Name: Jerk chicken with rice & peas
Yield: 6 servings
Cuisine: Jamaican
Ingredients: 12 Chicken Thighs; 1/2 Lime; 1 bunch Spring Onions; 1 tbs chopped Ginger; 3 cloves Garlic; 1/2 Onion; 3 chopped Red Chilli; 1/2 teaspoon Thyme; Juice of 1 Lime; 2 tbs Soy Sauce; 2 tbs Vegetable Oil; 3 tbs Brown Sugar; 1 tbs Allspice; 200g Basmati Rice; 400g Coconut Milk; 1 bunch Spring Onions; 2 sprigs Thyme; 2 cloves chopped Garlic; 1 tbs Allspice; 800g Kidney Beans

Chicken

6 servings

880 cal/serving

Instructions

Step 1

Blend the jerk marinade ingredients in a food processor to a thick purée (do not add water)

LimeSpring OnionsGingerGarlicOnionRed ChilliThymeLimeSoy SauceVegetable OilBrown SugarAllspice

Step 2

Taste the marinade and adjust heat or sweetness by adding extra chopped chilli or brown sugar as needed

Red ChilliBrown Sugar

Step 3

Make slashes in the chicken thighs and pour the marinade over them, rubbing it into all crevices; cover and marinate overnight

Chicken Thighs

Step 4

If barbecuing, get the coals burning about 1 hour before cooking and cook the chicken over slow indirect heat (add wood chips for smoke) for 30 minutes

Chicken Thighs

Step 5

For oven cooking, heat oven to 350°F, place the chicken in a roasting tin with the lime halves and roast for 45 minutes until cooked through.

Chicken ThighsLime

Step 6

Rinse the rice and combine it in a saucepan with coconut milk, spring onions, thyme, chopped garlic and allspice, season, add 300ml cold water and bring to a boil, then reduce heat, cover and cook for 10 minutes

Basmati RiceCoconut MilkSpring OnionsThymeGarlicAllspice

Step 7

Add the kidney beans to the rice, cover and leave off the heat for 5 minutes until the liquid is absorbed

Kidney Beans

Step 8

Squeeze the roasted lime over the cooked chicken and serve with the rice and peas

Chicken ThighsLime