Belize Recipes -Belizean Jerk Chicken. Do you like this Belize Recipe? I’d love to hear your thoughts if you leave a comment below!

INGREDIENTS 3 whole chickens For the Jerk seasoning: 4 sweet peppers 2 onions 2 tomatoes (not too ripe) 10 cloves garlic 2 habanero peppers (can be reduced) 1 inch ginger 10 leaves local oregano 1 table spoon dried oregano 1 table spoon thyme leafs ½ table spoon paprika powder ½ table spoon cumin ½ table spoon crushed black pepper ½ table spoon salt 3 oz dark rum 3 oz lime juice 2 slices orange peel 20 cilantro seeds 4 leaves all spice Some olive oil to liquefy 6 lbs sweet potato 8 oz margarine or butter 1 teaspoon cinnamon powder Salt & black pepper to taste 6 oranges PREPARATION Cut the chicken in 8 pieces and remove all skin, then rinse the chicken in some water to remove all bone fragments and blood . Cut the onions, pepper, garlic and ginger roughly before putting in the food processor Then add the dry herbs and spices, the lime-juice and the rum. Blend the mixture on full speed and add as much olive oil as needed to give it a smooth texture. Rub the chicken pieces with the jerk seasoning and allow marinating several hours (overnight is best) Place the chicken on a baking tray and roast on a smoky barbeque oven for up to 45 minutes on low heat. Drizzle or brush the chicken with the marinate on a regular base Peel the sweet potatoes and boil in sufficient salted water till done. Strain the potatoes and allow to dry for a couple of minutes. Then mash them in a food processor while adding the butter, eggs and cinnamon. Add salt and pepper to taste. Transfer the mashed potatoes to a piping bag. Cut the oranges in half and remove all meat. Pipe the mash in to the orange skin Place the filled oranges on a baking sheet and bake for 10 to 15 minutes on 350 F This version of the jerk seasoning is best after about 24 hours of marinating. Apart from chicken this preparation can be used for pork, lamb and even fish.