My spatchcock chicken with a decidedly Caribbean twist. I don't really want to put a downer on proceedings, but the thing that's mainly happening to this Easter chick is getting well and truly roasted. I make absolutely no claim of "authenticity" with this dish—frankly, I can't deal with another person telling me that their jerk chicken is the "real thing", more credible than anyone else's recipe—so just go with the flow. It's either to your taste or not.
This spatchcock poussin is really easy and ideal for two to three people. If you have four or more diners, you could do the same dish with a single larger bird; a chicken to feed four or more.
The portions here are for two diners, a poussin each, but you can readily adjust the portions of accompanying veggies.
Shopping list
The bird/s
1 organic poussin per diner (or one larger chicken to serve 4 or more diners)
2 cloves of garlic, finely grated
A knob of root ginger, finely grated
A little coconut oil
the juice of one lime
A vegetable stock cube
2 glasses of white wine
3 green "Turkish" peppers (the preserved kind)
The marinade
1 large brown or white onion, finely chopped
2 Scotch Bonnet chilies, chopped
2 garlic cloves, chopped
1 tbspn Jamaican Allspice powder
1 tbspn coarsely ground black pepper
1 tspn dried thyme
1 tspn freshly grated nutmeg
1 tspn coarse salt, freshly ground
½ cup soy sauce
4 to 5 tbspns malt vinegar
The pumpkin fritters
About 150g calabaza aka Caribbean pumpkin, cooked, drained and mashed. If this isn't easily available, substitute with butternut squash or other pumpkin varieties
A large clutch of spring onions, finely chopped
4 tabspns of plain white flour, sifted
1 tspn of baking powder, sifted
1 egg
4 tbspns roughly grated cheese. Ideally Monterrey Jack. If not readily to hand, try cheddar or Grana Padano
A little peanut or coconut oil (for cooking)
The okra
approx 200 to 250g fresh okra, topped
1 hot red chilli, finely sliced
A small red onion, roughly sliced
A clove of fresh garlic, crushed
A little peanut or coconut oil
The rice 'n peas salad
approx. 175g basmati rice, boiled, drained and cooled (white long-grain is also fine)
1 small red chilli, finely chopped
½ tin black-eyed peas
A cup of fresh or frozen garden peas, cooked, drained and cooled
A generous clutch of spring onions, finely chopped
2 tbspns desiccated coconut
the zest and juice of one lime
Salt and pepper to flavour
Cooking Method
the marinade
Ground all of the "dry" ingredients using a pestle and mortar
Decant to a slightly deeper bowl and stir in the soy sauce and vinegar. Add the rest of the fresh ingredients and stir well
You can actually do this up to 24 hours before and store, covered, in the fridge. Otherwise do so before preparing the bird/s
the bird/s
On a chopping board, turn the bird/s back facing up and cut out the spine using a pair of robust kitchen shears. This involves cutting near to the spine on both sides of it along the full length of the bird. Yes, you're literally cutting out the spine. Place the spine, a key ingredient of the jus, to one side
Turn the bird over and apply hefty pressure with both hands to the breast section, pushing it directly downwards towards the chopping board. This will ensure the bird splays out flat on the board
Place the spatchcock birds into a shallow dish. Baste the marinade onto both sides of the bird and pour a little excess into the dish, but don't "drown" the bird/s. Allow the marinade to be absorbed for a minimum of 40mins, ideally for 12 to 24 hours, re-basting a couple of times as needed
Place a shallow baking tray, very lightly greased with a little oil, in a oven as it preheats to 180°C/356°F/gas mark 4. When the oven/oil is hot, remove from the oven and place the marinated, bird/s with its skin touching the surface of the pan. Baste the (interior) upward facing part of the bird/s with a generous amount of the remaining marinade and place in the oven
Cooking time will vary anywhere from 35 mins to 1 hour depending on the size of the bird. Regularly turn it/them from one side to the next, basting with additional marinade. During the final 10 mins or so, the spatchcock should be roasted skin-side up and you can increase the heat to ensure the remaining jerk marinade becomes glazed. When it's cooked to preference, turn off the oven and allow it to rest in the oven for 5 to 10 mins and a further 5 mins out of the oven before plating
While they spatchcock is roasting, prepare the other dishes
The rice 'n peas salad
Gently mix the cooked basmati rice, chopped red chillies, black-eyed peas, garden peas, spring onions and desiccated coconut together in a salad bowl. If you prefer, you can actually do this some time before and store in the fridge, removing and allowing to return to room temperature at least 30 mins before serving
Dress with the fresh lime juice and zest just before serving
The pumpkin fritters
In a mixing bowl, fold the spring onions, grated cheese, flour, egg and baking powder into the mashed, cooled calabaza or Caribbean pumpkin. Allow the batter to rest for at least 10 mins before cooking
Heat a little oil (I think peanut oil is the best) in a flat pan on a high heat. When it's properly hot, spoon in batter to your preferred size. Gently press out using the spoon to optimise contact with the hot pan. Given the baking powder, it will "swell" slightly. Allow this to happen before turning. Cook, turning once or more until each side is golden brown
Again, you can make these while the chicken is roasting or even the day before and reheat before serving
The okra
Ideally time the okra to be ready just before serving because it's not suited to preparing well in advance. In a pan (or a wok), heat a generous splash of coconut or peanut oil on a high heat
Add the garlic and stir in until it begins to brown. Add the chopped onion and red chillies. Using a "stir fry" technique, cook these until they show signs of softening. Then add the okra, adding a little more oil if needed. Stir fry until the okra is cooked but still al dente. This should take no longer than 10 mins
Season with a little black pepper and salt if preferred. Plate and enjoy
The jus
Add a little coconut oil to a saucepan. Add the grated ginger and garlic, and allow to brown, stirring regularly. Add the chicken/s spine/s as the mixture begins to bubble. Allow the spine to break down and for the chicken parts to mingle with the other ingredients
Pour in one glass of white wine and stir regularly, crumbling in the vegetable stock cube. Stir regularly as the liquid reduces
Add the Turkish green peppers to the mix, breaking them up with a wooden spoon
Keep the mixture on a high heat, adding the second glass of white wine as required
When the mixture reduces and the "jus" has achieved the appropriate consistency (it will not thicken like a gravy but should be a bit like a "fatty syrup"), pour through a sieve into an appropriate vessel for diners to add as desired at table
Pairings
Wine is not always my go-to option with certain kinds of spicy foods. With this one, I was in a devil-may-care mood and paired it with Lo Bros Organic Passion Fruit Kombucha. Yeah, Aussie millennial me, I know... But, it hit the spot. Just saying...
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