Jamaican-spiced chicken with chargrilled pineapple & rice and peas
Please a crowd with Caribbean jerk-style chicken thighs and drumsticks, served with coconut rice and kidney beans
Difficulty and servings
Serves 12
Preparation and cooking times
Ready in 30 mins
- Put the marinade ingredients in a food processor and whizz until smooth. Add a good tsp of salt and pepper. Cut 2-3 slashes on each chicken piece. Put in a large bowl and toss with the marinade. Chill, covered, for at least 2 hours and preferably overnight.
- To make the rice and peas, put all the ingredients except the beans and the shredded spring onions in a large pot with a fitted lid. Bring to a boil then lower the heat to very low. Put the lid on top and cook for 20-25 minutes or until the rice is just cooked. Toss the beans through and keep warm.
- To cook the chicken, heat the BBQ. Cook on indirect heat (let the coals heat up and push them to one side so the chicken is not sitting directly over the coals), turning, for 25-30 minutes. In the last 5 minutes, rub the pineapple slices with oil and a little brown sugar. Grill both sides. Alternatively, roast the chicken in a 190C/fan 170C/gas 5 oven for 1 hour. Roast the pineapple for the last 10 min. Sprinkle the chicken with the shredded spring onion and serve with the rice and peas and pineapple.
PER SERVING
860 kcalories, protein 38.5g, carbohydrate 74g, fat 42 g, saturated fat 17.8g, fibre 4.7g, salt 2.1 g
Recipe from olive magazine, July 2012.
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http://www.bbcgoodfood.com/recipes/2303689/
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Ingredients
- 20-24 chicken thighs and drumsticks
- 1 medium pineapple , cut into slices
- brown sugar
MARINADE
- 2 scotch bonnet chillies, stems removed
- 4 garlic cloves
- 1 onion , roughly chopped
- 2cm piece ginger , peeled and sliced
- 1 tsp ground allspice
- 1 tsp nutmeg
- 1 tsp cinnamon
- 4 tbsp cider vinegar
- 1 large orange , juiced
- 4 tbsp soft brown sugar
- 2 tbsp thyme leaves , chopped
- 4 tbsp soy sauce
- 3 tbsp vegetable oil
RICE AND PEAS
- 800g basmati rice
- 2 bunches spring onions , 3 shredded, the rest chopped
- 2 tins coconut milk
- 1l vegetable stock
- 2 tsp ground allspice
- 2 x 400g tins red kidney beans , drained
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Difficulty and servings
Serves 12
Preparation and cooking times
Ready in 30 mins
Ingredients
- 20-24 chicken thighs and drumsticks
- 1 medium pineapple , cut into slices
- brown sugar
MARINADE
- 2 scotch bonnet chillies, stems removed
- 4 garlic cloves
- 1 onion , roughly chopped
- 2cm piece ginger , peeled and sliced
- 1 tsp ground allspice
- 1 tsp nutmeg
- 1 tsp cinnamon
- 4 tbsp cider vinegar
- 1 large orange , juiced
- 4 tbsp soft brown sugar
- 2 tbsp thyme leaves , chopped
- 4 tbsp soy sauce
- 3 tbsp vegetable oil
RICE AND PEAS
- 800g basmati rice
- 2 bunches spring onions , 3 shredded, the rest chopped
- 2 tins coconut milk
- 1l vegetable stock
- 2 tsp ground allspice
- 2 x 400g tins red kidney beans , drained
PER SERVING
860 kcalories, protein 38.5g, carbohydrate 74g, fat 42 g, saturated fat 17.8g, fibre 4.7g, salt 2.1 g
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