THE COOK’S CORNER: Jerk Chicken
Hello, sisters in Christ. This is Assetou again, from West Africa. I would like to share a special
recipe for this special time of the year. The recipe is called Jerk Chicken. This recipe is meaningful to me because poultry farming is part of our culture and people may have many ways to make jerk chicken but, however they do it, it is always delicious. Some people bake it, some grill it, others sauté it, but it all comes out yummy. I thank you in advance for adding something different to your table for this New Year celebration!
Bonne Année 2016!
Jerk Chicken
Preparation time: 10 minutes Cook time: 2.5 to 3 hours
Ingredients
Chicken halves - according to household size
2 to 3 teaspoons Mild Jerk seasoning (This product is sold in most Caribbean and African stores. )
1/2 teaspoon Old Bay Seasoning
1/2 Lemon & Pepper Seasoning
Directions
Mix jerk, old bay and lemon pepper seasoning together and rub the mixture all over the chicken halves. Cover and refrigerate overnight. When ready to bake, heat oven to 425 degrees. Place the rubbed chicken halves in a coated rectangular baking dish. Bake 1 hour; turn chicken. Bake another hour or so. Then turn down the heat to about 350 degrees and turn chicken again. Bake until juice is thick and chicken halves are brown. This chicken dish can be served with plantains or mixed vegetables.
Editor’s Note: Do you have a favorite recipe that you’d like to share with your sisters in Christ? Send it to Cynny Anderson, cynnyarlene@verizon.net.
