hot and tasty jerk chicken with tracklements hot habanero jam
- 4 x chicken legs
- ½ x 250g jar Tracklements Hot Habanero Jam
- 1 heaped tsp allspice
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 heaped tbsp fresh thyme leaves
Preheat oven to 220°C/425°F/Gas Mark 7
Snip through the meat with scissors to allow the jerk sauce to get inside and enable the meat to cook through more quickly. Brown the chicken in a griddle/frying pan (it won’t be cooked through at this stage). Mix together the other ingredients to make the sauce and put half in an oven proof dish which will fit the chicken pieces snugly. Place the chicken pieces on top and pour the rest of the jerk mix over. Cook at the top of a hot oven for 20-25 mins or until the chicken is cooked through.
Serve with a big green salad or cook up some rice and beans for a true taste of the Caribbean.