{"id":16782,"date":"2014-07-08T11:09:40","date_gmt":"2014-07-08T10:09:40","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=16782"},"modified":"2014-07-08T11:13:17","modified_gmt":"2014-07-08T10:13:17","slug":"dean-edwards-jerk-chicken-with-pineapple-coleslaw-recipe-on-lorraine","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/16782\/dean-edwards-jerk-chicken-with-pineapple-coleslaw-recipe-on-lorraine\/","title":{"rendered":"Dean Edwards Jerk Chicken with pineapple coleslaw recipe on Lorraine"},"content":{"rendered":"

Dean Edwards makes jerk chicken with pineapple coleslaw recipe on Lorraine.<\/p>\n

The ingredients are: 4 chicken legs and 4 chicken thighs.<\/p>\n

For the marinade: 1 onion, roughly chopped, 3 cloves garlic, 1 thumb sized piece ginger, 1 tsp ground allspice, 1 tbsp fresh thyme, Small grating nutmeg, 1\u20442 tsp cinnamon, 40ml olive oil, Juice 1 lime and 1 red chilli and 1 tbsp sugar.<\/p>\n

For the pineapple slaw: 1\u20442 red cabbage, shredded, 1 red onion, very finely sliced, 1 carrot, 100g diced pineapple, Juice 1\u20442 lime, 3 tbsp mayonnaise and Lime wedges for serving.<\/p>\n

To prepare the chicken dish, place all of the marinade ingredients into a mini blender then blitz until you have a fine paste.<\/p>\n

Score the chicken with a knife then place into a large sealable freezer bag. Pour in the marinade then massage to make sure everything is covered. Refrigerate for at least two hours but overnight for best results.<\/p>\n

Place all of the chicken portions onto a heavy based roasting tray then bake in a pre heated oven set at 200C\/gas mark 6 for 1 hour or until the chicken has cooked through. You can crisp up the skin under a hot grill if you like.<\/p>\n

For the slaw, place the cabbage, onion, carrot, pineapple and lime juice into a bowl along with the mayonnaise and mix until combined. Season with salt and pepper.<\/p>\n

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