For the Jerk seasoning:
Cut the chicken in 8 pieces and remove all skin, then rinse the chicken in some water to remove all bone fragments and blood .
Cut the onions, pepper, garlic and ginger roughly before putting in the food processor
Then add the dry herbs and spices, the lime-juice and the rum. Blend the mixture on full speed and add as much olive oil as needed to give it a smooth texture.
Rub the chicken pieces with the jerk seasoning and allow marinating several hours (overnight is best)
Place the chicken on a baking tray and roast on a smoky barbeque oven for up to 45 minutes on low heat.
Drizzle or brush the chicken with the marinate on a regular base
Peel the sweet potatoes and boil in sufficient salted water till done.
Strain the potatoes and allow to dry for a couple of minutes.
Then mash them in a food processor while adding the butter, eggs and cinnamon.
Add salt and pepper to taste.
Transfer the mashed potatoes to a piping bag.
Cut the oranges in half and remove all meat.
Pipe the mash in to the orange skin
Place the filled oranges on a baking sheet and bake for 10 to 15 minutes on 350 F
This version of the jerk seasoning is best after about 24 hours of marinating. Apart from chicken this preparation can be used for pork, lamb and even fish.
Lucy & Mick Fleming, Founders and Owners