Jamaican Jerk Chicken
I found this recipe for 4 in a magazine so halved the ingredients so it makes a nice meal for two. Its easy and a pleasure to prepare and is simply yummy!
Jamaican Jerk Chicken
I found this recipe for 4 in a magazine so halved the ingredients so it makes a nice meal for two. Its easy and a pleasure to prepare and is simply yummy!
Cooking Instructions
- 1
To start, place the chicken in a dish suitable for the fridge and prong each piece a couple of times with a fork. At this stage you will need: 1/2 of the lime, a tablespoon and a half of coconut milk and a tablespoon of jerk spice.
- 2
Mix together the juice of half a lime, a tbsp and a half of light coconut milk and a tablespoon of jerk chicken spice
- 3
Once mixed - massage into chicken pieces evenly and place in the fridge for 15 minutes (you can leave for longer if you want stronger marinade)
- 4
Pre-heat the oven to gas mark 6. Place chicken in a small roasting tin and cook for 40/50 minutes, turning part way through.
- 5
Mix together 200ml of coconut milk and 100ml cold water into a jug
- 6
When the chicken has had about 30 minutes - put the oil into a deep frying pan and heat. Add chopped spring onions and fry to soften.
- 7
Rinse the basmati rice and add to the pan with the kidney beans. Then add the water and coconut milk mixture and cook until rice is soft (note: you may need more water to ensure rice is cooked so monitor and taste!). When its nearly done, with 5 minutes to go - add the frozen peas.
- 8
When everything is cooked, keep it warm while you toast some naan bread. Once thats ready, serve and enjoy spritzing the meal with the left over lime juice!
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