6 plump chicken leg joints
Juice of 1 lime
For the jerk paste
175ml (6 fl oz) malt vinegar
2 Scotch bonnet chillies, roughly chopped with the seeds
1 onion, chopped roughly
4 spring onions, roughly sliced
2 tbsp thyme leaves
2 tbsp olive oil
1 tsp salt
2 tsp black pepper
3 tsp ground all spice
2 tsp ground cinnamon
1 tsp ground nutmeg
3 tsp fresh ginger, grated
1 tbsp black treacle or molasses
Use disposable gloves for preparing the scotch bonnet chillies and rubbing in the paste as these chillies are very hot.
Put all the ingredients for the jerk paste into a blender and process until smooth. Place the chicken joints into a large ceramic oven proof dish and pour over the lime juice. Rub in the jerk paste, massaging it into the chicken and under the skin. Cover and refrigerate overnight or up to two days. Allow to come to room temperature before cooking. Make sure the chicken is skin side up.
2 Oven AGA: Place the dish on the oven grid shelf set on the floor of the Roasting Oven and cook for about 30 minutes then transfer to the Simmering Oven for 30 minutes. For a crisp dark skin, move to the top of the Roasting Oven for about 10 minutes.
3 and 4 oven AGA: Place the dish in the centre of the Baking oven and cook for about 40 minutes until cooked. For a crisp dark skin, move to the top of the Roasting Oven for about 10 minutes.
The chicken is cooked when the juices run clear if a skewer is inserted into the thickest part. Allow to rest for 10 minutes before serving with rice and peas.
Rayburn and conventional cooking: Cook at 180°C (350°F), fan oven 160°C, Gas Mark 4 for 40-50 minutes.
Dawn Roads, AGA Food Editor