Fare Thee Well, Jamaica

 When times get challenging, some of us head to the coast and others to the hills to get our heads together. I'm in the latter category. Heading to the hills is just what I did recently before making a Jamaican Jerk Chicken Recipe. 

It was one of those Sundays that happen in March; not quite winter and not quite spring. The sun was high and the way was clear for miles. I could see a panorama to almost  all points of the compass to places over fifty miles away. The lingering chill in the air reminded me that it was not yet spring, but the sun and the long-distance views gave real hope of exciting travels in sunny summer weather as well as long, light days being just around the corner.

There had been some potentially game- changing decisions made since before the holiday season, in a manner not seen for about four years. Now as then, it seemed I would have to  ride the Tiger.

One way of gaining perspective on all this is to go the hills for a walk and look at the long-distance views to remind yourself there's a huge wide world outside of your comfort zone. Another is to cook good food and listen to quality music while doing so. I followed those tips by pulling out Mark Knopfler's bouncy and folky 2002 effort "The Ragpickers Dream", a record I often associate with the start of spring, positive renewal and important change. The record was the soundtrack to the making of some Jamaican Jerk Chicken. 

There are several different ways to make this recipe that all involve a mix of sweet and savoury spices plus liberal doses of Chilli. I like to make mine like this:

Two Chicken Breasts, mine were sourced from the ever wonderful Stretton Hall Farm Shop. Check them out at: Stretton Hall Farm Shop | Facebook  

The juice from two fresh Limes.

A diced Clove of Garlic.

A diced White Onion. 

A teaspoon of Jerk Seasoning.

A teaspoon of All Spice.

A teaspoon of Nutmeg.

A teaspoon of Chilli Flakes.

Twenty-Five grams of sliced Fresh Ginger. 

Half a teaspoon of Black Pepper. 

The first step is, a good four hours before cooking, to marinate the Chicken Breasts by rubbing them in Sunflower Oil with all the other ingredients so that these ingredients are spread evenly around the Chicken. Once the ingredients are rubbed into the chicken, put it on a deep and oiled baking tray and seal with clingfilm to keep the flavours in and allow them to infuse with the chicken.

When you are ready to cook, remove the clingfilm and cook the chicken for around thirty to thirty five minutes on Gas Mark Six. 

The difference early infusing makes is that the chicken is much more flavoursome than it would be otherwise and has that classic sweet and sour flavour that makes Caribbean Cuisine special. 

I served the chicken with another classic Caribbean Dish which comprised of boiled white rice mixed with Kidney Beans in Chilli Sauce.