Jerk chicken thighs
6 chicken thighs or 4 chicken mary
1 drizzle extra virgin olive oil
1 pinch salt and pepper
2 tsp fresh thyme, chopped
1 sprig spring onion, sliced on angle
Caribbean Jerk Sauce
1 clove garlic, microplaned
4 small fresh chillies, with seeds, sliced in half
2 tbsp cup tomato paste
1/4 cup coconut sugar
2-3 tbsp apple cider vinegar
¼ cup sriracha hot sauce
¼ cup coconut aminos sauce or soy sauce
Jerk Spice Mix
1 tsp chilli, dried
1 tsp thyme, dried
1 tsp allspice
1 tsp cinnamon, ground
1 tsp clove, ground
1 pinch pepper
Heat oven to 180°C.
Make jerk spice mix by combining dried clove, cinnamon, allspice, thyme, chilli and pepper.
Place the chicken thighs, seasoned with salt and spice mix, skin side down in a low to medium heat pan. Add in olive oil and fresh thyme. Brown it in the pan for 5 – 10 minutes then flip.
While the chicken is browning, prepare the sauce.
Combine all sauce ingredients in a medium bowl. Transfer to fry pan with chicken. Bring to a simmer and cook for 10 minutes.
Place fry pan in oven for 20 minutes, or until cooked. Serve with sprinkle of spring onion.