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Jerk chicken with rice, peas and Caribbean 'slaw

Levi Roots joins us on the (Camden) beach cooking up a jerk chicken dish with coconut rice and peas plus a hot and fruity Caribbean coleslaw!


For the chicken:

4 tsp all-purpose seasoning2 tsp ground ginger90ml cider vinegar1 Scotch Bonnet, with seeds very finely chopped2 tsp nutmeg, finely grated2 tbsp olive oil 16 chicken wingsLime wedges, to serve

For the 'slaw:

½ Savoy cabbage½ white cabbage½ red onion, peeled½ small mango3 tsp French mustard100ml cider vinegar8 tbsp soft light brown sugar100ml olive oilSalt and pepper1/2 tbsp hot chilli sauce2 red chillies, seeded and cut into fine slivers

For the rice and peas:

1 can coconut milk850ml (1½ pint) warm water1 hot red chilli (ideally Scotch bonnet), whole and undamaged7 allspice berries2 sprigs of thyme1 garlic clove, peeled1 spring onion, bruised with a rolling pin½ onion, roughly chopped400g can 30g black beans, drainedSalt and pepper450g (1lb) basmati rice


For the chicken and 'slaw:

  • Remove and discard the cabbage cores and finely shred the leaves

  • Slice the onion wafer-thin using a mandolin if you have one

  • Peel the mango and cut the flesh into matchsticks

  • Put the mustard, vinegar and sugar in a jam jar. Screw on the lid and give it a good shake.

  • Add the oil, salt, pepper and hot sauce. Shake again then pour into a large serving bowl. Toss in the cabbage, onion, mango and chillies and mix well. Taste for seasoning.

  • Mix together all the marinade ingredients in a shallow dish and add the chicken wings, turning them to coat really well. Cover and marinate in the fridge, ideally overnight, or for at least 1–2 hours.

  • Barbecue the chicken wings, turning them over when they’re patched with brown, for about 10 minutes or so

For the rice and peas:

  • Warm the water in dish before adding coconut milk

  • Add all ingredients, except the basmati, to the saucepan

  • Bring to the boil, cover, then turn down and simmer over a medium heat for 15 minutes

  • Meanwhile, wash the rice, in cold running water until the water is almost clear. Drain, then add to the coconut base.

  • You may need to add some water to bring the level to about 2½cm (1in) above the level of the rice. Season again.

  • Bring to the boil, then cover the rice immediately

  • Turn the heat down to its lowest level and cook for 15-20 minutes - don't stir it, and don't peek inside!

  • Fish out the spring onion, thyme and chilli, give it a fork to stir it up, and serve immediately

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Weekdays 9am