A tasty one pot jerk chicken where the rice is cooked in the juices from the chicken and spices.
Ingredients
- 1kg Chicken legs
For the marinade
- 2 tbsp dark soy
- 1 tbsp tomato puree
- 3 cm piece ginger, roughly chopped
- 3 scotch bonnet chillies, chopped ( substitute with 4 Jalapenos for less heat )
- 4 tbsp lime juice
- 4 spring onions, roughly chopped
- small handful coriander
For the rice and peas
- 50g coconut oil, melted
- 270g long grain rice
- 400g kidney beans or black beans, drained
- 1 large onion, finely diced
- 1/2tsp all spice
- 250ml chicken stock
- 400ml coconut milk
- 2 sprigs of thyme, leaves only
- 2 cloves garlic, crushed
- 1/2 tsp dried chilli flakes
Method
- Place ingredients for the marinade into a blender and blitz till smooth
- Score the chicken skin with a sharp knife to allow the marinade to absorb
- Place chicken and marinade into a zip lock bag or plastic lidded container and give it a good shake so all the chicken is covered in the marinade. Place in a fridge for a few hours or leave overnight.
- Preheat the oven to 200°C or 180°C fan
- Lightly grease a large roasting tray and put in the onion and garlic. Drizzle over coconut oil and give it a stir. Bake for 10 to 15 minutes, making sure it doesn’t begin to burn. Remove from oven and stir if it looks like it is catching.
- Take out the tray of onion and add the rice, thyme, all spice and chilli flakes. Stir the rice into the onion mix and put the drumsticks on top. Pour in the stock and coconut oil. Cover with foil and bake for 30 minutes.
- Take out of the oven, lift the chicken legs on to a side plate, then add the beans to the rice and lightly stir them through. Replace the chicken pieces and bake without the foil for another 15 minutes.
