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    Jerk chicken with papaya slaw

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    Jerk chicken with papaya slaw

    One of four recipes from Partners as part of Black History Month

    • Preparation time: 30 minutes + marinating
    • Cooking time: 40 minutes
    • Total time: 1 hour 10 minutes + marinating

    Serves: 4


    1.2kg whole chicken

    For the jerk marinade
    4 scotch bonnet chillies
    10 sprigs thyme, leaves only
    4 cloves garlic, peeled
    6 salad onions, chopped
    2 tbsp light brown soft sugar
    1 pinch ground ginger
    1 tsp ground cinnamon
    1 pinch ground nutmeg
    1 large orange, finely grated zest and juice
    1 lime, juice
    4 tbsp white wine vinegar
    4 tbsp light soy sauce
    1 tbsp allspice berries, finely ground 

    For the papaya slaw
    1 papaya, peeled, halved and seeds removed
    ½ small white cabbage, core removed, shredded
    1 carrot, peeled and finely sliced
    2 tbsp coconut cream
    2 limes, juice
    4 tbsp roasted peanuts, roughly crushed
    ½ tsp fish sauce


    1. Begin by making the jerk marinade. Using clean rubber gloves to protect your hands, remove and discard the stalks and seeds from the chillies. Place them into a blender, along with all the remaining marinade ingredients, and blend until relatively smooth, but not a fine purée. Cover and refrigerate until needed. This will keep in the fridge for up to two days.
    2. To spatchcock the chicken, place the chicken on a board, breast side down. Using a pair of kitchen scissors or a sharp cook’s knife, cut along either side of the backbone and remove. Place the chicken breast side up and press it down so it flattens. Pour the marinade over the chicken in a large shallow dish. Cover and chill in the fridge for at least 4 hours or for up to 24 hours.
    3. Preheat the oven to 240ºC, gas mark 9. Place the chicken on a foil-lined baking tray. Roast for 40 minutes, until dark brown and the chicken is thoroughly cooked, the juices run clear and there is no pink meat. Remove from the oven and leave to rest for 10 minutes.
    4. Meanwhile, prepare the slaw. Cut the papaya into chunks, and place into a bowl with the cabbage, carrot and coconut cream, add the lime juice, peanuts and fish sauce. Mix well until evenly coated. Season if needed and set aside until ready to serve. Carefully remove the legs and breasts from the chicken, then serve with the slaw. Delicious with warm roti bread or rice.  

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