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Jerk chicken with rice and peas

Ingredients (Serves 4)

  • 4 medium chicken breast fillets​
  • A squeeze of lemon or lime juice 

For the rub:

  • 1½ tsp ground allspice​
  • ½ tsp ground ginger​
  • 2 tsp brown sugar, honey or maple syrup​
  • ½ tsp ground cumin​
  • ¼ tsp ground cloves​
  • ½ tsp cinnamon​
  • ½ tsp salt​
  • ½ tsp freshly ground black pepper​
  • ¼ tsp cayenne pepper optional​
  • 1 tsp rapeseed oi

For the rice & peas:

  • 22g spring onion, sliced​
  • 275g coconut milk​
  • 400g can of kidney beans, drained​
  • 200g basmati rice

Nutritional information (per serving)

  • 477 kcal​
  • 16g Fat​
  • 12g Saturated fat ​
  • 39g Carbohydrate​
  • 12g Fibre​
  • 39g Protein ​
  • 0.39g Salt

Allergens:

  • None

Method

  1. In a large bowl, mix together all the ingredients for the rub. ​
  2. Add the chicken fillets and massage the rub into the fillets until they are evenly coated.​
  3. Allow the chicken to marinate in a covered bowl in the fridge for 30 minutes or overnight. ​
  4. Remove from the fridge and allow to stand for 15–30 minutes before cooking. ​
  5. Whilst the chicken marinates, add the coconut milk and 100ml of water into a deep saucepan, bring to the boil and add the basmati rice. Turn the heat down and cover with a lid. Allow to simmer for 10-12 minutes or until the rice is cooked. ​
  6. When the rice is almost ready (approx. 5 minutes left), stir the kidney beans though the rice and continue to cook until all the liquid is absorbed. ​
  7. Season the rice and peas with the spring onions and add black pepper to taste.​
  8. Cook the fillets on a hot BBQ or in a pre-heated non-stick griddle pan, turning to allow all sides to brown evenly, about 4–5 minutes on each side. ​
  9. Ensure that the chicken is cooked through by cutting into the thickest part of each fillet and making sure it is no longer pink and slightly translucent. ​
  10. When the chicken is fully cooked, remove from the heat and allow to rest for 5 minutes. ​
  11. Stir the kidney beans into the rice and cook while the chicken rests.​
  12. Slice the chicken and serve it with your rice and peas and a squeeze of lemon or lime.