Wednesday, December 31, 2008


makes one serving

one free-range chicken breast
one soft cooked strip of bacon
approximately 1/3 peeled banana
2 scallion sprigs

Jerk Marinade:
1 1/2 teaspoon dry ground pimento
1 teaspoon minced fresh thyme
1 teaspoon dry ground ginger
1 teaspoon garlic, finely minced
1 teaspoon scotch bonnet pepper, finely minced
2 tablespoons yellow onion, minced
1 tablespoon scallion, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup Jamaican dark rum
1/2 cup cola
cooking oil
salt and pepper to taste

Heat a saucepan, add a small amount of oil to cover the bottom of the pan. Heat the oil and then sweat the onion. Add the scallions, garlic, peppers, ginger and dried spices. Sweat these briefly and then flame with the rum. When the flame dies, add the cola and simmer until it is near dry, like a paste. Stir frequently. Allow to cool. Make a slit in one end of the chicken breast and cut the inside of the breast so as to make a hollow. Be careful not to cut through the breast. Wrap the partially cooked bacon around the piece of banana and insert it into the hollow of the chicken breast along with the two scallion sprigs. Rub the cooled jerk paste over the chicken breast until it is well coated. Allow to marinate overnight for best result. Grill over medium heat until chicken breast is cooked through. For best presentation, cut in two and cock on plate. Serve with a warm Rum and cola tomato chutney and grilled yams wedges.

courtesy of:, June 11, 2005

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