Jamaican Jerk Chicken

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At a BBC Good Food Show a while ago I picked up a few spice kits including one for Jamaican Jerk Chicken from Spicentice. Now this spice rub suggests you should use it with chicken legs or thighs, but since I had chicken breasts that needed using that’s what I used – it means the meat is a lot less juicy, but still very tasty. A lot of recipes for jerk chicken suggest you serve it with rice and peas, so I went for a version suggested by the BBC (there’s an alternative recipe for jerk chicken here should you want it too).

Ingredients

For the chicken

  • 300g chicken breast, chopped into pieces (or chicken legs and thighs)
  • 1 onion
  • 3 spring onions
  • 1 garlic clove
  • juice and zest of 1 lime
  • Spicentice Jamaican Jerk Chicken spice rub

For the rice

  • 200g basmati rice
  • 400g can coconut milk
  • 1 bunch of spring onions, sliced
  • 2 sprigs of thyme
  • 2 garlic cloves crushed or finely chopped
  • 1 tsp ground allspice
  • 2 x 410g cans kidney beans, drained

Method

  1. Chop the oninon and spring onions and add to a food blender, add the lime zest and juice as well as the spice rub, plus a pinch or salt and pepper. Rub the marinade into the chicken pieces and leave for at least 30 minutes.
  2. Cook the chicken pieces for 20-25 minutes in a 200oc oven, turning the pieces at least once.
  3. For the rice rinse it thorougly and then add to a pan with all the ingredients except the kidney beans. Add around 300ml of water and salt to season. Bring to the boil and cook for 10 minutes.
  4. Add the beans to the rice, cover with a lid and turn off the heat for a further five minutes.

Note: I forgot to take a picture of this one. Next time I make it I will update the page!

 

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