Ingredients

1 to 2 Scotch bonnet peppers, stems removed cup (125 mL) fresh thyme leaves and tender stems, lightly packed cup (125 mL) coarsely chopped onion 4 green onions, sliced 3 cloves garlic cup (50 mL) red wine vinegar cup (50 mL) peanut oil cup (50 mL) soy sauce 1 tsp (5 mL) ground allspice tsp (2 mL) ground cinnamon tsp (2 mL) ground nutmeg tsp (1 mL) ground cloves 3 to 4 skinless, boneless chicken breasts or 6 to 8 thighs

Description

The Natural Sugariness Of Sweet Potatoes Begs For Flamboyant Flavours And Refreshing Lime. So Turn Up The Heat - And The Flavour - With Jerk Sauce Very Similar To That Created By Luncheon Chef Lili Sullivan At Bloomfield's Carriage House Restaurant In Pri

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