ROASTED JERK CHICKEN WITH GARDEN CHIMICHURRI

Roasted Jerk Chicken with Garden Chimichurri image

Provided by Robert Irvine : Food Network

Time 9h35m

Yield 1 serving

Number Of Ingredients 34

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Ingredients

1 chicken leg (drumstick and thigh)
10 sprigs fresh thyme
1 shallot, diced
2 tablespoons Jerk Spice Rub, recipe follows
6 tablespoons grapeseed oil
3 ounces cauliflower florets
5 cherry tomatoes
Kosher salt and freshly ground black pepper
1/3 teaspoon fresh rosemary
1/3 teaspoon fresh tarragon
3 ounces quinoa
2 tablespoons Garden Chimichurri, recipe follows
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon cayenne powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
2 teaspoons coarse black pepper
2 teaspoons dry thyme
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 tablespoons fresh cilantro, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon red wine vinegar
1 teaspoon olive oil
1 teaspoon minced shallot
1/3 teaspoon minced garlic
A large pinch of red pepper flakes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

Rub the chicken with the thyme, shallots and 2 tablespoons of the Jerk Spice Rub and refrigerate overnight in a baking dish.
Preheat the oven to 350 degrees F.
Combine 2 tablespoons grapeseed oil and 2 tablespoons of the Jerk Spice Rub in a small bowl to make a wet sauce.
Heat 2 tablespoons grapeseed oil in a skillet over medium-high heat. Add the chicken and sear to brown on all sides, 4 to 5 minutes. Remove from the heat and coat with the jerk wet sauce. Transfer to the oven and roast until the internal temperature is 165 degrees F.
Cook the quinoa according to the package directions.
Heat 1 tablespoon grapeseed oil in a second skillet over medium-high heat. Add the cauliflower and cook, without stirring, for 2 minutes. Then add the cherry tomatoes and toss in the heat. Season with salt and pepper, then the rosemary and tarragon.
Remove from the heat and splash with 1 tablespoon water to steam. Add the remaining 1 tablespoon grapeseed oil to make sauce.
Put the steamed quinoa and Garden Chimichurri on a plate. Add the chicken.
Transfer the cauliflower mixture to the skillet with the chicken drippings. Cook over high heat until thickened.
Pour the vegetables over the chicken before serving.
Combine the coriander, ginger, brown sugar, cayenne, garlic powder, onion powder, salt, pepper, thyme, allspice, cinnamon and cloves in a small bowl.
Combine the cilantro, mint, parsley, vinegar, olive oil, shallot, garlic, red pepper flakes and salt and pepper to taste in a small bowl and refrigerate overnight.