The thought of a perfectly spiced, moist and tasty Jerk Chicken to accompany my left over Waakye, had me salivating as I kept walking faster to complete my 7.8km walk on Saturday. I kept my cheeky smile knowing I will head home to treat myself. With each quick step I imagined my first bite into the Chicken, savouring of the flavours and deciding on whether to go for the legs, thighs, drumsticks or wings'?. The decision was made when I saw the Chicken legs at my local butchers. I needed to get some soil from the Garden centre (to plant some herbs), however I drove past the centre consumed with excitement to start cooking.
I believe in the act of rewarding oneself, especially in the most trying of times. I've taken to walking as a form of exercise, escapism and to rejuvenate thyself.
After each walk I find myself being more creative with recipes than ever coupled with a great sense of exhilaration.
Looking into my spice larder, I started assembling my ingredients for the Jerk marinade.
Anyway, enough of my dreamy imagination lets start cooking...
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30g of peeled fresh Ginger
1 Scotch Bonnet chilli
1 tablespoon of All spice berries
1 large clove of Garlic
1 tablespoonful of black peppercorns
1 tablespoonful of dark brown Sugar
Half a teaspoon of ground Cinnamon
Half a teaspoon of ground Nutmeg
1 teaspoon of salt
35ml of dark Soy sauce
Juice and zest of 2 Limes
30g of fresh Thyme
70g of chopped Spring Onions
6 Chicken legs
Best to use Free range or Organic Chicken.
Depending on how hot you want your Jerk sauce, you can double the chilli quantity.
Place the Chicken legs into a bowl with a lid and pour the marinade over it. Mix everything together, cove with the lid and leave it to marinade for a minimum of 24hrs or better still 48hrs.
READY TO COOK
Remove the Chicken from the fridge to come to room temperature, whilst you heat your oven grill to 180*c
Transfer the Chicken and marinade into a baking tray. Place the tray in the middle of the oven and grill for 30-40 minutes.
Baste the Chicken with its sauce every 10 minutes until cooked.
Once cooked, remove the Chicken from the oven and leave it to rest for 5-6 minutes.
All photos and recipes are by the owner of this blog.
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