Ingredients
- Chicken Thighs (12 pieces)
- Lime (1/2)
- Spring Onions (1 bunch)
- Ginger (1 tbsp chopped)
- Garlic (5 cloves)
- Onion (1/2)
- Red Chilli (3 chopped)
- Thyme (1/2 tsp)
- Lime Juice (Juice of 1)
- Soy Sauce (2 tbsp)
- Vegetable Oil (2 tbsp)
- Brown Sugar (3 tbsp)
- Allspice (2 tbsp)
- Basmati Rice (200 g)
- Coconut Milk (400 g)
- Kidney Beans (800 g)
Instructions
Steps
- Prepare the jerk marinade by blending spring onions, ginger, garlic, onion, red chilli, thyme, lime juice, soy sauce, vegetable oil, brown sugar, and allspice in a food processor with 1 tsp of salt until smooth. Stir as needed to achieve a thick paste without adding water.
- Taste the marinade and adjust seasoning, adding more chillies for spiciness or brown sugar for balance if needed.
- Score the chicken thighs and coat them with the marinade, ensuring it gets into the cuts. Cover and refrigerate overnight to marinate.
- If grilling, prepare the barbecue with coals about an hour ahead. Optionally, add wood chips for authentic flavor. Cook the chicken over indirect heat for approximately 30 minutes.
- For oven cooking, preheat to 180°C (160°C fan/gas 4). Place the chicken in a roasting tin with the lime halves and roast for 45 minutes until fully cooked.
- While the chicken cooks, rinse basmati rice under cold water. In a large saucepan, combine the rice with coconut milk, spring onions, thyme, garlic, allspice, and 300ml of cold water. Season with salt and bring to a boil.
- Once boiling, reduce to medium heat, cover, and simmer for 10 minutes.
- Add the kidney beans to the rice, cover, and let it sit off heat for 5 minutes until liquid is absorbed.
- Serve the chicken with the rice and peas, drizzling with roasted lime juice and adding hot sauce if desired.