Jamaican Jerk Chicken

• None None Marinade
• 1 oz jerk seasoning
• 6 None scallions, chopped, plus extra for garnish
• 1 None small Scotch bonnet chilli, seeded, chopped
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/2 tsp ground cloves
• 1 None bay leaf, crumbled
• None None Chicken
• 6 x 10 oz chicken quarters, trimmed
• 3 tbsp olive oil
• 1 tbsp vegetable oil
• 2 tbsp sugar
• 1 tbsp tomato puree
• 1 1/4 cups chicken stock
• None None Mashed white and sweet potatoes, to serve
• None None Roasted chilies, to garnish

1. Mix the ingredients for the marinade together in a large bowl. Add the chicken; coat well with the marinade. Cover and leave to marinate for 1 hour at room temperature or for up to 24 hours in fridge.
2. Preheat the oven to 400u0b0F. Brush the marinade from the chicken pieces; reserve. Season the chicken. Heat the oil in a large frying pan. Add the chicken pieces; cook for 4-5 mins until browned. Place in a roasting pan and bake for 40-45 mins until cooked through.
3. To make the sauce, gently simmer the marinade for 2-3 mins, stirring. Add the sugar and tomato puree; cook for 1-2 mins until the sugar has dissolved and started to caramelize. Add the stock. Boil for 3-4 mins until thickened. Serve the chicken with the sauce and mashed potatoes, garnished with roasted chilies and scallions.

marinade, scallions, scotch, ground cinnamon, nutmeg, allspice, ground cloves, bay leaf, chicken, chicken quarters, olive oil, vegetable oil, sugar, tomato, chicken stock, sweet potatoes, chilies

Taken from recipes-plus.com/api/v2.0/recipes/26717 (may not work)