For those of you who don’t speak much patois, maybe I should first of all explain that batty is the patois word for your backside. The name of the dish comes from the fact that the chicken gets a beer can stuffed up its batty and is thus steamed and roasted at the same time.
This is an absolutely gorgeous dish that you just have to try! As the chicken gets steamed and roasted at the same time, the meat comes out juicy and succulent in a way you hardly knew chicken could be. It’s also great because you can play around with the ingredients and choose your favourites or make it slightly different every time you cook it.
Best of all – it takes very little time to make!
- a whole chicken
- seasoning of your choice
- a can of guinness (or any other beer really)
- a few cloves of garlic
- salt & pepper
- chillies or pepper sauce
- olive oil
- Prepare and season the chicken the way you like it best. Don’t forget to rub seasoning under the skin. Leave the chicken to season for as long as you like – we would normally let it soak in a mix of grated onion, herbs and chillies or scotch bonnet pepper for up to three days. Or more if John gets his way.
- When it’s time to cook, start by preheating your oven to 240°C/475°F/gas 9 or getting the BBQ started
- Open the top of the beer can with a can opener and pour just over 1/3 of the beer into a glass. This you can either drink whilst cooking or pour into the rice or hard food or whatever you are cooking for a side.
- Put salt, pepper, chillies, garlic cloves, escallion and herbs (or whatever mixture of flavours you would prefer) into the can
- Gently lower the chicken over the can, so that it sits firmly on the beer can
- Pour the remaining seasoning from the bowl the chicken was in into a cup and add some olive oil
- Brush some oily seasoning over the chicken
- Put chicken in the oven and turn the heat down to 200°C/400°F/gas 6 and cook the chicken for about an hour and a half. Brush some more oily seasoning mixture over it ever half hour. If you’re using the BBQ put it on top of a small oven tray to keep it from toppling over, put the lid down and follow the same procedure as for the oven.
When the chicken is done, cut it into nice pieces and serve with savoury rice, rice & peas, roast potatoes, hard food or whatever tickles your taste buds. I can promise that you’re in for a treat!
Everybody in this house agrees that stews are fabulous food, but we have very different ideas of what makes a stew. I love beans and lentils, the kids want potatoes, carrots and stuff, and John is not convinced that either “peas” or root veggies are the bees knees. The kids don’t want meat on the bone, whereas John and I prefer it that way. I’m telling you, Scandiribbean fusion food can be a very tricky cuisine to master to everyone’s liking.
Yesterday, I made a version of stew chicken that combined Swedish style with West Indian taste. The good thing about this one is that everybody gets something they like. As usual, I cooked for a battalion and without any real measurements, but here’s a rough guide:
- 4 onions
- 4-6 cloves of garlic
- 4 carrots
- 4 baking potatoes, or 8 “normal” ones
- 1 swede (the vegetable!)
- 4 turnips
- tomato puree
- 12 tomatoes (or 2 tins of tomatoes)
- 1 scotch bonnet (or other chillies or pepper sauce)
- fresh ginger
- bay leaves
- lemon juice
- soy sauce
- maggi sauce
- 1 pint of guinness
- 1,5 litre chicken stock
- salt & black pepper to taste
- olive oil
- molasses or brown sugar
- raw chicken on the bone cut in small pieces
- meat of a cooked boiler hen (optional)
- Season the raw chicken in a mix of soy sauce, maggi seasoning, lemon juice and salt/pepper/chilli for a day (shorter if you must)
- Chop the oinions and the garlic
- Peel the ginger and cut in a couple of big bits (so it’s easy to spot them and take them out later)
- Peel and chop all veggies into large cubes
- Heat up olive oil and molasses or brown sugar and stir until the sugar has melted.
- Add the chicken and stir vigorously until it has a nice brown colour
- In a Dutch put or slow cooker or big stew pot, heat up olive oil and add onions, garlic and scotch bonnet (or pepper sauce). Go gentle on the chilli – this dish is not meant to be hot it should just have a gentle warmth to it.
- When the onion is soft, add all the vegetables, the ginger, chicken stock, guinness, tomatoes and tomato puree and bring to the boil.
- Turn the heat down until you have a nice simmer, and add the chicken bits.
- Allow to simmer for about 40 minutes (if it looks to “watery” take the lid off and allow it to reduce for another 20 while you cook the rice)
- To please people who are scared of meat on the bone, you can now either add precooked meat to the stew, or fish some of the stew (without the bone chicken bits) out to another pot together with the boneless chicken.
- Check the taste and add salt/pepper/chilli/lemon juice/chicken stock/tomato puree/guinness or whatever you feel you’d like some more of. Ideally, the taste should be slightly different each time you make a stew. Chopped cilantro and /0r a few sprigs of thyme is nice.
Serve with rice, rice & peas, some fresh bread, with a salad or eat just as it is. Any way that works for you is good! =)
You can put the stew in the freezer and save it for a rainy day, or one of those when you don’t feel like cooking but still want a nice home cooked meal.
Up for something exotic with a touch of coconut? Why not try this Chicken Rundown with wine and one of our tasty rice dishes like Callaloo Rice or Rice & Peas?
- 6 boneless, skinless chicken breasts
- 1tbsp vegetable oil
- 2tbsp white wine
- 1 jar Walkerswood Coconut Rundown Sauce
- 1dl fresh cream
- 2tbsp fresh cilantro, chopped
- salt & pepper to taste
- 2 cloves garlic, pressed
- leaves from a big sprig of thyme
- 1 onion, finely chopped
- 1tsp grated fresh ginger root (optional)
- Wash and dry chicken and cut into cubes.
- Marinate the chicken for at least 1hour in the garlic, thyme, salt and pepper onion and ginger.
- Heat oil in a skillet.
- Remove the chicken and reserve the seasonings.
- Saute chicken pieces until brown.
- Add reserved seasonings and cook for 1minute.
- De-glaze pan with wine, add coconut rundown sauce and cream, reduce heat and simmer for 5 minutes or until chicken is cooked.
- Add the cilantro.
- Serve with Callaloo Rice or Rice & Peas
With summer on our doorstep, salads seem to be more tempting again. I don’t know about you, but certain food I just refuse to eat in the winter and certain food I won’t have in the summer. Salad as a main dish is summer food to me, so this is when I begin to dig the big salad bowls out and experiment with whatever I can find on my shelves and at my local greengrocer’s.
This salad gets its tart, spicy touch from the escoveitch sauce, which is a Jamaican pickle sauce.
- 2 large chicken breasts
- 1 clove garlic, crushed
- salt and pepper to taste
- 1 sprig fresh thyme, chopped
- 90ml Walkerswod Escoveitch Sauce
- 1 onion, sliced
- 1 carrot, julienned
- A mix of ‘normal’ salad ingredients like lettuce leaves, tomatoes, cucumber slices etc
- Season the chicken breasts with garlic, salt, pepper and fresh thyme and grill them.
- Heat Escoveitch sauce adding julienned carrots and onion slices.
- Slice chicken and pour pickles and sauce over.
- Allow chicken to cool.
- Mix chicken with salad.
- Add some of the sauce – how much depends on your taste – and a little olive/vegetable oil.
I don’t know about you, but I just love the name of this dish! lol Whole Jerk chicken cooked in beer – tastier than you might think and well worth trying!
- 1 whole chicken
- 4tbsp Jerk seasoning
- 1 small onion
- garlic powder
- 1 can of beer
- 4tbsp butter
- Clean chicken and season with salt, garlic powder and Jerk.
- Cut onion and stuff inside chicken
- Let ‘stew’ in fridge over night.
- Preheat oven to 220*
- Pour beer into roasting pan.
- Stick chicken in the beer and bake for an hour or until done.
- Baste with butter throughout.
- Serve with Rice & Peas and Reggae Reggae Sauce
- Add extra Jerk if you like it hotter
- Use juice from chicken to make gravy or put in freezer to use for chicken stews or soups.
This chicken is spicy but not hot. A brilliant example of Compromise Cuisine – the rest of the family can add as much hotness they can take and I can still enjoy the same dish… =)
- 4 chicken breasts
- 3tbsp curry powder (choose one you like)
- 1tsp ground black pepper
- 1tsp seasoning salt
- 1tsp cayenne pepper
- 1tbsp basil
- 1tbsp garlic
- 4tbsp olive oil
- 1 small onion
- 2 large potatoes
- 0.5 cup water
- Mix 1 (of the 3) tbsp curry powder with the other seasonings and season the chicken.
- In a skillet, stir 2tbsp curry powder in the oil for 10-15 sec.
- Add the chicken and cook for 3 mins on each side
- Add 0,25 cup of water and cover skillet with a lid.
- Allow to simmer for 10mins.
- Pour another 0,25 cup water into the skillet and let simmer for another 15mins.
- Put sliced onion and potatoes in the pan and allow to cook for 20mins.
Chicken is an all-time favourite in this house. A friend of mine calls it the Black Man’s Trap and says chicken is the reason why there are no black superheroes. I don’t know about that, but I do know chicken is always chicken and a touch of mint gives it a special kind of umph!
- 4 chicken breasts
- 1tsp ginger
- 1tsp paprika
- 1tsp red pepper
- 1 lime
- 1tbsp oil
- 1 orange
- 0,5 cup sliced sweet onion
- 2 large cloves of garlic
- 1 large yellow bell pepper
- 1tbsp cornstarch
- 2tbsp chilli sauce
- 0,25tsp allspice
- 0,5tsp nutmeg
- 2sprigs (or more) fresh mint
- Dice the chicken, place it in a bowl and add ginger, paprika, red pepper and zest from the lime.
- Place in fridge for a minimum of 15 mins, but ideally over night.
- Heat oil in a skillet and add sliced onions, yellow bell pepper and crushed garlic.
- Fry al dente (roughly 3mins) and remove from heat.
- Put veggies on a plate for later.
- Heat skillet again and fry the chicken for 3-4 mins.
- Add the juice from the lime and the orange, 2tsp orange zest, chilli sauce, allspice and nutmeg.
- When liquid comes to a boil, add the veggies and the cornstarch.
- Let simmer for a couple of minutes until it gets the right sauciness (pun intended!)
- Add mint and serve over rice.