Jerk Chicken

[From Calphalon Culinary Center]

Jerk Spice Mix

• 1 Tbsp Allspice
• 1 Tbsp Dried Thyme
• 1 1/2 tsp Cayenne Pepper
• 1 1/2 tsp Ground Black Pepper
• 1 1/2 tsp Ground Sage
• 3/4 tsp Ground Nutmeg
• 1/2 inch piece of cinnamon stick crushed lightly
• 2 Tbsp minced garlic
• 1 Tbsp Sugar
• 1/4 cup Soya Sauce
• 1/2 cup White Vinegar
• 1/4 cup Orange Juice
• Juce of 1 lime
• 1 to 2 Scotch bonnet or habanero peppers seeded and chopped
• 3 green onions minced
• 1 onion minced
• 1/4 cup olive oil
• 2 1/2 pound chicken cut into 8 pcs

Directions

1. Place all the ingredients into a bowl except for the olive oil and chicken. Mix well.
2. Slowly whisk in olive oil until combined.
3. Rub 1/2 of the jerk mix on the chicken and let marinate for 1 hour or overnight.
4. Place the remaining jerk spice into a saucepan and bring to a boil and cool. Check seasoning.
5. Preheat 3 quart chef's pan on med high heat and sear chicken on both sides for 2 - 3 minutes.
6. Top with 2 - 3 cups of chicken stock and the remainder of the marinade and reduce heat to a simmer.
7. Cook until chicken is cooked through 30 - 40 minutes and sauce has thickened.