The actual name of the recipe starts with ‘Jerk Wings, but we prefer breasts around our house. I substituted 2 jalapeno peppers for the 1 scotch bonnet pepper, 3/4 tsp dried thyme instead of fresh and marinated the protein for about 2 hours. It was very flavourful, but not hot. I didn’t make the apricot tamarind sauce, only because I didn’t have the ingredients on hand.
2 lbs chicken breasts, skin on
5 green onions, chopped
1 onion chopped
1 scotch bonner pepper, seeded
3 tbsp (50 ml) soy sauce
1 tbsp (15 ml) oil
1 tbsp (15 ml) vinegar
2 tsp (10 ml) fresh thyme
2 tsp (10 ml) sugar
1 tsp (5 ml) salt
1 tsp (5 ml) allspice
1 tsp (5 ml) freshly ground black pepper
1/2 tsp (2 ml) ground nutmeg
1/2 tsp (2 ml) cinnamon
1 cup (250 ml) tamarind nectar
1/4 cup (50 ml) apricot jam
2 tbsp (25 ml) honey
1 tbsp (15 ml) Dijon mustard
In a shallow dish, place the chicken (wings) in a single layer.
In a food processor or lender, combine all the marinade ingredients. Process 2 minutes, until very finely minced.
Spoon over the chicken; cover and marinate in refirgerator for 1 1/2 hours, turning occasionally. Leave longer for hotter wings
Preheat oven to 400°F (200°C)
Remove chicken from marinade and arrange in a shallow baking dish
Bake chicken in oven for 45 minutes until crisp.
In a small saucepan, combine the tamarind nectar and jam and bring to a boil. Boil for 4 minutes, until thickened. Stire in honey and mustard, mixing well.
Serve hot or at room temperature.
Source: The Sable & Rosenfeld Cookbook, by Myra Sable and Colleen Mathieu