Dilmah Seven Star TeaDilmah Seven Star Tea

SPICY JERK CHICKEN CONFIT JERK CHICKEN THIGH, CORN FRITTER & BUFFALO YOGHURT

Food : Main Courses

SPICY JERK CHICKEN CONFIT JERK CHICKEN THIGH, CORN FRITTER & BUFFALO YOGHURT

Ingredients

Jerk Chicken
  • ½ cup white wine
  • 2 tbsp dark rum
  • 2 scotch bonnets, diced
  • 1 red onion, diced
  • 4 green onion tops
  • 2 tbsp fresh thyme
  • 2 tbsp olive oil
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp all spice
  • 4 tsp cinnamon
  • 4 tsp nutmeg
  • 4 tsp ginger
  • 2 tsp molasses
 
Corn Fritter
  • 1 cup self-rising flour
  • 125ml cup buttermilk
  • 2 eggs
  • 600g can corn kernels, drained
  • 62.5ml finely chopped chives

MethodJerk Chicken

  • To make the Jerk paste, use a food processor to blend the onions, spices, olive oil, peppers and rum together.
  • Stir in the white wine and pour over the chicken. Marinate for 24 hours and then cook it sous-vide for 8 hours at 60C.
  • Remove the chicken from the bag and using two forks pull the meat away from each other.
Corn Fritter 
  • Sift flour into a large bowl. Season with salt and pepper and stir until well combined.
  • Make a well in the centre and whisk in the buttermilk and eggs. Add to flour mixture with corn kernels and chives.
  • Using a large metal spoon, gently fold ingredients together until combined (don’t overmix).
  • Preheat a non stick frying pan and fry spoonfuls until you have achieved a nice golden colour.
 

Created by : Monika Ederer