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John and Lisa's Weekend Kitchen

John’s jerk chicken & rice and peas

This week, John and Lisa are bringing flavours from across the globe into their Weekend Kitchen. John starts with some delicious Jerk chicken served with rice and peas.

John's jerk chicken & rice & peas

Serves 4

Ingredients

Jerk chicken

8 chicken thighs, bone in 

Juice of 2 limes

1 tsp salt

Sauce

1 tbsp oil

1 big bunch of spring onions, chopped

2tbsp ground allspice

1 thumb sized knuckle of ginger, grated

4 cloves of garlic, smashed

2 tbsp Worcestershire sauce

1 tbsp salt

1-2 scotch bonnets, halved

3 tbsp of brown sugar

100ml stout

Bunch of fresh fresh thyme, tied with string

Rice and peas1 tbsp oil

1 can of black eyed beans

1 can coconut milk

2 cups of rice

1 small onion, chopped

1 clove garlic

2 tsp dried thyme

1 scotch bonnet pepper, halved

Water (as many cups as needed to bring total quantity of liquid to 5 cups.)

Corn on the cobs, to serve


Method

1. Preheat the oven to 200 conventional 180 fan. 2. Slash the chicken thighs all the way to the bone and rub liberally with salt and lime juice. Leave to sit for 20 minutes if possible. 

3. For the sauce, set a pan over a medium heat with a little oil and add the spring onions, allspice, smashed garlic, Worcestershire sauce, grated ginger, stout and two scotch bonnets, cut in half. Cook for approx. 5 minutes until everything begins to soften. Add the bunch of thyme and cook for another minute.

4. Remove one whole scotch bonnet from the pan and then add everything else to a blender and blitz. 

5. Meanwhile, heat a griddle pan over a high heat, drizzle the chicken with some oil and griddle until well coloured, turning twice so that it colours all over.

6. Pour two thirds of the blitzed sauce over the cooked chicken and then bake in the oven for 35 - 40 minutes. 

7. Heat the remaining sauce, adding back in the scotch bonnet halves removed earlier if a spicier result is desired. Remove the scotch bonnet before serving.

8. For the rice and peas, put a pan on the heat with the oil, then add the garlic, chopped onion and scotch bonnet halves. Cook for a few minutes until soft, then add the thyme and the rice and cook over a high heat for 2 minutes.

9. Drain the liquid from the can of beans into a measuring cup and add one cup of it to the pan, along with the beans. Then add the can of coconut milk, followed by enough cups of water needed to make 5 cups of liquid in total, in the pan. 

10. Stir well, cover and bring to the boil. Then turn the heat down low, cook for 5 minutes, and then turn off the heat and leave for 15-20 minutes, without touching. 

11. Serve the cooked chicken with a little gravy drizzled across the top, alongside the rice and peas and some corn on the cobs.

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John and Lisa's Weekend Kitchen