Sally Bee's Caribbean jerk chicken
Sally Bee makes a healthy Caribbean chicken dish: jerk chicken inspired by her visit to Barbados for our Bikini Promise + One.
Jerk Chicken with Rice and Peas
Serves 6
Eat once hot and then eat the leftovers cold the next day!
Ingredients:
For the jerk marinade:
1 big bunch spring onions, roughly chopped2 cm piece ginger, peeled2 cloves garlic1 small onion, chopped2 red chillies, deseeded1 tsp dried thyme1 tbsp fresh thyme leavesJuice and zest of 1 lime2 tbsp soy sauce2 tbsp olive oil3 tbsp runny honey1 tbsp ground allspice12 chicken thighs, boned and skinned1 lime, halved1 lemon, halved
For the rice & peas:
150g brown rice1 bunch spring onions, sliced2 large lemon thyme sprigs2 cloves garlic, finely chopped1 tsp ground allspice410g can kidney beans, drained and rinsed200g frozen peas - thawed
To serve (optional):
Choose from: Griddled corn, roasted tomatoes or low fat homemade coleslaw
Method:
Preheat the oven to 180C/gas 4.
To make the jerk marinade: Combine the spring onions, ginger, garlic, onion, chilli, dried and fresh thyme, juice and zest of the lime, soy sauce, oil, honey and allspice in a food processor, and blend to a thick purée.
Make a few slashes in the chicken thighs and place into a bowl or large strong resealable bag. Pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
The Jerk chicken can the be cooked on a lined baking sheet in the oven for 45 minutes or barbecued if you prefer. Turning halfway through cooking. Cook the lemon and lime halves along with the chicken. This will then be squeezed over the whole dish just before serving. Check the chicken is thoroughly cooked before serving.
Meanwhile, prepare the rice & peas: Rinse the rice in cold water, and cook according to the packet instructions.10 minutes before the end of the rice cooking time, add the spring onions, thyme, garlic, allspice, kidney beans, and peas. Add a little more water if needed.
When everything is ready, squeeze the roasted lemon and lime over the chicken and serve with the rice & peas, and some extra hot sauce if you feel brave enough!
Serve with a selection of sides if liked from griddled corn on the cob to roasted tomatoes or a low fat coleslaw.