A lot of time has passed since the recipe for Steph’s roasted jerk-spiced meats was handed on…but it’s been with Helen ever since.
Chicken with Steph’s Spice Recipe
Jerk chicken lovers, right this way
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Published Dec 11, 2024
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Jonathan Lovekin/Ottolenghi Comfort
Tired of humdrum chicken breasts? This recipe for chicken with Steph’s spice from the new cookbook Ottolenghi Comfort, written by Yotam Ottolenghi, Helen Goh, Verena Lochmuller and Tara Wigley, is sure to liven up your weekly rotation.
“Steph was a Jamaican chef [who] Helen worked with many years ago in Melbourne,” the authors write. “A lot of time has passed since the recipe for Steph’s roasted jerk-spiced meats was handed on—passed around the kitchen, scribbled down on a scrap of paper—but it’s been with Helen ever since.”
As far as serving goes, you can plate the poultry with white rice or a simple salad, or you can follow the authors’ lead instead. “We served the chicken with a simple slaw made with half a small cabbage and a quarter of a pineapple, both thinly sliced, some freshly flaked coconut, sliced jalapeño, green onion, cilantro and mint,” they add.
Ottolenghi Comfort Copyright ©2024 by Yotam Ottolenghi, Helen Goh, Verena Lochmuller, and Tara Wigley. Photographs copyright ©2024 by Jonathan Lovekin. Published by Ten Speed Press, and imprint of Crown Publishing Group.
Ingredients
1 teaspoon whole allspice berries (aka pimento)
2 bay leaves, roughly torn
1½ teaspoons chili powder
1½ teaspoons paprika
½ teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
2 tablespoons light brown sugar
1½ tablespoons honey
1 to 2 green jalapeños, finely chopped
1 to 2 red Scotch bonnet or habanero chiles, finely chopped
¾ cup red onion, diced into ½-inch pieces
⅓ cup scallions, finely chopped
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
2 pounds and 2 ounces bone-in, skin-on chicken thighs
2 tablespoons white wine vinegar
Directions
1. Put the allspice and bay leaves into a dry pan and toast them until the bay leaves have blistered, about 2 minutes. Using a mortar and pestle, crush the spices into a powder, then tip the mixture into a large bowl, along with all the remaining ingredients except the chicken and vinegar. Mix them well to combine, then add the chicken.
2. Massage the thighs well so that they’re coated, then keep them in the fridge, covered, for at least 6 hours (or overnight).
3. Half an hour before you’re going to cook the chicken, take it out of the fridge, add the vinegar and toss to combine.
4. Preheat the oven to 400°F.
5. On a large parchment-lined baking sheet, spread the chicken out, skin side up. Bake it, rotating the pan halfway through, until crisp and golden brown, 45 to 50 minutes. Remove the pan from the oven and allow the chicken to rest for 10 to 12 minutes before serving.
Nutrition Facts
693 calories
51g fat
18g carbs
41g protein
13g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.