Inspired by Pyrax yesterday, I’m making jerk chicken and coconut rice, and it smells AMAZING.
My recipe probably wouldn’t pass any sort of authenticity test. But, I had to make do with what I had available, and hopefully it tastes as good as it smells (I’m waiting for the rice to finish cooking right now)
I used my food processor and mixed together some molasses, a splash of red wine vinegar, green onions, lots of garlic, a jalapeno (my scotch bonnet plant hasn’t made me any peppers yet), some ghost chili powder, allspice, cinnamon, cloves, grapeseed oil, and about an inch of ginger. I put that over boneless skinless chicken thighs (they were the only thighs my store had), let it marinate for about 6 hours, baked it in the oven at 375° until the chicken was cooked (I don’t have a grill), and then broiled it to blacken it a little.
The coconut rice was just jasmine rice, a can of coconut milk, a cup of water, more garlic, and some peas.
I feel so fancy tonight. It’s been a while since I did “real” cooking.
ETA: DELICIOUS! Though next time I’ll go even heavier on the spices. And, I’m thinking of using leftover chicken for pizza tomorrow. What kind of sauce would go well with it?