WINTER WARMER: CARRIBEAN CANNABIS JERK CHICKEN PIE

JERK is a style of cooking native to Jamaica where meat is either wet or dry rubbed with a hot spice mixture.  Its origin is commonly associated with the Maroons who were African slaves that escaped into Jamaica’s interior when the British captured the island from Spain in 1665.

The recipe for this winter warmer is a Caribbean fiesta of spices that blend seamlessly with the coconut flavoured canna-oil and the spicy terpenes of Seedsman’s Northern Lights.  This recipe makes 6 portions of cannabis jerk chicken pie with approximately 16mg THC per portion.

Check out the video showing you how to make this recipe.

Ingredients

For the pastry: 1 packet pre-rolled puff pastry, all-purpose flour, turmeric (optional) OR see Cannabis Flaky Pastry recipe at end of blog.

1 pack boneless chicken thighs (or breasts)

2 chopped leeks

1 large bell pepper

2 diced carrots

2 diced sweet potato

300ml double cream

½ tbsp Jamaican curry powder

½ tbsp Chinese five spice

2 segments minced garlic

¼ tbsp ginger paste

¼ tbsp fennel seed

½ tbsp thyme

1 diced, scotch bonnet (or ¼ tbsp chilli flakes),

2 tbsp canna-oil  

Method

Prepare the pie pastry

Unpack the pre-rolled puff pastry and roll it out on a lightly floured board.  Cut a third of the pastry and put to one side to use for the pastry lid later.  Fill the pastry dish with the dough and leave a small overhang at the top to join with the pie lid when assembling the dish later. Pop in the fridge until required.

Prepare the jerk chicken

Rub the chicken with the jerk paste, wrap and leave in the fridge to marinade for a couple of hours, but best marinaded overnight.

Set the hob on a medium-high heat and add 2 tbsp of olive oil to the grill pan. Add the chicken pieces and turn occasionally to ensure its cooked well on both sides. This should take about 4 minutes,  The chicken should still be raw in the middle as it will cook when added to the pie filling, and then again in the oven.  Set aside until its cooled down before cutting it into small chunks.

Prepare the pie filling

Pre-heat the oven to 170c.

Using the same grill pan, reduce the hob to a medium heat, add 2 tbsp of olive oil and cook the chopped leaks for 5 minutes.  Add the diced carrots, bell pepper and sweet potato and let these cook down for another 5 minutes, stirring occasionally.

Now add the minced garlic, Chinese five spice, curry powder, fennel seeds, garlic, ginger  and fresh chilli.  Stir the spices into the vegetables and allow to cook for a 1 to 2 minutes. 

Slowly pour the cream into the grill pan, which will soak up all the lovely flavours.  Add the diced chicken and stir in the canna-oil until it is all well combined. Cook on a medium-low heat for approx. 10 minutes.

Assemble and cook

Remove your prepared pastry from the fridge and pour in your pie mixture.   Remove your second pastry layer from the fridge and place over the top of the casserole dish.  Using a little cold water, brush the edges where the trim meets the freshly rolled pastry. Press it together and using a pastry cutter, run the blade across the rim of the pastry dish to seal.

Give it an egg wash with a brush and then pop it in the oven for 30 minutes at 170c.

Tips

• Dosage: Using 2 tablespoons of canna oil (from 14g of decarboxylated bud infused with 4 cups of coconut oil) will provide 16mg of THC per portion. Note, potency depends on the percentage of THC in the bud. Northern Lights has 23% THC content.
• Buy good jerk chicken paste.
• If you cannot find scotch bonnet, use chilli flakes instead.
• Serve with ice cold Guinness Punch – it makes a wonderfully refreshing accompaniment to the Jerk Chicken Pie that goes well with the heat and spices from this dish.

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Homemade Cannabis Flaky Pastry with turmeric

Ingredients

50g butter + 1 tbsp canna-butter

½ tbsp turmeric (optional)

110g plain flour

Salt

Cold water

Method

Wrap the butter and canna-butter in foil and place in the freezer for an hour.

Sift the flour into a large bowl

Peeling back the foil from the wrapper as you go, grate the butter and canna-butter directly onto the sifted flour using the coarse side of the grater.

Combine using a palette knife until its well-integrated. Add a few drops of cold water to the mixture. Using your fingertips (the coldest part of our hands), bring the flour butter mixture together with your hands. Add a little more cold water to the pastry if it’s too dry.  Wrap the dough in cling film and pop into the fridge for 30 minutes.

To roll the pastry out – lightly flour the surface and your rolling pin, then place your rolling pin into the centre of the flour and gently roll back and forth.  Give the dough quarter turns to expand it until it is approx. 4mm thick. 

It is now ready to use to line a pastry dish.  Seal the lid of the pastry by brushing a little cold water along the seal lid seal to bond. Use a straight or fluted pastry cutter around the rim of the pastry to finish.   

Assembly: For the first piece of pastry, flour your surface, roll the pastry with a rolling pin and size it up to fit into the casserole dish.  Make sure you press it down into the corners.

Leave a bit of overhang which can be trimmed off later when you’ve assembled your pie dish. 

When that’s done, just pop it into the fridge until you need to use it. 

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