nuts fat content

so this is the base recipe i used. i replaced the sugar with sweetner but halved the quantity also removed the olive oil and orange juice only put a dash of soy sauce (probably 1 teaspoon) only used half the lime and reduced the white vinegar to about 2 teaspoons i cooked it like a curry (so no need for the blending) and used stock to make up for the lost liquid (from ingrediants i took out. and of course the special ingrediant - bicarb of soda (but that was actually only to counteract something else i put too much of)

"minutes "

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1 whole chicken, halved
1 lime, halved
4-5tbsp of jerk rub seasoning (see below)
Pinch salt

Jerk rub
1 red onion, chopped
1 1/2 tsp dried thyme
1tsp ground allspice
1/2tsp ground cinnamon
4tsp white pepper
1/4 cup spring or salad onions, including the green bits
1/4tsp ground nutmeg
5 small jalapeno peppers
2tbs cooking oil (olive or vegetable)
2tsp salt
Splash of rum

To serve

Rice
Lime wedges

1. Put all the jerk ingredients into food processor or blender and blend to a smooth paste.
2. Rub the chicken with the lime and salt, then rub the jerk paste into them. Marinate in the refrigerator overnight for the best results.
3. Preheat a barbecue grill to medium high. Barbecue should be on medium-low heat. Grill the chicken for about 45 minutes, turning often to optimize cooking and browning. Or you can do it in the oven, heated to 190°C/425°F/gas 5.
4. Let chicken sit for 10 minutes before cutting into quarters. Serve with rice and lime wedges.

Morrocan - check recipe on morrocan chicken

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