Hey, I don't only cook on weekends, and when I make something I love during the week, I'll post it. This qualifies. It's called a fricassee, but it features jerk seasoning. I'll post the recipe as written, and then my modifications. The recipe is from Milk Street.
JAMAICAN CHICKEN FRICASSEE:
4 TEASPOONS JAMAICAN JERK SEASONING, DIVIDED
KOSHER SALT AND GROUND BLACK PEPPER
3 POUNDS BONE-IN, SKIN-ON CHICKEN THIGHS, TRIMMED AND PATTED DRY
1 TABLESPOON GRAPESEED OR OTHER NEUTRAL OIL
1 MEDIUM YELLOW ONION, HALVED AND THINLY SLICED
4 SCALLIONS, THINLY SLICED, WHITES AND GREENS RESERVED SEPARATELY
1 HABANERO CHILI
⅓ CUP KETCHUP
1 TABLESPOON SOY SAUCE
1 TABLESPOON LIME JUICE, PLUS LIME WEDGES TO SERVE
2 tablespoon packed brown sugar
1 teaspoon ground allspice
1/2 tsp cinnamon
1/4 tsp clove
1/4 tsp nutmeg
1 teaspoon pepper
1 teaspoon garlic powder
1 tsp onion powder
¾ teaspoon dry mustard
¾ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon cayenne pepper
In a small bowl, stir together 2 teaspoons each jerk seasoning and salt, and ½ teaspoon pepper. Use to season the chicken all over. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add half of the chicken skin down and cook undisturbed until deep golden brown, 7 to 10 minutes. Transfer skin up to a plate. Repeat with the remaining chicken.
Pour off and discard all but 2 tablespoons fat from the skillet. To the pan, add the onion, scallion whites, habanero and the remaining 2 teaspoons jerk seasoning. Cook over medium, stirring, until the onion is lightly browned, about 2 minutes.
Stir in the ketchup, soy, lime juice and 1 cup water, then bring to a simmer, scraping up any browned bits. Return the chicken skin up to the skillet. Cover, reduce to medium-low and simmer until a skewer inserted into the thickest part of the thighs meets no resistance, about 20 minutes.
Transfer the chicken to a serving platter. Remove and discard the habanero, then continue to cook the liquid over medium-high, stirring, until thick enough that a spoon drawn through it leaves a trail, 7 to 10 minutes. Remove from the heat, then taste and season with salt and pepper. Pour over the chicken and sprinkle with scallion greens. Serve with lime wedges.
Tip: Don’t underbrown the chicken thighs. Deep, rich browning not only renders fat so the finished dish won’t be greasy, the caramelization develops flavor so that the sauce tastes full and complex.
As I've said before, I love crispy chicken skin, so I'm modifying my recipes to keep it that way. I made the onion jam in one skillet. In a second skillet, I seared the chicken. I was going to finish the chicken in the oven, but the pieces were small enough that by the time I had a nice sear on both sides, using an instant read thermometer, I was able to finish them in the pan to 165-175 degrees. I used half of a jalapeno, cut in half, with the seeds and ribs left. I made an emerald rice in the Instant Pot- 1 cup of rice, 1 cup of water that went into the food processor with some cilantro and parsley and a squirt of oil. Highly recommend.