Recipe: Jamaican Jerk Chicken with Fettuccine

JAMAICAN JERK CHICKEN WITH FETTUCCINE

Jerk is a seasoning mixture, probably used originally in Jamaica to preserve wild boar and other meats. The fragrant, spicy paste does double duty here, forming a deeply flavorful coating for grilled chicken breasts and enlivening the creamy pasta sauce.

4 skinless boneless chicken breast halves
FOR THE JERK SEASONING PASTE:
1/4 cup Firmly-packed cilantro
3 tablespoons water
3 tablespoons minced fresh ginger
2 tablespoons whole black peppercorns
1 tablespoon ground allspice
1 tablespoon brown sugar
2 garlic cloves
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground coriander
1/4 teaspoon ground nutmeg
FOR THE SAUCE AND PASTA:
2 cups chicken broth
1/4 cup whipping cream
12 ounces dried fettuccine
TO SERVE:
cilantro sprigs
lime wedges
salt (to taste)

Rinse chicken and pat dry; set aside.

In a blender or food processor, combine ingredients for the Jerk Seasoning Paste. Whirl until smooth. Reserve 1 tablespoon of the seasoning; cover and refrigerate.

Coat chicken with remaining seasoning paste. Cover and refrigerate for at least 20 minutes or until next day.

WHEN READY TO COOK:
In a wide frying pan, boil reserved seasoning, broth, and cream over high heat, stirring, until reduced to 1 1/2 cups (about 10 minutes). Keep warm.

Arrange chicken on cooking grate. Place lid on grill. Cook, turning once halfway through cooking time, until meat in thickest part is no longer pink (about 10 minutes; cut to test).

Meanwhile, bring 3 quarts water to a boil in a 5- to 6-quart pan over high heat.

Transfer chicken to a board with a well; keep warm.

At once, add fettuccine to boiling water and cook just until tender to bite (about 8 minutes). Drain well; return to pan and add seasoned broth. Mix pasta with 2 forks over medium heat until most of the broth is absorbed; add any juices drained from the chicken.

TO SERVE:
Spoon pasta onto individual plates, top with chicken, and garnish with cilantro. Serve with lime wedges. Season to taste with salt.

Servings: 4
Source: Grill by the Book: Chicken and Other Poultry by the Editors of Sunset Books