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Jerk chicken with caramelized onion and pineapple pizza
Ingredients
Caramelized onions:
- 1 medium sweet onion, thinly sliced
- 1/2 teaspoon (2 millilitres) fine sea salt
- 1/4 cup (60 millilitres) butter
- 1/4 cup (60 millilitres) chicken stock
- 2 tablespoons (30 millilitres) heavy cream
Raquel's seasoned salt:
- 2 tablespoons (30 millilitres) fine sea salt
- 1 tablespoon (15 millilitres) garlic powder
- 1 teaspoon (5 millilitres) onion powder
- 1/2 teaspoon (2 millilitres) ground cumin
- 1 teaspoon (5 millilitres) smoked paprika
Jerk chicken:
- 2 boneless, skinless chicken thighs
- 1/4 cup (60 millilitres) red wine vinegar
- 2 tablespoons (30 millilitres) Raquel’s Seasoned Salt, divided
- 1/4 cup (60 millilitres) olive oil
- 1/2 large onion, cut in half
- 2 tablespoons (30 millilitres) whole allspice, crushed
- 2.5 centimeter piece ginger, with skin on
- 1 bay leaf
- 6 cloves garlic
- 1/2 cup (125 millilitres) green onions, sliced
- 2 Scotch bonnet peppers, cut in half
- 1 tablespoon (15 millilitres) fresh thyme leaves
- 2 teaspoons (10 millilitres) smoked paprika
- 2 tablespoons (30 millilitres) browning
- 2 cups (500 millilitres) shredded mozzarella
- 1/2 cup diced or sliced pineapples
- Cilantro for garnishing
- Smoked paprika
Jerk sauce:
- 1/2 of the Jerk Rub
- 1 cup (500 millilitres) water
- 1/4 cup (60 millilitres) ketchup
- 1/2 Scotch bonnet pepper, finely diced (optional)
- 1 teaspoon (5 millilitres) dark brown sugar (optional)
Homemade tomato sauce:
- 3 tablespoons (45 millilitres) olive oil
- 1/2 medium onion, diced
- 4 cloves garlic, diced
- 4 cups (1 litre) diced heirloom tomatoes
- 2 tablespoons (15 millilitres) fresh basil, chiffonade
- 1 teaspoon (5 millilitres) dried oregano
- Fine sea salt to taste
Directions
Caramelized onions:
- Place a medium skillet over medium low heat and melt the butter. Add the onions, salt and sauté until the onions release fluids and appear brown in colour (10-15 minutes) or caramelize. Add the stock and continue to cook until it evaporates.
- Add the cream and continue to cook for an additional five minutes and set aside in a small bowl.
Raquel's seasoned salt:
- Place all ingredients in a small dish and mix thoroughly with a fork. Keep in an airtight container.
Homemade tomato sauce:
- In a three litre pot, heat oil over medium heat. Add onion and garlic and cook for three minutes.
- Add tomatoes. Reduce heat and simmer, stirring occasionally, for 30 minutes. Add basil, oregano and salt and cook for five minutes more.
- Using an immersion blender, puree sauce to a smooth consistency. Let cool. Store in sterilized jars and keep in the refrigerator for up to two weeks.
Pizza:
- Preheat oven to 375˚F (180˚C).
- Pour red wine vinegar over chicken and season with salt blend. Add oil and rub over chicken. Set aside.
- In the bowl of a food processor, add remaining ingredients for the rub and purée. Using food safety gloves, rub half of the mixture all over the poultry (reserve remaining rub for the sauce.)
- Place on a baking sheet lined with parchment paper, cover with foil and bake for 35 minutes until juices run clear when tested with a knife. Slice chicken and set aside.
- To prepare the jerk sauce, in a one litre saucepan, add remaining jerk rub, water and stir over medium heat. Bring to a boil. Add ketchup, Scotch bonnet pepper (optional). Reduce heat and simmer for about 10-15 minutes or until sauce is slightly thickened to coat the back of a spoon. Taste and adjust with sugar if the sauce is too spicy. Remove from heat and toss with the chicken pieces in a bowl.
- Assemble pizza by spreading three tablespoons (45 millilitres) of the tomato sauce over the pizza dough, add half of the mozzarella cheese over the pies, the chicken (optional could also be added after baking), and bake for three ti four minutes.
- Remove the pies, position the onions over the pizza, drizzle with jerk sauce, garnish with pineapples, smoked paprika and cilantro. Slice and serve at once.
