Cook The Magazine Cover

By COLlive reporter

The Joy of Kosher magazine has launched a cooking contest to promote its new Summer Issue which is bursting with over 50 triple-tested exciting recipes fit for the season.

To enter the “Cook the Cover” challenge you need to prepare the Jamaican-style jerk chicken, photograph the ready dish and post it on their Facebook Wall or on Instagram with the tag #silverspoonstore and #cookthecover or email [email protected].

All senders will automatically be entered to win a beautiful flat Mariposa Platter salad bowl from Silver Spoon worth $150.

The contest is open only to residents of the United States and you must be 18 years or older to win. Winner will be chosen randomly on August 20th at 9am.

Here is the recipe for jerk chicken:

Jerk seasoning is a classic Jamaican-style dry or wet rub. There are many varieties on this classic dish, but most authentic jerk marinades incorporate scallions, scotch bonnets, thyme and allspice. These exotic flavors combine in an amazing way and will make the best grilled chicken you have ever had.

Times

Prep Time : 15 min
Cook Time : 30 min
Ready Time : 45 min

Ingredients

2 whole chickens, cut into eighths
2 bunches scallions
2 scotch bonnet chili peppers (for less heat, use only one or use 2 jalapenos)
1 small onion or medium shallot
1 2 -inch piece ginger
6 cloves garlic
4 sprigs thyme or 2 teaspoons dry thyme
1 1/2 teaspoons allspice
1 teaspoon nutmeg
1/3 cup vinegar
2 tablespoons sugar
1/3 cup oil

Directions

1 Place chicken in large Ziploc bag or large container.
2 Blend remaining ingredients in food processor and pour over chicken.
3 Marinate overnight (12-24 hours).
4 Grill on medium-high heat, covered, until chicken is fully cooked.

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