This is a recipe from Ladbroke Grove, West London. A guy I knew back
inna day had a shop there selling hip-hop clothes and trainers that he
and his partner imported from New York by the bag load (as many as
they could get on the plane). This was in 1989 and good gear was hard
to get. I used to hang with him sometimes and we’d eat jerk chicken
for lunch. He also used to sell decent weed that he kept under a
floorboard! Those were the dayz.
8 chicken portions (thighs and drumsticks)
jerk seasoning (Encona or similar)
1 large pot yoghurt
juice of 1 lime
Hot pepper gravy
2 teaspoons ground allspice
1 teaspoon jerk seasoning
1 chicken stock cube
1 tablespoon soy sauce
2 teaspoons chopped garlic
Wash the chicken pieces and score each piece deeply with a sharp knife three or four times. In a large bowl mix 1–4 teaspoons jerk seasoning (depending on how hot you want it!) with the yoghurt and lime juice, and then add all the chicken pieces, one by one, coating each piece with the mixture. Marinate for as long as possible (overnight is best). Bake in the oven at 200°C/400ºF/Gas 6 for 60 minutes, or cook on a BBQ for 30 minutes. Meanwhile, make the hot pepper gravy. Mix all the ingredients in a pan and bring to the boil. Simmer for 10 minutes.
Serve the jerk chicken with rice and peas and hot pepper gravy.