February, 2012
Chicken with Scotch-Bonnet and Pomegranate Molasses Jerk Sauce
¼ cup pomegranate molasses
6 scallions, chopped
4 scotch bonnet peppers, seeded (you may want to use less)
3 cloves garlic
3 Tbsp. oil
3 Tbsp. ground allspice
1 Tbsp. rum
1 Tbsp. cinnamon
2 tsp. salt
½ tsp. fresh ground nutmeg
Black pepper
2 whole chickens, cut into portions
In a blender or food processor, combine everything except the chickens and puree until smooth. Taste and adjust seasoning. Coat chicken and marinate for 8 to 24 hours in a baking dish.
Preheat oven to 425°. Bake chicken for about 35 minutes or until cooked through.
Click HERE for a PDF of this recipe
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