Jamaican Jerk Chicken

This is cooked in a non-traditional way (it's easier) but retains the essential flavours. Jerk is a style of cooking native to Jamaica in which meats are dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice.

Ingredients

For 1	Continued...
1 chicken breast	1 tbspn oil (2)
1 tbspn Jamaican Jerk spice mix (1)	2 tspn Jamaican jerk spice mix (2)
1 tbspn oil (1)	50 gm onion (prepared weight)
1 tbspn wine vinegar	1 tspn ginger
	1 tspn red chilli
	1 tbspn dark soy sauce

Preparation

Cut the chicken breast into pieces.
Mix the chicken with the Jamaican jerk spice mix (1), oil (1) and the wine vinegar and allow to marinate for at least 20 min.
Finely chop the onion.
Deseed the chilli if you prefer less heat and finely chop.
Finely chop the ginger.

Cooking

Heat the oil (2) in a wok or heavy pan and cook the Jamaican jerk spice mix (2), stirring, for 30 seconds.
Add the onion and cook, stirring regularly, for 2 min, adding a little water as needed to prevent burning.
Add the ginger and cook, stirring, for 1 min.
Add the chicken with it's marinade and cook, stirring regularly, for 5 min until the chicken is fully cooked, adding a little water to assist the cooking and to prevent burning. Check that the chicken is fully cooked by cutting a piece of chicken in half and ensuring it is white throughout.
Add the chilli and cook, stirring occasionally, for 2 min, adding a little water if needed to prevent burning.
Reduce the heat and stir in the soy sauce.

Serving

Serve with rice and peas.

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