Oh how we long for a real stove. You know- one with burners that work and an oven that bakes and all that jazz. I felt like doing a quick and easy jerk flavoured chicken yesterday and would have done it in the oven- if only we could make up our minds on one! We are going to talk about this while we cook, so please bear with me and follow the pics and the instructions in italics.
Four things we always have in our kitchen…
Chicken marinated in the seasonings above.
Back to the stove conversation now! As you know, we have been cooking on a 2-burner cooktop since we moved nearly a month ago.
There are a few posts like Jamaican Rice and Peas that never made it to the blog or the dinner table. Let’s just say the cooker has limitations. Lots. We have been having a bit of a time trying to source a stove that both chef and steward can be happy with that also fits our space.
The temperature settings are whack and you can go from rapid boiling to nothing by turning the knobs just one degree. Talk about a home kitchen nightmare! It’s so much easier to find nice stoves that are bigger than smaller. On top of that, we also have to use electric because we do not have a gas line and I have no intention of cutting out cabinetry and giving up cupboard space. Plus we cook too often to have one small cylinder. So, as much as the chef prefers gas, we have to find an alternative.
In the meantime, tummies were meant to be filled and so we have had to make do with our little cooker. Let’s get back to the pot!
After browning chicken, transfer to a bigger pot
Add a little water and cover and allow to simmer until cookend. You may thicken if desired with low-carb thickeners like Xanthan Gum or Thick N Thin.
Apply Finger Test: Pinch & quickly lick to cool. Add salt and oyster sauce to taste.
Cut the aubergine (eggplant) as thin and evenly as you can
Add salt, freshly cracked black pepper and 1 clove of finely chopped garlic and massage into the aubergine with a little olive oil
[Enter “Stove Top Stewed Jerk Chicken with Pan Roasted Aubergines’]
CHEF’S NOTE: Please do not mistake this dish for the authentic Jamaican jerk. It isn’t! It is just a quick way to get a hint of those native Jamaican flavours, especially if you have some bottled jerk seasoning in your chiller. We plan to do a lesson on “How to Make Real Jamaican Jerk Seasoning” soon and will explain the history and relevance of the jerk method to world cuisine. Also note that we do not mean to be naughty with all the “jerking” going on in this post! “Jerk” in the culinary context, is a verb that speaks to a specific Jamaican method of cooking slowly over wooden/charcoal grills and also to the marinade associated with the process.
Looks yummy!!! Do you guys have a slow cooker? It’s a great alternative to stove top cooking. I swear by it for my oxtail and curry goat…. So easy to put the meat in, set the timer and go to church/work/run errands and return home to me meat already cooked. Mine has a timer so it shuts off automatically and keeps the food warm until I’m ready.
Funny you should mention that! We are looking at those too,.. but AFTER we settle on a stove! I love the very idea of food that cooks itself (of course this is the steward speaking)!
OMG…my mouth is watering as I look at this post. I will be making this TONIGHT. (I may also use the crockpot).
I’ve never heard of oyster seasoning…can you tell me how much of each seasoning you used? I normally “pour and shake” until I feel good, but because oyster seasoning is new to me I don’t want to over/under do it.
Yvette, firstly, thank you for subscribing to our blog. It’s nice to hear that we have whetted your appetite into trying out something new! Use about 3-4 tbsp of oyster sauce for one chicken. I also used 3 cloves of garlic and about 1.5 tbsp of soy sauce. Tell me how it goes!
What exactly does oyster sauce taste like? Or what is it close to? I didn’t realize you used a whole chicken…I’m sure me using drumsticks and breast or thighs will work out fine as well.
(please don’t laugh…I’m not a huge cook, haha.)
Yes Yvette, you may use any part you wish. Oyster sauce is an Asian sauce used in a lot of Asian dishes. It is made with oyster extract, but it doesn’t taste fishy. If you have had Chinese, you have had oyster sauce! It is salty but very flavourful. When using it, add salt at the end AFTER tasting to ensure your food isn’t salty. It’s also tasty with stir fried veggies (now you know why Chinese veggies taste so good).
Yes!!!! Thank you guys soooo much!
At your service!
This is my weekend task. 🙂
Yaaaaaay!
Oyster sauce with Jamaican jerk spice? I’d never, not in a million years, have thought about that but it sounds absolutely YUM. (To the point where my tum embarrassingly growled in my office…) Love the browning on the chicken…I’m so impressed that you guys churn out so much good stuff given all the kitchen constraints that there are! Kudos to Chef & Steward!
Thanks so much Arva! We just have to be flexible. One of the main goals of this blog is to demystify the kitchen. It isn’t that hard and anyone can do it. We can also use what we have until we find the tools that make things easier! BTW, Jamaican food is a fusion of a lot of cuisines. Will have to do a post about that some time. Thanks for that!