pirates jerk chicken with peach salsa

Name: Pirates Jerk Chicken With Peach Salsa
Prep time: 6 h 40 min
Yield: 6
Cuisine: Caribbean
Ingredients: CHICKEN; 2 tablespoon(s) allspice berries; 1 tablespoon(s) thyme leaves; 2 tablespoon(s) desiccated coconut (unsweetened); 4 clove(s) garlic; 2 - jalapeno peppers, halved and stems removed (use scotch bonnets or habaneros if you really want to heat things up); 6 - scallions, roughly chopped; 1 tablespoon(s) black peppercorns; 1 1/2 teaspoon(s) sea salt; 1/2 teaspoon(s) grated nutmeg; 1/2 teaspoon(s) cinnamon; 1 - piece fresh ginger, 2-inches, thickly sliced; 2 large limes, juice of; 6 large boneless skinless chicken breasts; PEACH SALSA; 8 - canned peach halves (very well dried with paper towels and diced); 2 - limes, juice of; 2 teaspoon(s) honey (can use more if you like more sweetness); 1 tablespoon(s) jamacain rum; 3 tablespoon(s) diced red bell peppers (same size dice as the peaches); 1 tablespoon(s) chopped fresh cilantro; 1 small garlic clove, finely minced; 2 tablespoon(s) finely chopped red onions or 2 tablespoons sweet onions

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

When yer galleon be perched in dry dock to be having her barnacles scraped that do be the time to enjoy yer neighbors fresh chickens (be sure ye be leavin' no trail of feathers to yer shack!). Don't rush it, Let it soak in the goodness of yer larder then ye'll have some grub to remember on yer next voyage matey. Plan to start this fine feast the day before. Prep time is the marinating time. Created for Raiders of the Lost Pantry Recipe Contest by meself.

yield 6 serving(s)

prep time 6 Hr 40 Min

method Bake

Ingredients For pirates jerk chicken with peach salsa

CHICKEN
2 Tbsp

allspice berries
1 Tbsp

thyme leaves
2 Tbsp

desiccated coconut (unsweetened)
4 clove

garlic
2

jalapeno peppers, halved and stems removed (use scotch bonnets or habaneros if you really want to heat things up)
6

scallions, roughly chopped
1 Tbsp

black peppercorns
1 1/2 tsp

sea salt
1/2 tsp

grated nutmeg
1/2 tsp

cinnamon
1

piece fresh ginger, 2-inches, thickly sliced
2 lg

limes, juice of
6 lg

boneless skinless chicken breasts
PEACH SALSA
8

canned peach halves (very well dried with paper towels and diced)
2

limes, juice of
2 tsp

honey (can use more if you like more sweetness)
1 Tbsp

jamacain rum
3 Tbsp

diced red bell peppers (same size dice as the peaches)
1 Tbsp

chopped fresh cilantro
1 sm

garlic clove, finely minced
2 Tbsp

finely chopped red onions or 2 tablespoons sweet onions

How To Make pirates jerk chicken with peach salsa

1
CHICKEN

2
Put allspice, thyme, coconut, garlic, chiles, scallions, peppercorns, salt, nutmeg, cinnamon, ginger and lime juice in a blender or food processor and grind to a rough paste.
3
Put chicken in a baking dish, add seasoning paste and coat chicken well, using a spoon or gloved hands to turn and rub it. Cover and marinate, refrigerated, for at least 6 hours, preferably overnight.
4
Heat oven to 350 degrees and bring chicken to room temperature. Turn chicken once more in marinade to coat well, then put baking dish in the oven, uncovered.
5
Bake for 40 mins or up 1 hour, until well browned and juices run clear (start checking at 40 mins, you don't want it overcooked and dry and smaller pieces will take less time). Put dish under the broiler for just a minute or so to char chicken slightly.
6
Remove and serve with the peach salsa (and coconut rice, if desired).
7
PEACH SALSA
8
Combine all ingredients and refrigerate until serving time.
9
The flavor is best if the salsa is refrigerated for 6 hours or, better still, overnight.
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