Jerk Chicken and Curry Goat $20.00
Jerk Chicken and Curry Goat Combination
Jerk is a cooking style native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mix. Our curry goat meat is succulent and tender.
The meat is beef usually but not limited to chicken or pork. The main ingredients of the spicy jerk marinade sauce are allspice and Scotch bonnet peppers. From the crispy-skinned thighs coated with the warm heat, only jerk seasoning can deliver, to the rice scented with coconut milk, this one-skillet meal is all about the how much flavor you can pack into a single pan.
The ingredients for jerk seasoning vary slightly from recipe to recipe. There are always two mainstays you should always expect to see: scotch bonnet peppers (think: one step up from habaneros in both heat and flavor) and allspice. These two ingredients are what make jerk chicken taste like jerk chicken.
Traditional Jerk Chicken recipe magic
This recipe calls for wet jerk seasoning (like Grace or Walkerswood), rather than a jerk dry rub, so the flavor sinks in beyond the surface and into the chicken thighs. The prepared message is easy to find in any grocery store with a robust international foods section. Remember that a little goes a long way when using jerk seasoning. A spoonful will do; it brings heat and spice to this skillet without totally overwhelming the dish.
The History of Jerk Chicken
Jerk chicken is a spicy grilled-meat dish that is most associated with Jamaica but common throughout the Caribbean. Jerk refers to a style of cooking in which the primary ingredient often is chicken. It may also be beef, pork, goat, boar, seafood, or vegetables.
They are coated in spices and slow-cooked over a fire or grill traditionally composed of green pimento wood positioned over burning coals; the resulting smoke is key to the flavor of the dish.
The cuisine had its origins with the Taino, who developed the jerk method and later taught it to African slaves, who, in turn, adapted it in creating jerk chicken. The word jerk reportedly stems from the Spanish charqui, meaning dried strips of meat similar to the modern-day jerky.
In Jamaica, jerk chicken is famous for its pungent marinade, marked by allspice and Scotch bonnet peppers, which are similar to habanero chili peppers. (Poking holes into the meat enables the marinade to spread.) Familiar side dishes include rice, beans, plantains, sweet potatoes, and small cornbread fritters called festival.
Our goat meat is succulent tender and rich with less saturated fat, calories, and cholesterol than other red meats. Chunky pieces of the goat are slowly simmered in aromatic blend garlic, allspice thyme, onions, and with Jamaican curry taking center stage until the sauce is thick and creamy. All of the flavors melt into the goat meat and creates a really wonderful dish after a few hours.
Jamaican Curry Goat – insanely delicious, slow-cooked Jamaican Spiced Curry that is full of flavor and tender to the bone! An absolutely must-have at any Jamaican restaurant.
This creamy and satisfyingly delicious Caribbean curry goat, best served along with rice and peas, is made with goat meat cooked until tender, fresh spices, and so much flavor in every bite.
If there were ever a dish that screams comfort food, it’s a beautiful hot plate of curry goat. Some spices and aromatics really make this hearty dish so spectacular. These flavors come from onions, scallions, fresh thyme, scotch bonnet pepper, allspice, and garlic.
Once everything is in the pot, you let it cook up until the goat gets tender. All of the flavors meld into the goat meat and creates a wonderful dish after a few hours. You get a hint of heat from the scotch bonnet pepper, which bears a resemblance to a typical habanero pepper.
Near the end, you’ll throw in some chopped potatoes, and they soak up all said flavor too. I always find myself sneaking a piece out of the pot before it’s done. It’s nothing like the finished product when the goat is so tender that it falls apart with a fork!