Saturday, September 08, 2012

Jamaican Jerk Chicken and Nasi Minyak

The head of the house is very fussy when it comes to the food on his plate. I carefully choose the right ingredients to marinate the chicken. As always, I will search in the internet for some options. There was this one site that have a list of top 10 chicken marinade recipes. He picked the Jamaican Jerk Marinade. I have all of the ingredients except for the Jamaican pimento(allspice). So I substitute this with Badia brand curry blend(turmeric,coriander,cumin,fenugreek,black pepper, ginger, mustard, fennel seed, alspice and red pepper). This curry powder is not as strong at the madras curry powder.
This recipe is very good. It also brought a strong aroma to the house. The taste is divine.
1 medium onion, finely chopped
1 hot pepper, finely chopped
3 tablespoons of soy sauce
1 tablespoon oil
1 tablespoon white vinegar
2 teaspoons fresh thyme leaves
2 teaspoons sugar
1 teaspoon sea salt
1 teaspoon Curry powder
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon of dried rosemary
a dash of hot sauce
Combine all ingredients in a blender and blend until smooth.
Use a zip lock bag to marinate the chicken.
Clean and debone the chicken.
I am using 4 pieces of chicken thighs to this recipe.
Marinate the chicken for 4 hours.
Bake the chicken in the oven at 350 degree F for 1 hour.
You can also grill the chicken.
Nasi Minyak (Buttered Rice)
A simple nasi minyak cooked in a rice cooker.

Blend the following ingredients:
3 shallots
1 tablespoon chopped garlic
1/2 teaspoon fresh thyme
1 inch fresh ginger
1 inch fresh turmeric
1/2 teaspoon cardamon seed
3 pieces cloves (cengkih)

Other ingredients needed are:
3 cups of basmathi rice
1 cup of condensed milk
1 cup of chicken stock
2 cups of water
2 pandan leaves (screwpine)
2 pieces star anise (bunga lawang)
1 stick of cinnamon
2 tablespoons of olive oil
1/2 stick of salted butter
1/2 cup raisins (optional)
1/2 cup cashews(optional)
1 cup of fried onion (garnish)
1/2 cup of chopped parseley (garnish)
1 teaspoon of salt

Soak basmathi rice for 10 minutes and drained.
In a pan, heat butter and oil.
Cook blended spices with anise, cinnamon and pandan leaves until fragrant.
Add the rice and blend well.
Turn off the stove.
Transfer the rice into the rice cooker.
Add chicken stock, water , salt and condensed milk.
Garnish with fried shallot or parseley, or cashews or raisins.

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