Hugh Fearnley-Whittingstall's recipe for 'Lucy's Jerk Chicken' urgently needed!

[pazu]

Does any have access to Hugh Fearnley-Whittingstall's recipe for 'Lucy's Jerk Chicken'? It's in his Meat Book. I made it some years ago which turned out absolutely scrumptious. I want to make it again for a party this weekend but I'm now in another country and haven't got the book with me. I wonder if anyone has this book and be happy to type up the recipe? Many thanks!

[pazu]

Thank you so much!

[Harters]

Firstly he suggests he's perfectly happy to use a bought jerk seasoning instead of making his own. But if you're going to D-I-Y, then he says put all this in a processor and whizz:

10g each sea salt, black pepper & dried pimento berries.
5g mace
half a cinnamon stick
1 onion
2 teaspoons fresh thyme leaves
5 bay leaves
2 Scotch Bonnet
1 tablespoon brown sugar
3 tablespoon olive oil
30g butter
Juice of 2 limes

He reckons this will easily do 1 chicken and probably 2. Rub the seasoning over the chicken and leave in the frdieg overnight. He then puts it in a roastign tray, covers with foil and bakes for an hour at 180, then takes the foil off for another 45 minutes.

[NE_Elaine]

Thanks for the recipe Harters. I had never heard of pimento berries before, so I had to google to find out that that are commonly called allspice in the US.

[Harters]

Usually called allspice here, as well.