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Fake Jamaican Jerk chicken


Ingredients

Jerk Seasoning my way

  • 2 tsp onion powder
  • 2 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp chilli flakes or powder
  • 2 tsp dried thyme
  • 1 tbsp garlic powder
  • 2 tsp dried parsley
  • ½ tsp ground black pepper
  • 2 tsp salt
  • 2 tsp sugar
  • 2 tsp ground allspice
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg

The rest of the fakery

  • 1 chicken breast cut into chunky cubes
  • 150 g mushrooms sliced
  • 1 red pepper sliced and diced
  • I small onion
  • I clove garlic
  • Oil
  • Rice

Instructions

  1. Cultural appropriation aside, let’s cook. I like to mix the jerk seasoning into a little oil to make a liquidy marinade, I then spike the chicken pieces with a fork and mix them in to the jerk and leave them to marinate for as long as possible, overnight is great, thirty minutes will do.

  2. In a saucepan (more fakery, the traditional way to jerk anything is over a barbecue grill) fry the onion and garlic in a tablespoon of oil until softened, up the heat and fry off the marinated chicken pieces to give them a little colour. Add the mushrooms and pepper and stir these in to coat them in the jerk seasoning. Simmer for about ten minutes, the mushrooms will release their moisture so you shouldn’t really need any more liquid. The veg are just to bulk this up a little and act as a carrier for the seasoning. You can use whatever you like.

  3. And that’s it!
  4. I serve this on bed of plain white rice and I enjoy it immensely. Rice and peas can wait for another day and I try not to think about the disapproving clucks of my London/Caribbean friends.