Jerk Spiced Roast Chicken, Fermented Forbidden Rice, Scallion Aioli
SERVES 5 PREP TIME 1 HOUR
Jerk Spiced Roasted Chicken
1 whole organic chicken from Pronic Foods, approximately 1.3 kg 37 grams red onion 15 grams scallion 16 grams garlic 4 pieces red bird’s eye chili 1 tbsp fresh thyme 1 tbsp fresh oregano 1 tsp allspice powder ¼ tsp sweet paprika ¼ tsp freshly ground black pepper ¼ tsp onion powder ¼ tsp ground cumin ¼ tsp garlic powder 4 tbsps canola oil
1. Put herbs, aromatics, oil, and all the spices in a food processor and process until it turns into a paste. Rub paste on all parts of the chicken including cavity. Marinate for 2 days, 2. Truss chicken. 3. Roast in 120°C preheated oven for an hour. 4. Reserve chicken drippings for the rice.
240 grams forbidden rice 30 grams white onion 20 grams butter 3 Tbsps spiced vinegar Reserved chicken drippings Salt, to taste Black pepper, to taste 1 tbsp oboro
1. Soak rice in water for 6 hours. Strain. 2. Steam soaked rice using a wooden steamer for 15 minutes. Set aside. 3. In a large pan, sauté onion in butter. Add rice, spiced vinegar, and chicken drippings. 4. Season to taste. Add oboro.
120 grams Japanese mayonnaise 5 grams grated garlic 5 grams rice vinegar 120 grams scallion Salt, to taste
Place all ingredients in spice grinder. Purée. Set aside.
Wilted Cabbage, Sauteed Carrots
100 grams red cabbage 12 pieces baby carrots, blanched 15 grams butter Salt, to taste Black pepper, to taste
1. Slice carrots into half. 2. In a pan, add butter. 3. Add cabbage. Sauté. Season to taste. 4. Add carrots.
Plate according to photo.