Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 10.57 dollar
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 1 pinch salt
- 2tablespoons vegetable oil
- 1 whole chicken
- 432grams pineapple pieces, drained
- 2 fresh hot red chillies, deseeded
- 2 fresh hot green chillies, deseeded
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- 1teaspoons cracked black pepper
- 2 limes, grated zest and juice
- 3tablespoons soft brown sugar
- 1 handful parsley
- 1 handful fresh coriander
- 2-3 sprigs fresh thyme, leaves picked
Nutrition per serving
2800kJ / 670Cal
2800 Kilojoules or 670 Calories
32% of daily energy intake*
Protein
56.2grams
Fat
37.2grams
Carbs
33.8grams
Sugars
29.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
First, make the marinade. Put all the ingredients in a food processor. Whiz to a paste, and add a little more oil if needed.
Step 2 of 3
Deeply slash all the chicken joints, then put in a large plastic freezer bag. Add the jerk marinade, and squish everything together until the chicken is well coated. Leave to marinate in the refrigerator for at least 30 minutes, or preferably overnight.
Step 3 of 3
Preheat the oven to 200°C (Gas 6). Arrange the chicken pieces in a large roasting tin, making sure that there is plenty of room. Roast in the oven for 35-40 minutes until golden and crisp. Add the pineapple pieces for the last 10 minutes of cooking time. Serve hot with fluffy rice.
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