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).
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
- 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.
- Cook the chicken pieces for 20-25 minutes in a 200oc oven, turning the pieces at least once.
- 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.
- 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!