[Homemade] Jerk Chicken w/ Turmeric Rice.

**Ingredients**

*Jerk Chicken*

5 chicken drumstick and 5 thighs

1 tbsp all-purpose seasoning

1 tbsp apple cider vinegar

1 tbsp browning or dark soy sauce

1/2 tsp salt

1 tsp freshly ground black pepper

1 tbsp sugar

Juice of 1 lime

1 tsp pimento (allspice) berries

1 tsp ground cinnamon

Handful of fresh thyme sprigs

2 spring onions, chopped

1 medium onion, chopped

6 garlic cloves, peeled

2 scotch bonnet peppers or habanero peppers

Jerk BBQ sauce, to glaze and serve

*Turmeric Rice*

1.5 cup basmati rice use US measuring (dry) cup

2.25 cups chicken broth

0.38 cup minced yellow onion

1.5 tablespoon melted butter

1.5 bay leaf

1.5 teaspoon minced garlic

0.75 teaspoon turmeric powder

0.38 teaspoon kosher salt

**Directions**

*Jerk Chicken*

Score the chicken pieces with a knife, place in a bowl and massage the all-purpose seasoning into the meat.

Get a blender and dash in all the remaining ingredients except the BBQ sauce. Process until blended, adding a splash of water to help it along. Pour over the chicken and massage it in, letting all them flavors seep into the scores. Cover and marinate overnight in the fridge.

Alternatively, preheat the oven to 350° F, put the marinated chicken in a roasting tray and put it in the oven for about 45 minutes, turning halfway through. Brush jerk BBQ sauce over the chicken to glaze toward the end.

Serve.

*Turmeric Rice*

Melt the butter in the microwave for about 15 to 20 seconds.

Rinse rice in a mesh strainer. Make sure to shake out excess water well.

Add rice, butter, onion, garlic, turmeric, bay leaf and salt in the pot and mix well.

Add chicken stock and stir ingredients together.

Set rice cooker to cook or start (depending on the cooker functions).
When done, fluff with a fork and serve.

Serve.