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GOODNESS
Allspice: No, this isn't a mixture of everything in your spice rack, but rather a dried berry of the pimenta tree. If that's a surprise to you, imagine how Columbus felt -- he thought it was pepper (thus the name pimenta, which is Spanish for pepper). The berries look a little like plump peppercorns and the flavor is pungent, but it is not pepper. The best allspice comes from Jamaica.
For the freshest flavor, you should buy allspice in berry form and grind or crush it as needed. The taste is a pleasant mix of cloves, cinnamon and nutmeg. Used in jerks and for pickling, it goes great with meat and gives a nice kick to soups and stews.
Coriander: Coriander is used in both sweet and savory cooking, adding a mix of lemon and sage-like flavors to any dish. In addition to its culinary flair, coriander has been considered to be an aphrodisiac by the ancients. Whether or not you will find love, coriander seeds add a sweet, fruity note a recipe and are thought to be good for both your mental powers and your digestion.
Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
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Recipe

Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney

serves
prep time: 10
cook time: 333

ingredients

  • chicken
  • 1/3 cup olive oil
  • 5 Scotch bonnet chiles with seeds, chopped (wear gloves when handling chiles)
  • 2 scallions, green and white parts, chopped (about 3 tablespoons)
  • 1/4 cup dried thyme
  • 1 tablespoon dry mustard
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 12 boneless, skin-on chicken breasts (buy bone-in breasts and cut meat from bone)
  •  ,
  • chutney
  • 2 tablespoons vegetable oil
  • 1 small red onion, thinly sliced
  • 1 large ripe but firm mango, peeled, pitted, and cut into 0.5 inch dice (about 1 cup)
  • 1/2 cup cider vinegar
  • 2 tablespoons (packed) brown sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  •  ,
  • Scotch bonnet sauce:
  • 7 Scotch bonnet chiles with seeds, finely diced (wear gloves when handling chiles)
  • 1/3 cup yellow deli mustard, such as French's
  • 1/3 cup freshly squeezed orange juice (from about 1 orange)
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • 1 tablespoon (packed) brown sugar
  • 1 dash curry powder
  • 1 dash ground cumin
  • 1 dash ground coriander
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

directions

In blender or food processor, puree oil, chiles, scallions, thyme, dry mustard, salt, and pepper until smooth. Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.

Make chutney:

In medium saute pan over moderate heat, heat oil until hot but not smoking. Add onion and saute, stirring occasionally, until translucent, 8 minutes. Add mango and vinegar and cook, stirring frequently, until mango is tender, about 3 minutes. Stir in brown sugar and allspice and simmer gently until sugar is melted and mixture is slightly thickened and syrupy, about 4 minutes. Stir in salt and pepper. Transfer chutney to serving dish and cool to room temperature, stirring occasionally.

Make Scotch bonnet sauce:

In medium bowl, stir together all ingredients, stand back to let irritating fumes dissipate, then set aside.

Cook chicken

Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.

Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 8 minutes per side. Transfer breasts to platter and top each with spoonful of mango chutney. Serve, passing additional chutney and hot sauce on side.