Roast pork with spanish spiced beetroot salad has got to be one of my favourite dishes. This little gem was inspired by the head of
Jamaican jerk seasoning is a staple in the Carribbean countries. There are as many versions as villages. Carribbean food is renown for the use of Allspice berries combined with black pepper and scotch bonnet or habanero chillies to flavour their dishes. While this combination might sound too hot for western taste buds. The hot chilli can be added towards the end of the cooking so you can adjust the heat from mild to super hot. Chicken is favorite meat and the spicy Jamaican jerk marinade is sweetened with the addition of orange and lime juice and soy sauce. This dish is very easy to make and can be served with mashed potato, paste or rice, making it a a good mid week family meal.
The dry spice rub also works well as a bbq spice dry rub .
Our Jamaican jerk seasoning is medium heat rating
Spices used in this recipe
Mix all ingredients together with spice mixture and marinate chicken pieces.
Put all in a slow cooker or casserole dish and cook for 2 hrs in casserole or 8hrs in crock pot on low.
Serve with mashed potato and greens.
(You can cook this on bbq, and ocassionally baste with extra marinade need to keep moist).
Serve with mashed potatoes, rice or pasta.
garnish with parsley or coriander