Yesterday's Cook the Book recipe caused a minor stir because I chose a dish that was, admittedly, not so quick and easy and that used fresh lo mein noodles, which I even have a difficult time sourcing. I'm sorry about thatI should have been a little more thoughtful in my selection. Today's, for Jerk Chicken should do you right, though.
It's from The Culinary Institute of America's
- For the jerk seasoning:
- 1 ounce (30 grams) allspice berries, toasted
- 1 cinnamon stick, broken into 1/2-inch (1-centimeter) pieces
- 3/4 teaspoon (3.75 mL) grated nutmeg
- 4 scallions, minced
- 3 ounces (85 grams) minced onion
- 1 Scotch Bonnet chile, minced
- 2 teaspoons (10 mL) kosher salt
- 1 teaspoon (5 mL) ground black pepper
- 1 tablespoon (15 mL) dark rum
- 2 1/4 pounds (1 kilogram) boneless skinless chicken breast
Make the jerk seasoning: Grind the toasted allspice berries, cinnamon, and nutmeg to a powder in a spice mill. Transfer the powder to a food processor and add the scallions, onion, chile, salt, pepper, and rum. Process to form a thick paste.
Rub the jerk seasoning over the chicken; grill* for 3 minutes on each side. Continue cooking the breasts on a rack in a roasting pan in a 375°F (190°C) oven until they reach internal temperature of 165°F (74°C), about 15 minutes.