by thirschfeld
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A&M's Testing Notes:
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Expand4 chicken thigh and leg qaurters Ask a question about this ingredient
10 ramp bottoms, white only greens reserved Ask a question about this ingredient
2 serrano chiles Ask a question about this ingredient
2 tablespoons fresh lime juice, plus more for basting Ask a question about this ingredient
3 garlic, cloves Ask a question about this ingredient
1 teaspoon allspice Ask a question about this ingredient
1 teaspoon nutmeg Ask a question about this ingredient
1 1/2 teaspoon dried thyme Ask a question about this ingredient
kosher salt and fresh ground black pepper Ask a question about this ingredient
2 bunches red kale, 1 1/2 lbs., rinsed and cut into ribbons Ask a question about this ingredient
resrved ramp tops Ask a question about this ingredient
2 ounces smoked ham, small dice Ask a question about this ingredient
4 tablespoons unsalted butter Ask a question about this ingredient
kosher salt and fresh ground pepper Ask a question about this ingredient
Combine the ramps, chiles, 2 tablespoons of lime juice, garlic, allspice, nutmeg and thyme in a food processor and make it into a paste adding more lime juice if you need to.
Ask a question about this stepSeason the chicken with salt and fresh ground pepper. Rub the paste all over the chicken and set the chicken on a tray and cover. Let marinate for 2 hours at least but 24 hours would be the ultimate.
Ask a question about this stepPreheat the oven to 325 degrees. Place a enameled Dutch oven over medium heat and ad the ham and butter. Once it starts to spit and sizzle add the ramp greens and season with salt and pepper. Add the kale and turn it with tongs until it starts to wilt. Cover it and slide it into the oven.
Ask a question about this stepPlace the chicken on a sheet tray and slide it into the oven next to the kale. Set the timer for one hour. Baste the chicken with the extra lime juice about every 20 minutes.
Ask a question about this stepRemove the greens and the chicken. Turn the oven to broil. Once the broiler is heated slide the chicken in and broil until the tops are crispy and delicious, keep a close eye cause it will burn lickity split.
Ask a question about this stepPlace the kale onto a large platter and arrange the chicken attractively on top. Pour any juices from the roasting pan across the top of the chicken and serve.
Ask a question about this stepYes it is popular in the Caribbean. I was in the Turks and Caicos not long ago and had some great curried goat. It is also eaten a lot in Mexico and Africa. I actually really like it and there are a couple of restaurants in CA and Chicago that are starting to feature it.
For some reason it is not letting me edit the recipe and I just want to add that the ramp tops should be minced. Other than that please forgive all and any typos. The allspice and nutmeg should be ground.
Oh and this isn't just about heat an spice like a lot of jerk recipes. The jerk rub enhances and flavors the chicken and is in addition to unlike many jerk rubs where it is about heat and spice not about the chicken, pork, goat or whatever.
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
This looks wonderful and think I'll make this for dinner tonight. I'm curious about the reference to goat meat in your headnote - is it fairly common in Caribbean and Jamaican dishes? I'm putting together a butchery class for August that will feature goat and it's a little new to both me and the chef who will do the class.