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Jerk chicken

Jerk chicken

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Rating: 4 out of 5.27 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Succulent chicken thighs covered with jerk paste and simply roasted in the oven - perfect served with Caribbean rice & peas

  • Freezable
Nutrition: per serving
NutrientUnit
kcal271
fat20g
saturates8g
carbs2g
sugars1g
fibre1g
protein21g
salt0.7g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. With a stick blender or in the small bowl of a food processor, whizz together the jerk seasoning, coconut cream, chilli, spring onions, thyme, garlic and ginger. Stir in the lime zest and juice, and season to taste.

  • STEP 2

    Slash the chicken thighs down to the bone a couple of times, then smear over the jerk paste. Roast in the oven for 45-50 mins until golden brown and cooked through. Sprinkle over more thyme and serve with rice & peas.

RECIPE TIPS
RICE & PEAS
Rice & peas is a traditional Caribbean dish of rice and beans cooked in coconut milk and water with garlic, thyme, allspice and spring onions. See 'Easy jerk chicken with rice & peas' under 'Goes well with' for the recipe.

Goes well with

Recipe from Good Food magazine, September 2014

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Overall rating

Rating: 4 out of 5.27 ratings
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