Citrus jerk chicken with cornmeal waffles recipe
 Citrus fruits make this jerk chicken extra zingy. Don’t worry if you don’t have a waffle iron, you can cook the waffles in a frying pan like pancakes. 2 onions, finely chopped 6 garlic cloves, crushed 5cm/2in piece fresh ginger, peeled and gratedhandful fresh parsley, finely choppedhandful fresh coriander finely chopped 2 limes, juice only 2 lemons, juice only 2 oranges, juice only 1 scotch bonnet chilli pepper, finely chopped 4 tbsp soy or tamari sauce 1 tsp ground nutmeghandful fresh thyme, leaves picked and finely chopped 1 tbsp English mustard 1 tsp ground allspice 5 tbsp rum 1tbsp freshly ground black pepper 1tbsp ground sea salt 2tbsp olive oil 10 chicken pieces, thighs and drumsticks 150g/5½oz runny honey 2 onions, finely chopped 6 garlic cloves, crushed 5cm/2in piece fresh ginger, peeled and grated handful fresh parsley, finely chopped handful fresh coriander finely chopped 2 limes, juice only 2 lemons, juice only 2 oranges, juice only 1 scotch bonnet chilli pepper, finely chopped 4 tbsp soy or tamari sauce 1 tsp ground nutmeg handful fresh thyme, leaves picked and finely chopped 1 tbsp English mustard 1 tsp ground allspice 5 tbsp rum 1tbsp freshly ground black pepper 1tbsp ground sea salt 2tbsp olive oil 10 chicken pieces, thighs and drumsticks 150g/5½oz runny honey 2 tbsp baking powder1 tbsp vinegar500g/1lb 2oz plain four500g/1lb 2oz finely ground cornmeal6 tsp sugar3 free-range eggs, beaten500ml/18fl oz whole milk 2 tbsp baking powder 1 tbsp vinegar 500g/1lb 2oz plain four 500g/1lb 2oz finely ground cornmeal 6 tsp sugar 3 free-range eggs, beaten 500ml/18fl oz whole milk handful lamb’s lettuce1 orange, peeled and segmented handful lamb’s lettuce 1 orange, peeled and segmented Method To make the citrus jerk chicken, place all the ingredients, except the chicken pieces, into a large bowl and mix well. Place the chicken pieces into the marinade and cover with cling film. Leave to marinate in the fridge for at least an hour, preferably overnight. Preheat the oven to 200C/180C Fan/Gas 6. Transfer the chicken to a large baking tray and sit skin-side up. Roast the chicken in the middle of the oven for around 30–40 minutes; check it after 15–20 minutes and turn the pieces to make sure it’s cooking evenly. When the chicken is golden, and the juices are running clear, it is cooked. Drizzle the honey over the chicken pieces and roast for a further 10 minutes.To make the cornmeal waffles, preheat a waffle maker and mix the baking powder and vinegar to a smooth paste. Whisk the flour, cornmeal, sugar, eggs and milk together in a bowl and stir in the vinegar and baking powder mixture. Pour the mix into the hot waffle maker and cook for around 6 minutes, or until golden-brown. Alternatively, heat a heavy-bottomed frying pan over a medium heat, add a splash of oil and fry the batter in batches, like pancakes. To serve, divide the chicken between four plates and serve a waffle with each. Garnish with some lamb’s lettuce and orange segments. To make the citrus jerk chicken, place all the ingredients, except the chicken pieces, into a large bowl and mix well. Place the chicken pieces into the marinade and cover with cling film. Leave to marinate in the fridge for at least an hour, preferably overnight. To make the citrus jerk chicken, place all the ingredients, except the chicken pieces, into a large bowl and mix well. Place the chicken pieces into the marinade and cover with cling film. Leave to marinate in the fridge for at least an hour, preferably overnight. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Transfer the chicken to a large baking tray and sit skin-side up. Roast the chicken in the middle of the oven for around 30–40 minutes; check it after 15–20 minutes and turn the pieces to make sure it’s cooking evenly. When the chicken is golden, and the juices are running clear, it is cooked. Drizzle the honey over the chicken pieces and roast for a further 10 minutes. Transfer the chicken to a large baking tray and sit skin-side up. Roast the chicken in the middle of the oven for around 30–40 minutes; check it after 15–20 minutes and turn the pieces to make sure it’s cooking evenly. When the chicken is golden, and the juices are running clear, it is cooked. Drizzle the honey over the chicken pieces and roast for a further 10 minutes. To make the cornmeal waffles, preheat a waffle maker and mix the baking powder and vinegar to a smooth paste. To make the cornmeal waffles, preheat a waffle maker and mix the baking powder and vinegar to a smooth paste. Whisk the flour, cornmeal, sugar, eggs and milk together in a bowl and stir in the vinegar and baking powder mixture. Pour the mix into the hot waffle maker and cook for around 6 minutes, or until golden-brown. Alternatively, heat a heavy-bottomed frying pan over a medium heat, add a splash of oil and fry the batter in batches, like pancakes. Whisk the flour, cornmeal, sugar, eggs and milk together in a bowl and stir in the vinegar and baking powder mixture. Pour the mix into the hot waffle maker and cook for around 6 minutes, or until golden-brown. Alternatively, heat a heavy-bottomed frying pan over a medium heat, add a splash of oil and fry the batter in batches, like pancakes. To serve, divide the chicken between four plates and serve a waffle with each. Garnish with some lamb’s lettuce and orange segments. To serve, divide the chicken between four plates and serve a waffle with each. Garnish with some lamb’s lettuce and orange segments.