Jerk Chicken with Rice & Peas

Ingredients

• 12chicken thighs, bone-in, skin-on
• 1/2lime, roasted alongside chicken; squeezed over to serve
• 1 bunchscallions, for jerk marinade
• 1 tbspginger, chopped; for marinade
• 3 clovesgarlic, for marinade
• 1/2onion, for marinade
• 3red chili, chopped; for marinade — add more to taste
• 1/2 tspthyme, for marinade
• 1lime, juice only; for marinade
• 2 tbspsoy sauce, for marinade
• 2 tbspvegetable oil, for marinade
• 3 tbspbrown sugar, for marinade; adjust to balance seasoning
• 1 tbspallspice, for marinade
• 1 cupbasmati rice, rinsed
• 1 2/3 cupscoconut milk, for rice and peas
• 1 bunchscallions, for rice and peas
• 2 sprigsthyme, for rice and peas
• 2 clovesgarlic, chopped; for rice and peas
• 1 tbspallspice, for rice and peas
• 1 3/4 lbkidney beans, drained; for rice and peas; added off heat
• 1 tspsalt, for the marinade, plus a pinch for the rice
• 1 1/4 cupswater, for the rice and peas

Method

1. 1

   Blend the scallions, ginger, 3 garlic cloves, onion, chilies, thyme, lime juice, soy sauce, oil, brown sugar, allspice and 1 tsp of salt in a food processor to a thick paste. Taste it — it should be bold and salty; add more chili for heat or more sugar to balance.

2. 2

   Slash the chicken thighs a few times, pour the marinade over and rub it into every cut. Cover and marinate overnight in the fridge.

3. 3

   To barbecue, light the coals an hour ahead and cook the chicken over slow, indirect heat for about 30 minutes, until the thickest part reaches 165°F. Wood chips on the coals give a smokier flavor.

4. 4

   Or heat the oven to 350°F, put the chicken in a roasting pan with the lime halves and cook for about 45 minutes, until tender and 165°F in the thickest part.

5. 5

   While the chicken cooks, put the rinsed rice in a large saucepan with the coconut milk, scallions, thyme, the 2 garlic cloves, allspice and 300 ml of cold water. Season with a pinch of salt and bring to a boil over high heat.

6. 6

   Once it boils, turn the heat to medium, cover and cook for 10 minutes.

7. 7

   Add the kidney beans, cover, take the pan off the heat and leave for 5 minutes until all the liquid is absorbed.

8. 8

   Squeeze the roasted lime over the chicken and serve with the rice and peas, and hot sauce on the side.

Nutrition per serving