This recipe started life as a not that inauthentic recipe by John Torode but by the time I had taken out the lime juice, the soy and the scotch bonnets what was left was not really jerk chicken, but is certainly evocative of it, serve with hot sauce for the non histamine intolerant amongst us.
In a food processor add spring onion, garlic, onion, pepper, dried thyme, vegetable oil, brown sugar, ground allspice, sweet paprika and cider vinegar and whiz to a thick paste. DO NOT add water, it needs to be a thick pungent gooey paste not a sauce.
With low histamine the freezer is your friend, so take 8 chicken thighs which are not quite defrosted and smother them with the paste. Your hands will get really cold doing this. arrange the chicken in a roasting tray and leave in the fridge for about an hour while the chicken finishes defrosting.
Cook on 180c for about 45 minutes, don’t waste time with low histamine rice and peas, it doesn’t taste right. Serve with plain or Mexican rice.
- bunch of spring onions
- about 5cm piece of ginger
- 4 or 5 cloves of garlic
- small white onion
- red or orange pepper
- 1 tsp. dried thyme
- 2 tsp. sweet paprika
- 2 tbsp. cider vinegar
- 2 tbsp. vegetable oil
- 3 tbsp. brown sugar
- 1 tbsp. ground allspice
- 8 chicken thighs (not quite defrosted)
Inspired by John Torode on bbcgoodfood.com
72degrees 