Persimmon Jerk Chicken

Ingredienser

Persimmon Jerk Chicken

(original recipe multiplied by 6)

12 persimmons

3 sm. red onions

juice of 6 limes

24 T soy sauce

24 T hot sauce

3 c dark brown sugar

12 cloves garlic

6 oz rum

6'' ginger, grated

3 cinnamon sticks

6 t ground cloves

60 peppercorns

6 t mustard seeds

36 allspice berries

Preparation:

Halve and roast persimmons under a broiler until golden brown on top; scoop out flesh

into your food processor.

In a coffee grinder, grind spices.

Puree everything in food processor until smooth. Adjust seasonings.

Marinate chicken at least 8 hrs; 24 hrs if possible.

Grill over med-high heat until cooked through; serve with basmati rice and mixed

veggies.