Jamaican beer grilled fish
John Torode's authentic Caribbean marinade of beer, paprika and onion powder is put to best use on sustainable snapper or bream
Easy oven-cooked Jamaican brown stew chicken
- Preparation and cooking time
- Prep:
- Cook:
- plus 24 hrs marinating
- Easy
- Serves 4
Skip to ingredients
- 1.6kg whole chicken
- 1½ tbsp demerara sugar
- 400ml hot chicken stock
- 1 tbsp browning sauce(I use Grace)
- 1 tsp plain flourmixed with 25ml cold water
- 1-2 spring onionssliced, to serve
- riceand peas and slaw, to serve (optional)
For the marinade
- 8 thyme sprigs
- 1 onionfinely sliced
- 2 garlic cloveschopped
- ½ scotch bonnet pepperchopped
- 2 tomatoescut into wedges
- 2 tbsp all-purpose seasoning(I use Dunn’s River)
- 1 tbsp chicken seasoning(I use Dunn’s River)
- 6 whole pimento seedscrushed
- 1 tsp black pepper
- 4 tbsp extra virgin olive oil
Nutrition: Per serving
- kcal482
- fat24g
- saturates5g
- carbs17g
- sugars13g
- fibre2g
- protein48g
- salt5.2g
Method
step 1
Remove the skin from the chicken, joint it, cut the breasts in half and separate the legs and thighs.
step 2
Put the chicken pieces in a large bowl along with all the marinade ingredients. Toss, then rub the mixture into the chicken. Cover tightly and chill for 24 hrs.
step 3
Heat the oven to 200C/180C fan/gas 6. Tip the chicken and marinade into a deep ovenproof dish. Cover and bake for 40 mins, then remove the lid and stir in the sugar, stock, browning sauce and flour mixture. Bake for another 15 mins, uncovered, turning the chicken and basting it every 5 mins.
step 4
Check the chicken is cooked through. If not, bake for 15 mins more, then check again. Taste for seasoning, then scatter with the spring onions and serve with rice and peas and slaw, if you like.
