Stoneface Dolly's jerk chicken on D is for Dinner
Little Italy restaurant launching new cookbook this month
In the basement of Little Italy restaurant Stoneface Dolly's, there's a blue binder filled with 15 years worth of recipes.
Now, some of those recipes — like molasses bread and the restaurant's signature "diablo sauce" — are seeing the light of day in the brand new Homestyle Gourmet: A Stoneface Dolly's Cookbook.
The cookbook's launch takes place next Monday and Tuesday at the Preston Street restaurant, with proceeds going to two local charitable organizations: Grammas to Ambuyas, which supports African grandmothers caring for children orphaned by AIDS, and Citizen Advocacy, an organization that provides community support to people with disabilities
Today on D is for Dinner, CBC All in a Day host Alan Neal gets to sample one of the dishes found in its pages: Stoneface Dolly's classic jerk chicken.
Stoneface Dolly's Jerk Chicken
Ingredients (dry rub)
- 5⅓ tbsp. allspice
- 5⅓ tbsp. ground thyme
- 5⅓ tbsp. black pepper
- 1 tbsp. ground ginger
- 1 tbsp. garlic powder
- 1 tbsp. salt
- 1 tbsp. cinnamon
- 1½ tsp. nutmeg
- 1½ tsp. red pepper flakes
Ingredients (wet spice mix)
- 1 tbsp. allspice
- 1 tbsp. ground thyme
- 1 tbsp. black pepper
- 1 tsp. salt
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. red pepper flakes
- 8 garlic cloves
- 2-inch piece of ginger root
- 6 scotch bonnet peppers
- 1 large red onion
- ½ cup cider vinegar
- ¼ cup liquid honey
- Boneless, skinless chicken breasts or thighs (recipe makes at least 12, but you can use fewer)
- 1 tub plain yogurt
- Combine all the dry rub ingredients in a bowl and stir until evenly distributed. (The dry rub can be stored in a sealed container for at least one month.)
- Peel and roughly chop the onion, garlic and ginger.
- Remove the stems from the scotch bonnet peppers.
- Place the peppers, onion, garlic and ginger in a food processor and purée until well blended.
- Add the allspice, thyme, pepper, salt, cinnamon, nutmeg and red pepper flakes to the food processor and purée a second time, scraping the sides until the mixture is smooth.
- Combine the vinegar and honey in a measuring cup with a lip and add the mixture slowly to the running food processor until it's blended. (If you're not using it right away, the marinade can be stored in a covered container in the refrigerator for one week or be frozen.)
- Spread boneless, skinless chicken breasts/thighs in a container large enough to allow for a single layer.
- Sprinkle both sides of the chicken liberally with the dry rub, rub it in, and allow it to sit for one hour.
- Mix two parts of the wet spice mix with one part plain yogurt — enough to coat the amount of chicken you're marinating — and whisk until combined.
- Add the marinade to the dry-rubbed chicken, toss until well coated, and allow to sit for at least 30 minutes.
- Cook on a barbecue or in an oven heated to 400 F for 12-15 minutes, depending on the size of the pieces.
- The chicken can then be sliced and used to make sandwiches, wraps or salads. It can also be served whole over rice and accompanied by fruit chutney, black bean salsa and/or yogurt raita.