JAMAICAN JERKED CHICKEN

Preparation Method :

• First make the jerked seasoning. Pound the allspice berries, cinnamon and nutmeg using a pestle and mortar.
• Add the chili, spring onions, bay leaf and salt and pepper to the mortar and pound to a thick paste.
• Stir the rum into the paste and mix well. Slash the chicken deeply on the skin side 2-3 times, and then rub the paste all over the chicken.
• Cover and marinate for 1-2 hours. Meanwhile, make the pineapple chutney.
• Put all the ingredients into a saucepan and stir well. Place over a moderate heat and stir until the sugar has completely dissolved.
• Bring to the boil and then reduce the heat a little. Cook vigorously, stirring occasionally, until the chutney thickens.
• Pour the chutney into sterilised glass jars and seal. If liked, it can be made in advance and kept for 2-3 weeks in a refrigerator.
• Put the jerked chicken into a roasting tin and roast in a preheated oven for 20-30 minutes, or cook under a preheated hot grill.
• Serve with the pineapple chutney and some plain boiled rice.