SAINT KITTS AND NEVIS: Jerk Chicken, Johnny Cakes, and Kittian Slaw
Loved this whole dish! I shredded the meat (after taking the photo) and put this out as an appetizer at a dinner party. The flavors were excellent for each component, but even better when use to make mini sandwiches, especially with some dashes of hot sauce. On the island, Mrs Greux Hot Pepper Sauce is the go-to brand.
Jerk Chicken
8 pieces skin-on chicken drumsticks and/or thighs
1–2 Scotch bonnet peppers
2 garlic cloves
leaves from 7 thyme sprigs
2 teaspoons ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon freshly ground black pepper
½ teaspoon table salt
3 fresh limes
Dash of chili oil or olive oil
2 tablespoons Worcestershire sauce (used on the pan or grill to glaze and build color)
Make 2-3 deep cuts in each piece of chicken to ensure the seasoning reaches deep into the meat rather than just sitting on the skin.
Peel the garlic. Remove the stem and seeds from the pepper. In a small food processor, combine the garlic, Scotch bonnets, thyme, allspice, cloves, cinnamon, nutmeg, salt, black pepper, juice from 1 lime, and a small dash of olive oil. Grind until it forms a thick, highly fragrant paste. Rub the spice paste thoroughly all over the chicken, making sure to pack it into the scored slits. Cover and refrigerate for at least 4 hours, or ideally overnight.
Heat oil in a heavy cast-iron skillet or preheat an outdoor grill to medium-high heat. Sear the chicken skin-side down until you see a deep char, about 7 minutes. Flip the chicken pieces and char on the other side.
Drizzle the Worcestershire sauce over both sides of the meat and cook again for another 2 minutes on each side.
Lower the heat or move to indirect heat, cover, and let cook for another 25-30 minutes until the internal temperature reaches 165°F.
Cut 2 remaining limes in wedges and serve alongside the chicken.
Johnny Cakes
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
1 cup coconut milk
2 cups canola oil for frying
Mix flour, baking powder, sugar, and salt in a large bowl.
Warm coconut milk gently in the microwave or on the stove. Slowly drizzle into the dry mixture while mixing. Knead the dough until smooth and elastic.
Cover the dough and let it rest for 15 to 20 minutes.
Divide the dough into small golf-ball-sized portions and roll them between your palms into smooth spheres, then gently flatten them to make discs.
Heat vegetable oil in a deep skillet or heavy pot over medium heat. Fry the dough pieces in batches, turning them until golden brown on both sides, about 2-3 minutes per side. Remove and place on paper towels to drain excess oil.
Keep them warm in a 200° oven for up to 15 minutes if not eating immediately. (Much longer and they start to dry out and toughen up.)
Kittian Slaw
3 cups bagged coleslaw veggie mix
3 tablespoons fresh lime juice, ~1½ limes
2 tablespoons apple cider vinegar (or white vinegar)
2 tablespoons olive or canola oil
1 tablespoon honey or granulated sugar
½ teaspoon salt
¼ teaspoon freshly cracked black pepper
Vigorously whisk together the fresh lime juice, vinegar, oil, honey (or sugar), salt, and black pepper until the sweet and sour elements completely emulsify.
Pour the dressing over the cabbage mix and toss thoroughly to ensure everything is coated.
Cover the bowl and let it rest in the refrigerator for at least 20 to 30 minutes
FUN FACTS:
St. Kitts and Nevis is the smallest sovereign nation in the Western Hemisphere by both land area and population. It is 104 square mile with approximately 50,000 residents.
St. Kitts is famous for its African green vervet monkeys, which were brought over as exotic pets by French settlers in the 17th century. Today, they roam freely and easily outnumber the local human population.
Before he became a U.S. Founding Father — and later a Broadway sensation — Alexander Hamilton was born and raised on Nevis.
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