Jerk Chicken with Rice and Peas
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Jerk Chicken with Rice and Peas
Recipe by Michael Weldon
Ingredients
1kg chicken thighs
marinade
5 spring onion
5 garlic cloves
1 habanero chillies
1 lime, juice and zest
1tbs soy sauce
1tbs Coles brown sugar
1tbs honey
1/2tbs fresh thyme leaves
1/2tsp allspice, ground
1/2tsp black pepper
1/4tsp cinnamon, powder
1/4tsp nutmeg, powder
2tbs Squeaky Gate extra virgin olive oil
to serve
sea salt
green tabasco for serving
2 cups white rice, rinsed
1tsp coconut oil
¼ cup shaved coconut
3 cups coconut water
1/4tsp Coles chilli flakes
1 tin kidney beans
1 spring onion, sliced thinly
Method
In a blender, combine all the marinade ingredients and blend until it becomes a smooth texture.
Pour the marinade over the chicken and coat all over. Place into the fridge to marinate for 6hr- 12hrs.
In a pot or a rice cooker; combine the rice, coconut oil, shaved coconut, coconut water. Cook following the back of pack rice cooking instructions. Once cooked fluff with a fork, add the kidney beans, spring onions and a pinch of salt.
Remove the chicken from the fridge 30mins before you want to cook it. Heat a griddle pan or BBQ until it begins to smoke. Drizzle the chicken with a little olive oil and add to the griddle or BBQ, cook until the outside is charred and dark with the meat just done in the centre. Remove from the heat, season with a pinch of salt and allow to rest for 5 minutes.
Serve chicken with the rice and a good dash of hot sauce.
