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Caribbean - style Jerk chicken and rice and peas Recipe
Ingredients
- 10 roughly chopped spring onions
- 3 scotch bonnet, seeds and stalks removed, roughly chopped
- 1 tbsp fresh thyme, leaves only
- 1 tbsp ground allspice
- 15g fresh ginger, peeled and roughly chopped
- 2 garlic cloves, roughly chopped
- Juice of 1 lime
- 1 tbsp cider vinegar
- 1 tbsp light brown sugar
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- 1 tbsp sunflower oil
- For the chicken, rice and peas
- 1 tbsp sunflower oil
- 1 onion, diced
- 250g long-grain rice
- 400g light coconut milk
- 410g red kidney beans
- 1 sprig of thyme
- 2 bay leaves
- 3 cloves
- 1 scotch bonnet pepper
- 1 lime, cut into wedges
| TOTAL TIME 1h10m |
YIELD 4 servings |
|---|
Instructions
For the chicken
- Combine all the jerk ingredients in a mini food processor until it forms a marinade.
- Season well. Slash the chicken drumsticks in the fleshy area a few times, then place in a mixing bowl.
- Cover with the jerk marinade and stir to coat.
- Cover and leave to marinate for at least 2 hours, preferably overnight
- Preheat the oven to 180°C/gas mark 4. Place each piece on a griddle or barbeque until golden brown.
- Then, place the chicken on a tray and roast for 35 minutes, until the chicken is cooked.
For the rice and peas
- In a medium saucepan over medium-high heat combine the; coconut milk & thyme.
- Bring to a boil and stir in rice; reduce the heat to low. Cover and cook 20 minutes, or until all the liquid is absorbed.
- Remove pan from heat, remove the thyme sprigs.
- Gently stir in the beans. Cover and let stand 5 minutes before serving.
A recipe from sainsburys
2019-10-02
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