Jamaican "Roast
it,
Don’t Poke It" Chicken
From Ainsley Harriott’s Barbeque
Bible
This recipe can be used for large or small
chickens, even guinea fowl. But I particularly
like the taste of poultry that is corn-fed.
You will just need to adjust the cooking
times, allowing about 15 minutes per 1
pound plus 15 minutes. You must have a
covered barbeque for this recipe.
Serves 4
1
(3 pound) chicken, preferably corn-fed
1 teaspoon paprika
1 tablespoon mild curry powder
Pinch of ground cloves
Pinch of ground cinnamon
Finely grated zest of ½ lemon
1 garlic clove, crushed
1 tablespoon chopped fresh cilantro
¼ teaspoon salt
Freshly ground black pepper
4 tablespoons butter, softened
2 fresh bay leaves
Remove the elastic from the legs and any giblets
and excess fat from the chicken cavities.
Mix the paprika, curry powder, cloves, cinnamon,
lemon zest, garlic, cilantro, salt and pepper
with the butter to make a smooth paste.
Loosen the skin over the breast of the chicken
and spread about half of the curry butter over
the breast meat in a thin layer. Spread the
rest of the butter inside the cavity of the
chicken and then push in the bay leaves. Tie
the legs back together with string and leave
to stand in the refrigerator for 1 hour.
Prepare your barbeque for the indirect method
of cooking: restrict the heat source to the
edges of the hearth, leaving a space clear in
the center for the food and a drip tray.
Place the chicken directly over the tray,
cover with the lid and cook for about 1 hour
or until the juices run clear when the thickest
part of the thigh is pierced with a thin metal
skewer.
Delicious with a reggae disc of Bob Marley
and a glass of rum punch.
Cookbook available in February 2000.
Call 1-800-810-6643 for more information.
