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