Jerk Chicken with Spicy Coconut Rice

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Although this recipe involves a long list of spices, please don’t be put off making this dish.  It is in fact a very easy dish to make. Measuring and mixing the spices all together is the most time consuming part for this dish.  What I have also recently done is have all the dry spices all measured up and stored in a few small containers. That way, whenever I fancy making this dish, it is a matter of simply adding the liquid ingredients into the spice mix, rub it all to the chicken pieces, leave to marinade for a couple of hours, grill and done. A super easy evening dinner or a weekend lunch!

KITCHEN KIT:
A grinder or pestle and mortar, 2 ovenproof dishes, a cling film, 2 sauce pans with a lid and a rubber glove.

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Ingredients:

For the Jerk Chicken:
1. 3 tbsp. olive oil
2. 4 chicken thighs, skin on
3. ½ tbsp. Allspice powder
4. ½ tbsp. ground black peppercorns
5. ½ tbsp. dried chilli flakes
6. ¼ tsp. salt
7. 1 tsp. muscovado sugar
8. 1 tbsp. runny honey
9. 25g.fresh flat-leaf parsley, finely chopped
10. 25g.fresh coriander leaves, finely chopped
11. 2 cloves of garlic, finely chopped or grated
12. 1 tsp. ginger powder
13. 3 spring onions, finely chopped
14. 1 lime juice and zest
15. 1 scotch bonnet chilli, deseeded and finely chopped (traditionally this is added but if you are not keen on spicy food you can omit this)

For the Spicy Coconut Rice:
16. 2 tbsp. vegetable oil
17. 1/2 onion, finely chopped
18. 2 garlic cloves, finely chopped or grated
19. 410g. long-grain rice
20. ½ tsp. salt
21. 2 pinches of ground black pepper
22. ½ tsp. cayenne pepper
23. ½ tsp. ginger powder
24. 400 ml. chicken stock
25. 400 ml. coconut milk
26. 400g. or 1 tin of Kidney beans, rinsed and drained
27. 1 tsp. thyme leaves
28. 1 whole Scotch bonnet chilli (left whole)

For the Corn:
29. 2 cobs
30. 1 tbsp. lime
31. A pinch of salt
32. A pinch of ground black pepper
33. A pinch of chilli flakes
34. 3 tbsp. butter, melted

For the Jerk Chicken:
1. Spoon over 3 tbsp. of olive oil in an ovenproof dish, place the chicken thighs skin side down first.
2. Next, place the rest of the ingredients listed on the above ‘Jerk Chicken’ recipe in a spice grinder or pestle and mortar, ground or pound all the ingredients for 2-3 minutes until well combined. Then rub this all over the chicken, if you are using Scotch bonnet chili wear a rubber gloves to handle the chili.

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3. Cover the chicken with a cling film and leave to marinate in the fridge for at least 2 hours, preferably overnight.
4. Next, pre-heat oven to 200°C. place the chicken and bake for 30 minutes, turning the chicken a few times to cook well on all sides. After 30 minutes turn the oven to ‘GRILL’ turn the chicken skin side up and finish them off to grill for 5 minutes to get the skin charred.

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For the Spicy Coconut Rice:
5. Place your sauce pan over a medium heat, add the onion, garlic and thyme, fry for 2 minutes, then add the rice and fry for 1 minute.

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6. Stir the rest of the ingredients listed on the above ‘Spicy Coconut Rice’ recipe. Cover the pan with a lid, reduce the heat to low and allow simmering for 25 minutes until the rice is cooked (check the rice occasionally).

For the Corn:
7. In a small bowl, combine the lime, salt, pepper, chili flakes and melted butter; then set aside your spiced butter mixture.
8. Place your saucepan over a medium heat, add 2 litres of water and bring it to the boil.
9. Once the water is boiling add the corncobs and boil for 10 minutes.
10. Place the corn cobs in an oven proof dish and finish cooking in the oven under the grill for 5 minutes, your corn and your chicken should be grilled in the oven to both finish cooking at the same time.
11. Removed the cooked corn from the oven and brush with the spiced butter mixture all over.

Serve immediately.

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