Jerk chicken with rice & peas

Ingredients

• 1800 gChicken thigh
• 200 gGreen onion
• 15 gGinger
• 15 gGarlic
• 55 gOnion
• 45 gChili pepper
• 3 gThyme
• 45 gLime
• 30 gSoy sauce
• 27.6 gVegetable oil
• 37.5 gSugar
• 12 gAllspice
• 200 gRice
• 400 gCoconut milk
• 800 gKidney bean
• 6 gSalt
• 300 mlWater

Instructions

1. 1

   Prepare the jerk marinade

   • Place all marinade ingredients into a blender: 1 bunch spring onions, 1 tbsp chopped ginger, 3 garlic cloves, 1/2 onion, 3 red chillies, 1/2 tsp thyme, juice of 1 lime, 2 tbsp soy sauce, 2 tbsp vegetable oil, 3 tbsp brown sugar, 1 tbsp allspice, 1 tsp salt. Blend to a thick paste.
   • Taste and adjust: add more chilli for heat or more brown sugar if too salty/sour.
2. 2

   Marinate and cook the chicken

   • Make slashes in the chicken thighs and rub in the marinade. Cover and refrigerate at least 4 hours or overnight.
   • For BBQ: cook indirect over low heat 30–40 minutes (add wood chips for smoke).
   • For oven: preheat to 180 °C (160 °C fan). Place thighs in a roasting tray with lime halves and roast ~45 minutes until cooked through.
   • Squeeze roasted lime over the chicken before serving.
3. 3

   Make the rice & peas

   • Rinse the rice until the water runs clear.
   • Put rice in a large saucepan with coconut milk, 300 ml cold water, 1 bunch spring onions (for rice), 2 thyme sprigs, 2 chopped garlic cloves, 1 tbsp allspice and salt.
   • Bring to a boil, reduce to medium, cover and cook for 10 minutes.
   • Add the kidney beans, cover and remove from heat. Let sit 5 minutes until liquid is absorbed.
4. 4

   Serve

   • Plate the chicken with rice & peas.
   • Garnish with sliced spring onions and squeeze lime over. Serve with hot sauce if desired.