Bloodroot’s Jamaican Jerk “Chicken” | Connecticut Public

Ingredients

• 1 bunch scallions
• 2 shallots, halved
• 5 Jamaican (scotch bonnet type) chilies with stems removed
• 1 2-inch piece fresh ginger
• 6 cloves garlic
• 1/4 cup fresh thyme leaves
• 2 tablespoons ground allspice
• 2 tablespoons dark brown sugar
• 2 tablespoons soy sauce or 2 tablespoons tamari
• 1 tablespoons salt
• 1 tablespoon fresh ground pepper
• 1 cup grapeseed oil
• 1 tablespoon vinegar
• juice of 2 limes
• 3/4 cup small red Salvadorian beans that have soaked for at least 4 hours or overnight
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 scallions, sliced
• 2 cups white rice
• 1 can coconut milk
• 1 large spring of fresh thyme
• 3-1/2 teaspoons salt ((divided in two steps))
• 1 teaspoon fresh ground black pepper
• 1 cup water
• 2 pieces thinly sliced seitan ((add 2 more to feed 4))
• 2 pieces tofu, or soy "chicken" ((add 2 more to feed 4))
• salt ((to taste))
• 1 sprinkle allspice
• 4 sweet potatoes ((1/2 per person))