Oven Roasted Vegan Jerk Chicken

Oven Roasted Jerk Chicken 

Roasted Mushrooms:

3ea Tree Mushrooms (medium-large, halved)

2T Jerk Seasoning (mix of allspice, red pepper flakes, thyme, onion, garlic, salt, sugar)

1-½ T Coconut Oil (or your preferred oil)

1t Liquid Smoke

1T Jim Beam Apple Liqueur

Mix all ingredients with the exception of the mushrooms in a small bowl. Line Tree Mushroom in small baking pan line with foil (foil optional, purposed for easy clean up). Brush mushrooms (with pastry or basting brush) with the seasoning mix. Be sure to reserve about a teaspoon of the jerk seasoning mix for later use on the chicken*. Roast mushrooms at 375 F for approximately 20-25minutes. Allow mushrooms to cool and shred with two forks. Set aside for layering in the dough.

Mock Chicken Skin:

3ea Sheets Rice Paper (square, diagonally cut)

¾ c Potatoes (thinly shaved, and stored in water)

Lay out thinly sliced potatoes on a square sheet of plastic wrap [be sure to line up potatoes ½ in away from- & parallel to the 90 degree corner of the plastic wrap]; into a 90 degree triangular shape mimicking  the shape of the diagonally cut square rice paper sheets. Lay the cut rice paper on top and wrap the mock skin with remaining half of the plastic wrap. Store in the refrigerator.

 

Dough:

1T Chicken-less Bouillon (or one tablet of roasted vegetable bouillon)

1T Jerk Seasoning

1t Lemon Juice (fresh)

3/4c Water

1c Vital Wheat Gluten

1T Baking Powder

Mix together the first four ingredients until thoroughly combined. Pour seasoning liquid over pre-measured vital wheat gluten and baking powder. Mix until dough forms and knead dough in your hands for approximately 1 minute.  Squeeze the dough to push out any large air bubbles, return to the bowl and allow dough to rest for approximately 10-15 minutes.

Cut the dough in half, proceed to roll out the first half of the dough into a rectangle shape to approximately ¼- ½ in. thick. Lay a layer of shredded mushrooms down and proceed to add the other half of the dough on top. Roll out the dough so the mushrooms are completely flushed to the dough. Add any additional mushrooms on top and proceed to fold the dough in thirds widthwise. Roll out the dough once more into a ½ in rectangle, this is to further knead the dough with the mushrooms to create more layers. Finally fold the dough into thirds once more and portion out your chicken* thighs. Wrap each thigh in mock chicken skin. If you are not immediately cooking your chicken*, wrap them individually in plastic wrap to prevent the mock skin from oxidizing.

Pan sear chicken* and brush with remaining Jerk rub leftover from roasting mushrooms. Bake for 35-40 minutes at 375 F. Serve with salads, Caribbean Rice and Peas, or Bahamian Mac n’ Chz

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