Jerk Chicken and Tomato Salad - Robert Irvine
Show: Dinner: Impossible
Episode: Miles Off the Coast: Fundraiser: Impossible
Recipe courtesy "Robert, the First," by Robert Irvine with Brian
O'Reilly, Harper Collins Publishers, 2006
4 limes
4 teaspoons ground allspice
3 teaspoons ground nutmeg
3 teaspoons ground cinnamon
1/8 cup fresh thyme leaves
2 white onions finely chopped
1 cup chopped scallions
2 Scotch bonnet chiles
2 cups low sodium soy sauce
8 pounds cut up chicken, 8 drumsticks and 8 thighs
1 1/2 pounds juicy tomatoes, cut into wedges
1 tablespoon crushed garlic
1/4 cup olive oil
3 tablespoons red wine vinegar
1 red onion, cut julienne
1/2 cup chopped fresh basil leaves
Salt and pepper
Place the limes in a small microwave-safe bowl and microwave until
the essential oils in the skin are released. These limes will be hot
coming from the microwave, so set aside and let them cool before
squeezing them.
Using a blender (or a food processor), blend all the dry ingredients;
allspice, nutmeg, cinnamon, thyme, onions, scallions, peppers (while
wearing gloves) together to make a pulp. Return to the limes and
squeeze the juice into the blender through the feeder tube. Make sure
you use the lime oils which were released by microwaving, as well as
the juice you've squeezed. Then add the soy sauce through the feeder
tube. Mix well.
Place the chicken pieces and lime skins in a container which you will
be able to cover tightly. Pour the marinade over the chicken and rest
in the refrigerator overnight (or a minimum of 4 hours). Keep tightly
covered and away from other foods, as it will taint them.
Preheat the oven to 300 degrees F.
Roast the chicken in a covered pan for 2 hours. Raise the temperature
to 400 degrees F, uncover the chicken, and roast for another 30
minutes. The important thing is that you "check for doneness." When
the chicken is done, the flesh will feel firm and the juices will run
clear. You can also use an instant-read thermometer which should
register an internal temperature of at least 180 degrees F.
To make the tomato salad, mix tomatoes, garlic, olive oil, vinegar,
red onion, basil in a mixing bowl. Toss gently and season with salt
and pepper. Serve at room temperature family style.
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