- Serves: 6
- Cook Time: 30 minutes
- Prep Time: 30 minutes plus up to 48 hrs marinating
- Effort: medium
- 6 chicken legs
For the jerk marinade
- 1 tbsp grated ginger
- 2 cloves garlic, finely chopped
- 1 tbsp finely chopped thyme
- 1 tsp light brown sugar
- 1 tbsp red wine vinegar
- 2 tbsp allspice berries, crushed
- 1 cinnamon stick, ground, or
- 1-2 tbsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 2-3 habanero chillies, chopped
- 1 tbsp lime juice
- 2 tbsp dark rum
- 2 tbsp tamarind paste
For the spicy slaw
- 1 medium green cabbage, trimmed and very thinly sliced
- 2 carrots, cut into julienne (thin strips)
- 1 small red pepper
- 1 jalapeño chilli, seeds removed
- cayenne pepper
- 50 ml vegetable oil
- 3 tbsp soured cream
- 2 cloves garlic
- 3 tbsp cider vinegar
- 1 tsp mustard seeds, ground in a mortar or spice mill
- 1 tsp celery salt
1. To make the jerk marinade; place all the marinade ingredients in a food processor and purée until smooth.
2. Make small incisions in the chicken using a sharp knife and rub the marinade into the chicken.
3. Cover with cling film and chill in the fridge for up to 48 hours, depending on the desired intensity of flavour, but at least overnight.
4. Preheat the oven to 200C/gas 6.
5. Place the chicken in a medium ovenproof baking dish and cook for 30 minutes. Alternatively the chicken can be cooked on a barbecue.
6. To make the spicy slaw; combine the thinly sliced cabbage and carrots in a large bowl and set aside.
7. Place the red pepper and jalapeno chilli in the food processor and pulse to a purée.
8. Add salt to taste, cayenne pepper and the vegetable oil. Pulse until the mixture emulsifies and add the soured cream.
9. Add the garlic cloves, cider vinegar, ground mustard seeds and celery salt. Continue pulsing to a purée.
10. Add the spicy slaw to the cabbage and carrot, mixing well to combine.
11. Adjust the seasoning and serve with the tamarind jerk chicken.
Rate This Recipe