both things adding to the evocative smokey flavour of the dish. Our jerk chicken gets its fiery kick from allspice, ginger, garlic, thyme and scotch bonnet peppers. We’ve served it with our crispy plantain and creamy slaw. 

  • Preparation time:

    For 2 - minsFor 4 - mins
  • Cooking time:

    For 2 - minsFor 4 - mins

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