Jerk Chicken, Flat Breads & Coconut Slaw

Instructions

Jerk Chicken
Other than the lemon zest and juice, pop all the ingredients into a food processor or using a hand blender, whizz to a coarse paste.  Stir in the lemon zest and juice.  Keep any leftovers in an air tight jar drizzled with a little oil to keep it fresh.  It will keep in your fridge for up to 1 month.

Place the thighs (or your choice of cut / meat) in a glad bag with 4 tbsp marinade, massage well into the meat.  Seal the bag and pop in the fridge for at least 1 hour or a minimum of 30 minutes.  You can freeze the meat now too, which is a fabulous way to cut prep time.

Preheat oven to 180.  

Drizzle a little oil in a non stick oven proof pan, when hot, fry the meat on one side until golden and smelling amaze-balls. Turn over, season generously with salt and pepper, then pop in the oven OR transfer to an oven dish and roast for 15 minutes or until the juice runs clear when pricked.  Remove from the oven and allow to rest for 5 minutes before slicing.

Garlic and Herb Flat breads
Sift the flour, salt, and baking powder to a mixing bowl. Add the butter (garlic and herbs) and paprika, and work into the flour until mixture resembles coarse crumbs.

Slowly drizzle in the hot water and stir with a fork to combine – you want a soft dry mixture – not too sticky. Pop mixture on a lightly floured surface and knead with your hands for about 3 minutes to form a smooth, soft dough (add more flour as you knead if the dough is too sticky). Place back in the bowl, cover with a towel and let rest 15 minutes.

Divide the dough into 6 balls, and roll between your palms to make as smooth as possible. With a rolling pin, roll out each ball of dough into a thin circle about 1/8-inch thick.

Preheat a dry cast iron or non-stick pan over medium-high heat. Drizzle the flat bread with a little oil, use your fingers to spread over, then place in the hot pan and cook for one minute, or until small air bubbles appear and the bread begins to turn golden brown. Flip over and cook for another minute, and then finish by flipping over one last time for another minute. During the third minute the bread may puff up (which is normal and desired), and small charred spots will form on the surface.

Repeat with all 6 dough balls, keep warm until ready to eat.  Serve drizzled with olive oil or with the jerk chicken.

Jax Says : This recipe is so versatile, in the Summer, add freshly chopped herbs from your garden. 1 tsp ground cumin and coriander and 1 tsp freshly grated ginger if serving with a curry.  Leave plain and use as a thin crust for pizza or top with fresh tomatoes, basil leaves and feta, drizzle with a balsamic glaze and serve, sliced on a platter.  Deep fry and use as tortillas or with creamy smooth hummus.

Crispy Crunchy Garlic & Herb Crumb
Blitz or rip the bread into crumbs.  Heat the butter and oil in a non stick frying pan.  When bubbling add the knob of butter. & garlic Sauté gently for 2 – 3 minutes, then sprinkle in the breadcrumbs.  Toss through the fragrant oil until golden and almost crispy.  Remove from the heat add the zest and herbs mix gently. Serve : sprinkled over the jerk chicken and coleslaw.  Or over a cooked breakfast. soup. pasta dish, salad or in a sandwich.