OH! Magazine - Australian Version July 2015 | Page 15

www.peteevans.com.au

PETE
EVANS

PETE EVANS’
JAMAICAN JERK CHICKEN
Celebrity chef Pete Evans celebrates the wonderful world of
spices with this crowd-pleasing recipe.
We are always looking for ways to ‘jazz up’ (as my beautiful mum would say) our food. I can think of
no better place to start than with the spice drawer. Spices can turn a simple piece of chicken, meat
or seafood into a culinary delight. This recipe takes its inspiration from Jamaica, with the use of jerk
seasoning. Let the flavours make your kitchen the most intoxicating and seductive place to be. You
will need to start this recipe a day ahead.

What you’ll need:
1kg chicken drumsticks
2 bay leaves
2 tablespoons coconut oil
Lime wedges, to serve
1 handful of coriander leaves, to serve
Roasted vegetables, to serve
Jerk Marinade
1 red onion, chopped
3 spring onions, chopped
6 large garlic cloves, crushed
4 scotch bonnets or habanero chillies,
deseeded and chopped
3 tablespoons lime juice
3 tablespoons tamari or coconut aminos
3 tablespoons coconut oil, melted
1 tablespoon white wine vinegar
1 tablespoon honey (optional)
1 tablespoon thyme leaves
1 tablespoon paprika
2 teaspoons ground allspice
2 teaspoons freshly ground black pepper
1 ½ teaspoons sea salt
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg

How to make it:
1. To make the jerk marinade, combine all the ingredients in
a food processor and process to a smooth paste.
2. Transfer the marinade to a large shallow bowl, add the
chicken and bay leaves and turn the chicken to coat. Cover
and refrigerate overnight for best results.
3. Preheat the oven to 200°C.
4. Bring the chicken to room temperature 20 minutes before