Easy jerk chicken with rice & peas

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Levi Roots

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Recipe by Levi Roots

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1. Heat oven to 220C/200C fan/gas 7. Heat the oil in a roasting tin, then carefully add the chicken pieces. Brown them lightly on all sides - it will take about 6-8 mins. Pour over the jerk sauce, scatter over the sliced spring onions, then toss to coat each piece of chicken.
2. Roast the chicken for 30 mins, turning occasionally to ensure it gets nice and sticky.
3. While the chicken is cooking, make the rice & peas. Rinse the rice in a sieve until the water runs clear. Bring a pan of water to the boil with the liquid only from the kidney beans, the coconut milk, spring onions, thyme, garlic, allspice and some salt, then simmer for 10 mins. Add the beans, then simmer for 5 mins more until the rice is tender. Drain and serve straight away with the chicken.

937 kcalories, protein 46g, carbohydrate 86g, fat 48 g, saturated fat 23g, fibre 10g, salt 2.59 g

Latest comments and suggestions

• DNA

  13 October 2009

  DNA commented on this recipe

  Was looking for a Jerk chicken recipe & having heard that in Levi Roots' books he tells you how to make a dry rub or a wet marinade I thought this would like one of those two. Fair to say I have no interest in this recipe since it requires just pouring Reggae Reggae Sauce on it, rather than teaching me how to make a Jamaican classic from scratch

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• Shirleen

  27 October 2009

  Shirleen commented on this recipe

  For a Jerk Marinade, use Jerk seasoning, a glug of rum and some brown sugar!

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• Hollie

  20 November 2009

  Hollie commented on this recipe

  Having one of his own sauces as a main ingredient is blatant advertising - shame on you Good Food! Advertising features should be clearly marked.

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Ingredients

• 2 tbsp sunflower oil
• 1kg chicken thighs and drumsticks
• 1 bottle jerk barbecue sauce (Levi Roots or Walkerswood from Waitrose)
• 1 bunch spring onions , sliced

FOR THE RICE AND PEAS

• 200g basmati rice
• 2 x 410g cans kidney beans
• 400g can coconut milk
• 1 bunch spring onions , chopped
• 1 thyme sprig
• 1 garlic clove , chopped
• 1 tsp allspice

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 40 mins

Ingredients

• 2 tbsp sunflower oil
• 1kg chicken thighs and drumsticks
• 1 bottle jerk barbecue sauce (Levi Roots or Walkerswood from Waitrose)
• 1 bunch spring onions , sliced

FOR THE RICE AND PEAS

• 200g basmati rice
• 2 x 410g cans kidney beans
• 400g can coconut milk
• 1 bunch spring onions , chopped
• 1 thyme sprig
• 1 garlic clove , chopped
• 1 tsp allspice

937 kcalories, protein 46g, carbohydrate 86g, fat 48 g, saturated fat 23g, fibre 10g, salt 2.59 g

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