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Jerk chicken with coconut rice and peas and pineapple salsa

Jerk chicken with coconut rice and peas and pineapple salsa

Name: Jerk chicken with coconut rice and peas and pineapple salsa
Yield: Serves 4
Cuisine: American recipes
Ingredients: 8 free-range chicken thighs, skin slashed with a sharp knife; 1 tbsp soy sauce; 2 tsp brown sugar; Juice 2 limes, plus wedges to serve; 25g butter; 1 tbsp olive oil; ½ pineapple, cut into 2cm chunks; ½ bunch spring onions, finely chopped; 4 fresh thyme sprigs, leaves picked, plus extra to serve; For the jerk marinade; 1 scotch bonnet chilli, chopped; 2 garlic cloves, crushed; 3cm piece fresh ginger, grated; ½ tsp ground cloves; ½ tsp ground nutmeg; 1 tbsp ground allspice; 4 spring onions, green parts only, chopped; 8 fresh thyme sprigs, leaves picked, plus extra to serve; 1 tbsp olive oil; For the coconut rice; 350ml coconut milk; 350g basmati rice; 400g tin kidney beans, rinsed and drained

Easy
February 2018

Easy
February 2018

Serves 4
Hands-on time 30 min, oven time 45 min, plus marinating

We’ve made this Jamaican favourite a little bit more special with a fabulous homemade jerk marinade, coconut rice and and a fresh pineapple salsa – wonderful fare for the weekend.

Nutrition: per serving

Calories: 913kcals
Fat: 35.2g (19.6g saturated)
Protein: 48.6g
Carbohydrates: 96.1g (15.7g sugars)
Fibre: 9.1g
Salt: 1g

Nutrition: per serving

Calories: 913kcals
Fat: 35.2g (19.6g saturated)
Protein: 48.6g
Carbohydrates: 96.1g (15.7g sugars)
Fibre: 9.1g
Salt: 1g

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Ingredients

8 free-range chicken thighs, skin slashed with a sharp knife
1 tbsp soy sauce
2 tsp brown sugar
Juice 2 limes, plus wedges to serve
25g butter
1 tbsp olive oil
½ pineapple, cut into 2cm chunks
½ bunch spring onions, finely chopped
4 fresh thyme sprigs, leaves picked, plus extra to serve

For the jerk marinade

1 scotch bonnet chilli, chopped
2 garlic cloves, crushed
3cm piece fresh ginger, grated
½ tsp ground cloves
½ tsp ground nutmeg
1 tbsp ground allspice
4 spring onions, green parts only, chopped
8 fresh thyme sprigs, leaves picked, plus extra to serve
1 tbsp olive oil

For the coconut rice

350ml coconut milk
350g basmati rice
400g tin kidney beans, rinsed and drained

8 free-range chicken thighs, skin slashed with a sharp knife
1 tbsp soy sauce
2 tsp brown sugar
Juice 2 limes, plus wedges to serve
25g butter
1 tbsp olive oil
½ pineapple, cut into 2cm chunks
½ bunch spring onions, finely chopped
4 fresh thyme sprigs, leaves picked, plus extra to serve

For the jerk marinade

1 scotch bonnet chilli, chopped
2 garlic cloves, crushed
3cm piece fresh ginger, grated
½ tsp ground cloves
½ tsp ground nutmeg
1 tbsp ground allspice
4 spring onions, green parts only, chopped
8 fresh thyme sprigs, leaves picked, plus extra to serve
1 tbsp olive oil

For the coconut rice

350ml coconut milk
350g basmati rice
400g tin kidney beans, rinsed and drained

Method

Put all the ingredients for the marinade in the small bowl of a food processor and whizz to a rough paste (or finely chop by hand). Spoon into a large glass/ceramic mixing bowl, then add the chicken, soy sauce, brown sugar and lime juice. Season well and toss to coat the chicken fully. Set aside to marinate for 1 hour.
Heat the oven to 200°C/180°C fan/gas 6. Put the marinated chicken on a large baking tray and cook for 45 minutes until golden brown and cooked through. Test by pushing a skewer into the thickest part and making sure the juices run clear.
After the chicken has had around 20 minutes of cooking time, make the rice. Put 350ml cold water, the coconut milk and a pinch of salt in a large pan with a lid and bring up to a simmer. Add the rice and cook, covered, for 12 minutes or until the liquid has been absorbed. Stir in the kidney beans and set aside off the heat, with the lid on, for 5-10 minutes for the grains to fluff up.
Meanwhile, heat the butter and oil in a frying pan and cook the pineapple for 10 minutes until caramelised all over. Stir in the chopped green spring onions and the thyme, then set aside.
Serve the chicken on top of the rice, sprinkled with thyme, with the pineapple salsa and lime wedges.

Method

Put all the ingredients for the marinade in the small bowl of a food processor and whizz to a rough paste (or finely chop by hand). Spoon into a large glass/ceramic mixing bowl, then add the chicken, soy sauce, brown sugar and lime juice. Season well and toss to coat the chicken fully. Set aside to marinate for 1 hour.
Heat the oven to 200°C/180°C fan/gas 6. Put the marinated chicken on a large baking tray and cook for 45 minutes until golden brown and cooked through. Test by pushing a skewer into the thickest part and making sure the juices run clear.
After the chicken has had around 20 minutes of cooking time, make the rice. Put 350ml cold water, the coconut milk and a pinch of salt in a large pan with a lid and bring up to a simmer. Add the rice and cook, covered, for 12 minutes or until the liquid has been absorbed. Stir in the kidney beans and set aside off the heat, with the lid on, for 5-10 minutes for the grains to fluff up.
Meanwhile, heat the butter and oil in a frying pan and cook the pineapple for 10 minutes until caramelised all over. Stir in the chopped green spring onions and the thyme, then set aside.
Serve the chicken on top of the rice, sprinkled with thyme, with the pineapple salsa and lime wedges.

delicious. tips

Wear rubber gloves when chopping or handling scotch bonnet chillies.
Marinate the chicken overnight in the fridge, in a sealed food bag or a glass or ceramic bowl covered with cling film.
Rice and peas is a classic dish from the Caribbean, where beans are called peas.

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