Ingredients

3lbs chicken drums
Marinade
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon ground allspice)
3 eschallot
2 cloves garlic
1/4 cup vinegar
1 tablespoon soy sauce
1 teaspoon ginger
6 springs thyme
1 med onion
1/4 cup apple juice
*********

1 tablespoon olive oil
1 red pepper
1 tablespoon brown sugar
1 tablespoon veg oil
juice 1/2 lemon
1 cup chicken stock
2 tablespoon tomato paste
1 tablespoon honey
* Garnish with chopped parsley

Method
Place all the ingredients mention for the marinade into a food processor of blender (chop finely and mix well if you don’t have access to a blender), then pour it over the washed/drained chicken pieces and allow it to marinate for at least 2 hours in the fridge.
Heat 1 tablespoon of vegetable oil in a deep sauce pan (tip – use a non stick pan for better browning), knock off most of the marinade off the chicken pieces and brown on med-high heat. Takes about 10 minutes or so to get some colour.

Add in the honey and tomato paste and give it a good stir. This will add some lovely colour to the dish and the honey will help balance off the heat of the scotch bonnet pepper. Pour in the lemon juice and chicken stock followed by 3/4 cup of the jerk marinade the chicken was sitting in. Turn the heat up to bring it to a boil. Then reduce to a simmer, cover the pot and let it cook for 20 minutes. Now remove the lid and turn up the heat to burn off any excess liquid. Here’s where you’ll taste it for salt (adjust accordingly) and thicken the gravy to the desired consistency.

Garnish with some chopped parsley and get ready to enjoy some of the most delicious jerk chicken NOT made the traditional way.