Chicken (or tofu) with Jamaican Spice

From Ottolenghi Comfort

This dish has a good kick even without the jalapeños.  See adjustments below. 

They served this with ‘a simple slaw made with half a small cabbage and a 1/4 of a pineapple, both thinly sliced, some freshly flaked coconut, sliced jalapeño, green onion, cilantro and mint.’  It’s dressed with olive oil, lime juice and maple syrup.

I served it with a broccoli dish from Michael Greger’s How Not to Diet Cookbook - sorghum and chickpeas with broccoli and tomatoes, but without the chickpeas.  

Serves 4 with grain and salad 

INGREDIENTS:

1 tsp whole allspice berries

2 bay leaves, roughly torn

1.5 tsp chili powder

1.5 tsp paprika

1/2 tsp ground cinnamon

1/2 tsp pumpkin pie spice

2 Tbsp light brown sugar

1.5 Tbsp honey

1-2 green jalapeños finely chopped (omitted)

1-2 habanero chiles, finely chopped (used 1 poblano instead)

1 small red onion diced

3 green onions finely chopped

3 Tbsp olive oil

2 lb chicken thighs (or breasts, or 1- 2 pack firm tofu)

2 Tbsp white wine vinegar

Salt

DIRECTIONS:

1) Put the allspice and bay leaves into a dry pan and toast for 1-2 minutes, until the bay leaves have blistered.  Use a mortar and pestle to crush to a powder, then add to a large bowl with all the remaining ingredients except the chicken and vinegar.  Add a scant teaspoon of salt, mix well, then add the chicken.  Massage well so all the chicken/ tofu is coated then keep in the fridge, covered, for 6 hours or overnight.

2) Half an hour before cooking, take it out and add the vinegar and toss to combine. 

3) Preheat oven to 400 degrees.

4) Spread the chicken/ tofu y out on a parchment lined baking sheet, skin side up.  Bake for ~ 25 minutes for boneless breast, same or more for tofu and 45 minutes for thighs, rotating the sheet halfway, until crisp and golden brown.  Allow to rest 10 minutes before serving.