Why not start the weekend with a spicy, fragrant chicken? This chicken is rubbed with a mixture of spices typical to Jerk seasoning: paprika, allspice, cayenne, and garlic powder. Although the recipe roasts the chicken in the oven, it would be equally delicious cooked on a grill. The corn bread accompaniment is simply a jazzed-up box variation. Paired with an icy cold beer, this makes a delicious dinner. Get the recipe now and read more.
From Real Simple magazine
Ingredients
2 bunches scallions, trimmed
2 tablespoons paprika
1 1/2 tablespoons garlic powder
1 1/2 teaspoons ground allspice
1 teaspoon ground nutmeg
3/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
Juice of 1/2 lime
2 tablespoons molasses
1 4-pound chicken, cut into pieces
1 8.5-ounce box corn muffin mix
1 jalapeno, seeded and minced
Lime wedges (optional)
Directions
- Heat oven to 400° F.
- Thinly slice the dark green tips of 4 scallions; set aside. Place the remaining scallions in a roasting pan.
- In a small bowl, combine the paprika, garlic powder, allspice, nutmeg, cayenne, salt, black pepper, oil, lime juice, and molasses. Spread the spice mixture over and under the chicken skin. Place the chicken on top of the scallions. Roast until the chicken is cooked through, about 45 minutes.
- Meanwhile, prepare the corn muffin mix according to the package directions. Stir in the jalapeno and reserved sliced scallions and scrape the batter into a greased 8-inch-square pan. Place in oven and bake for 15 to 20 minutes.
- Serve the chicken with the roasted scallions, corn bread, and lime wedges, if desired.
Serves 4.
NUTRITION PER SERVING: CALORIES 893.44(43% from fat); FAT 42.81g (sat 11.03g); CHOLESTEROL 238.97mg; CALCIUM 147.84mg; CARBOHYDRATE 59.78g; SODIUM 1141.23mg; PROTEIN 66.01mg; FIBER 7.47g; IRON 7.59mg
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Meltin Pot
Bi La Li
Wonderbra
Woah thats a lot of calories, sound good though.
Makes me miss the days of buying jerk chicken on the road side in jamaica. yum
1Wine Recommendation.....When we were in Jamaica on holiday we found crisp light wines were the best with heat (from the food and sun). You are going to need some body for this but make sure there is no oak. Try a Sauv. Blanc or Bordeaux Blanc. A juicy rosé could work as well.
2Thinking this one isn't for me....
3yum
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