BATTLE OF THE CHEFS - The Best Jerk Chicken

Battle of the Chefs takes a trip to the Caribbean with Adam D’Sylva and Shane Delia battling it out for the best Jerk Chicken dish.

Ingredients: (Serves 4)

• 4 spatchcock, halved

• 1 onion, chopped

• 1/2 cup chopped spring onions

• 1/2 teaspoon thyme leaves, fresh

• 1 teaspoon sea salt

• 2 teaspoons sugar

• 1 teaspoon ground allspice

• 1/2 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1 teaspoon black pepper

• 4 birds eye chillis or fresh jalepeano chillis

• 2 tablespoons light soy sauce

• 1 tablespoon malt vinegar

• 1 tspn chilli powder

• 1 tablespoon vegetable oil

Method:

Mix all marinade ingredients in a blender until smooth.

Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade.

Put bags of chicken in the fridge, turning once or twice and leave overnight. Cook chicken over charcoal or on a grill for 20 minutes.

Baste chicken with remaining marinade, whilst cooking. Serve with condiments.

Salad:

• 1 head of raddichio, roughly chopped

• 1 head of cos lettuce, roughly chopped

• 1 red onion, finely sliced

• 1 bunch flat leaf parsley, picked

• Extra virgin olive oil

• Sherry vinegar

• Sea salt/ pepper

In a bowl mix lettuces, onion, parsley. Dress liberally with oil, vinegar and salt.

Yoghurt:

• 300ml yoghurt

• 1/2 pomegranate, deseeded

• Few sprigs coriander, chopped

• Juice of 1 lemon

Mix all ingredients together, serve with chicken.

Ingredients: (Serves 4)

• 0.25 cup malt vinegar (or white vinegar)

• 1 spatchcock or small chicken, deboned

• 1 tbsp dark rum

• 1 clove of garlic pounded

• 1 birds eye chillies

• 1/2 red onion, chopped

• 1 spring onion chopped

• 1/2 tbsp fresh thyme leaves, chopped

• 1 tbsp olive oil

• 1/2 teaspoons salt

• 1/2 teaspoons freshly ground black pepper

• 1 teaspoons ground allspice

• 1 teaspoons ground cinnamon

• 1 teaspoons ground nutmeg

• 1 teaspoons ground ginger

• 1/2 teaspoons pomegranate molasses

Method:

Mix all the ingredients together. Add the spatchcock and place in a vacuum sealable bag and let marinate for a minimum of 2 hours.

Cook in a pot of water at 50c for 3 hours.

Chill the chicken in the bag. Remove from the bag Drizzle a little olive oil over the cold chicken and season with salt.

Grill over a BBQ or grill until the chicken is golden brown.

Salad:

• ¼ bunch of coriander leaves

• ½ lime juice

• 2 tbs (shallot soil)

• 1 lime cheek

• 1 tbs pomegranate seeds

• 1 tbs pine nuts toasted

• Olive oil

Mix the salad excluding the shallot, season and serve over the top of the chicken.