Chicken with Steph’s spice | The Week

Steph was a Jamaican chef I worked with many years ago in Melbourne, said Helen Goh. Her recipe for roasted jerk-spiced meats has stayed with me ever since. I like to serve this dish with a simple slaw made with sliced cabbage and pineapple, some freshly flaked coconut, jalapeño, spring onion, coriander and mint.

Ingredients:

• 1 tsp whole allspice berries (aka pimento)
• 2 bay leaves, roughly torn
• 1 1⁄2 tsp hot chilli powder
• 1 1⁄2 tsp paprika
• 1⁄2 tsp ground cinnamon
• 1⁄2 tsp mixed spice (the sweet one, like pumpkin spice)
• 25g light soft brown sugar
• 1 1⁄2 tbsp runny honey
• 1-2 green jalapeño chillies, finely chopped
• 1-2 red Scotch bonnet (habanero) chillies, finely chopped
• 1 small red onion, cut into 1cm dice (100g)
• 2 spring onions, finely chopped (30g)
• 50ml olive oil
• 1kg chicken thighs, bone in, skin on
• 2 tbsp white wine vinegar
• salt