Tom Kerridge made another appearance in my house over the weekend. OK, so it wasn’t actually Tom in the flesh, but his new recipie book did feature in my food adventures, to be specific, the Jerk Chicken.
It’s not the 1st time I’ve noshed on this spicy poultry but Toms tip of oven cooking with a steam element (from a water bath under the chicken) is NOT to be ignored! Honestly, I cooked the chicken pieces for 45 minutes. I thought to my self “this is going to be dryer than the Sahara itself” but to my surprise and delight, it was as moist as moist can be!
A simple dish with a fiery flourish…go for it. (Not sexy to eat though, unless sexy to you is carnivorous finger lickers)