This is a modified version of an Ainsley Harriott recipe that has been in my scrapbook for years. You’ll feel comforted and full when you’ve finished!
For 2 adults and a little one you will need:
For the Jerk chicken:
- 5 chicken thighs
- 2 tbsp tomato puree
- 2 tbsp Jerk seasoning powder (we use a Schwartz mix)
- 1 tbsp soy sauce
- 1 tbsp honey
For the rice and beans:
- 25 g butter
- 1 garlic clove finely crushed
- 2 spring onions finely chopped
- 100 ml coconut milk
- 150 g basmati rice
- 1 tin red kidney beans + juice from the can
- 1 sprig fresh thyme (optional)
- 350 ml boiling water
- 1 green chilli chopped
- salt & pepper to taste
Pre-heat the oven on to 180 C. Mix the jerk seasoning, soy sauce, honey and tomato puree. Score the chicken skin and coat the thighs in the jerk mixture. Pop the chicken on a roasting tray in the oven and start cooking the rice.
Cook the garlic and onions in the butter on a low heat for a couple of minutes (do not allow to brown). Add the coconut milk and bring it to the boil. Stir in the rice, beans (and the juice from the can), salt, thyme, water and chilli. Cover the pot and bring the rice back to boil.
Reduce the heat and simmer for 20-25 minutes until the rice is tender and most of the liquid has gone. It’s ok if it looks a little sticky.
The chicken should take about 30 minutes. Check it’s cooked – the meat next to the bone shouldn’t look pink. Any juice should run clear from the chicken. Serve on a bed of rice and beans (with a beer for mum & dad).
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