Jerk chicken

Start by preparing the marinade: finely chop green onions, a white onion, half a head of garlic, a piece of ginger, and a hot green pepper (if available). If not, it can be omitted.

Start by preparing the marinade: finely chop green onions, a white onion, half a head of garlic, a piece of ginger, and a hot green pepper (if available). If not, it can be omitted.

Add one tablespoon of apple cider vinegar (or regular vinegar), spices such as salt, pepper, thyme, and a pinch of paprika.

Add half a teaspoon of cinnamon, half a teaspoon of nutmeg, a drizzle of olive oil, and the juice of one orange to bring the ingredients together.

Mix all the ingredients well to form the marinade.

Cut the whole chicken into halves lengthwise, then coat the chicken with half of the marinade. Let it marinate in the fridge overnight.

Keep the remaining marinade in the fridge for later use.

The next day, place the chicken in a baking tray and roast in the oven for about 45 minutes to 1 hour. Start by setting the oven to the highest temperature, then reduce it to 180°C (350°F).

After the chicken is roasted, cover it with aluminum foil and leave it for another 30 minutes to tenderize.

Meanwhile, take the remaining marinade, add a piece of butter, and simmer it on low heat until it thickens.

Add the juices released from the chicken during roasting to the sauce and stir well, then remove from heat.