Jerk Chicken With Roasted Mango And Habanero Chiles

Recipe Ingredients

		Marinade
1 tablespoon	15ml	Whole allspice
1 tablespoon	15ml	Black peppercorns
1 tablespoon	15ml	Cinnamon stick (small)
2		Cloves
1 teaspoon	5ml	Freshly ground nutmeg
2 teaspoons	10ml	Onions - coarsely chopped (medium)
4		Scallions - coarsely chopped
1/2		Scotch bonnet pepper - seeded, chopped
4		Garlic cloves - coarsely chopped
1		Fresh ginger - (abt 1") - peeled, sliced
1 tablespoon	15ml	Chopped fresh thyme leaves
1/2 cup	118ml	Tamarind paste
1/2 cup	80g / 2.8oz	Brown sugar
2		Limes - juiced
1/4 cup	59ml	Extra-virgin olive oil - plus
		More if needed
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
		Chicken and Mango
1		Chicken - (3 1/2 to 4 lbs) - cut into 10 pieces
2 tablespoons	30ml	Extra-virgin olive oil
2		Mangoes - peeled, cubed
1		Habanero pepper - chopped
4		Scallions - chopped
4 sections		Thyme
		Cilantro leaves - for garnish

Recipe Instructions

In a small skillet over medium heat, add the allspice, peppercorns, cinnamon stick, cloves, and nutmeg. Toast for 1 to 2 minutes, just until you start to smell them. Place in a spice mill or clean coffee grinder and process to a powder.

Add all remaining marinade ingredients to a blender, top with spice mixture, and season with salt and pepper. Puree until smooth, adding more olive oil if needed. Wash and dry chicken pieces and place in a shallow dish. Pour jerk sauce over chicken; cover and marinate at least 2 hours or overnight.

Heat the oven to 350 degrees.

Add the oil to a large skillet over medium-high heat. Brown the chicken on both sides. Add the mango, habanero, scallions, and thyme. Place in the oven and cook for 15 to 20 minutes or until the chicken is cooked through. Garnish with cilantro.

This recipe yields 4 servings.

Caution: Scotch bonnets and habaneros are very hot peppers. Gloves should be worn when cutting and handling peppers to protect the skin. Wash your gloves and your hands after handling hot peppers. Avoid allowing your fingers to come into contact with your eyes or other sensitive body parts. Make sure knives and cutting surfaces are thoroughly cleaned.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1E06) - from the TV FOOD NETWORK

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