Jamaican Jerk, Rum & Lime Chicken

Jamaican Jerk Chicken is one of the most delicious ways to cook chicken. If you know me, you'll know I don't like to make the same dish twice and after surveying the contents of my fridge and pantry I saw that I had an unused packet of Herbies Jamaican Jerk seasoning from an event a while back and some gorgeous limes so I decided to use those for my seasoning. Jamaican Jerk seasoning is from Jamaica where chicken or pork is rubbed with a hot spice mix which includes allspice, chilli, ginger, pepper and thyme and it was also a way of preserving meat.

I haven't quite followed the traditional method of smoking it, simply just using the flavourings of it but the spice mix is gorgeous when mixed with rum and lime. A warning though as it is hot, but it's a heat that you don't feel until later. Certainly you may find yourself munching away happily on some chicken only to realise several mouthfuls later that it is very hot indeed. So with that warning dispensed I should temper it with the fact that it is not anything like eating a hot birds eye chilli straight. It's a heat that lingers on the back of your tongue momentarily. Until you can wait no longer and eat your next mouthful.

So tell me Dear Reader, what topic do you have a bit of a rant on? People cutting in queues? Armrest hogs?

Jamaican Jerk, Rum & Lime Chicken

An Original Recipe by Not Quite Nigella

Serves 4

• 1 large chicken (approximately 1.5 kilos/3 pounds preferably free range)

• salt and pepper

• 2 tablespoons Jamaican Jerk Seasoning

• 2 tablespoons rum

• 1 lime

• 1 head garlic, broken up but with skin still on cloves

• 500grams/1.1lbs potatoes, cut into pieces

• 2 tablespoons oil

Step 1 - Preheat oven to 180C/350F. Wash and dry chicken and season with salt and pepper on both sides. In a bowl, mix the Jamaican Jerk seasoning and the rum to make a paste. Coat the chicken with the jerk paste. Place in a baking dish and sprinkle garlic cloves and potatoes around it. Slice lime and place slices on top of chicken.

Step 2 - Bake for 50 minutes and then take out of oven. Add 2/3 of a cup of water to the pan juices. Turn potatoes over and place back in the oven for another 40 minutes. It takes about 30 minutes to roast 500grams or 1 pound of chicken so adjust accordingly. It is cooked when you cut the drumstick away from the thigh and the juices run clear.