Susur’s jerk chicken with spicy mango salsa

Mark
Mark Vaughan-Jackson
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For a twist on the traditional Christmas turkey, Chef Susur Lee plans to make this jerk version for his family.

He has also created a spicy mango salsa to pair with the poultry, along with a green curry shrimp and lime soup with avocado and pineapple.

The dishes are featured during the holidays at Bent restaurant in Toronto.

Susur’s Jerk Chicken (or Turkey)

The ingredients in this recipe can be tripled, if necessary, depending on the size of chicken or turkey you are using. Lee suggests extending the marinating time to three days for turkey.

1 whole chicken (about 1.5 kg/3 lb)

4 whole cloves of garlic

4 pieces fresh ginger (each 2.5 cm/1 inch)

150 ml (2/3 cup) vegetable oil

3 ml (3/4 tsp) salt

75 ml (1/3 cup) Jamaican jerk spice

In a food processor or blender, combine garlic, ginger, oil, salt and jerk spice.

Rub mixture inside and outside of bird.

Place in a large plastic bag and marinate in fridge for up to 2 days (longer if using a bigger bird).

Heat oven to 200 C (400 F) and roast chicken for 1 hour or until internal temperature reaches 74 C (165 F).

Serve with Spicy Mango Salsa (recipe follows).

Makes four servings.

Spicy Mango Salsa

Serve this delicious salsa with jerk chicken or turkey. Make it three to four hours before serving to allow the flavours to mingle and develop.

45 ml (3 tbsp) finely diced sweet onion

500 ml (2 cups) diced ripe mango

1 ml (1/4 tsp) finely sliced habanero chili

5 ml (1 tsp) fresh mint

1 stalk fresh coriander

Juice of 1/2 lemon

5 ml (1 tsp) brown sugar or honey

Sea salt, to taste

Soak onion in water for five to 10 minutes, then drain well. In a bowl, combine all ingredients. Cover and refrigerate until ready to serve.

Makes four servings.

See TRY, page B2

Green Curry Shrimp and Lime Soup with Avocado and Pineapple

Chef Susur Lee took his now 24-year-old son to Phuket, Thailand, when he was about six months old. When Lee went to the kitchen where he was staying to warm up some food he’d brought with him, he encountered a woman making green curry. “So I learned it right there. ... And now it’s on the menu all the time,” he says.

This soup features green curry and resembles a Thai-style bouillabaisse. You can substitute lobster for the shrimp and top it with garlic croutons, if desired.

Galanger is a root that is related to and resembles ginger but with a different flavour. It can be found in Asian grocery stores.

1 lime leaf

1 green Holland chili

2 ml (1/2 tsp) chopped galanger

15 ml (1 tbsp) diced shallot

15 ml (1 tbsp) lemongrass, pounded

10 ml (2 tsp) curry powder (Caribbean or East Indian)

30 ml (2 tbsp) chopped fresh coriander

1 clove garlic, minced

10 ml (2 tsp) julienned Thai basil

125 ml (1/2 cup) water

1 l (4 cups) chicken stock

1 can (400 ml/14 oz) coconut milk

7 ml (1/2 tbsp) fish sauce

250 ml (1 cup) diced butternut squash

12 medium fresh shrimp, shelled and deveined

125 ml (1/2 cup) diced pineapple

175 ml (3/4 cup) chopped avocado

Juice of 1 lime

Fresh coriander or Thai basil, for garnish

In a large bowl, mix lime leaf, chili, galanger, shallot, lemongrass, curry powder, coriander, garlic, basil and water into a paste. Stir in stock, coconut milk and fish sauce. Pour into a pot and bring to a simmer for 10 minutes, then strain. Discard solids.

Return liquid to pot. Add squash and continue to simmer for five minutes. Add shrimp, reduce heat and cook for three more minutes.

Just before serving, add pineapple, avocado and lime juice. Garnish with coriander.

Makes four servings.

Source: Chef Susur Lee

Geographic location: Turkey, Phuket, Thailand Caribbean

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