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.