Jerk chicken with pineapple 'slaw
Dean Edwards makes some satisfyingly delicious street food in the form of his jammin’ jerk chicken served with a pineapple coleslaw... mmm!
Serves 4
Ingredients
4 chicken legs4 chicken thighs
For the marinade
1 onion, roughly chopped3 cloves garlic1 thumb sized piece ginger1 tsp ground allspice1 tbsp fresh thymeSmall grating nutmeg1⁄2 tsp cinnamon40ml olive oilJuice 1 lime1 red chilli1 tbsp sugar
For the pineapple slaw
1⁄2 red cabbage, shredded1 red onion, very finely sliced1 carrot, grated100g diced pineappleJuice 1⁄2 lime3 tbsp mayonnaiseLime wedges for serving
Method:
Place all of the marinade ingredients into a mini blender then blitz until you have a fine paste.
Score the chicken with a knife then place into a large sealable freezer bag. Pour in the marinade then massage to make sure everything is covered. Refrigerate for at least two hours but overnight for best results.
Place all of the chicken portions onto a heavy based roasting tray then bake in a pre heated oven set at 200C/gas mark 6 for 1 hour or until the chicken has cooked through. You can crisp up the skin under a hot grill if you like.
For the slaw, place the cabbage, onion, carrot, pineapple and lime juice into a bowl along with the mayonnaise and mix until combined. Season with salt and pepper.