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Jerk Chicken & Rice
Ingredients
- Chicken:
- 720g chicken breasts, skin on
- 1 tbsp runny honey
- Rosemary
- Coriander
- 4 corn on the cob
- Rice & beans:
- 2 spring onions
- 1 cinnamon stick
- 250g long grain rice
- 600ml chicken stock
- 400g black beans
- Jerk sauce:
- 4 spring onions
- Thyme
- 3 fresh bay leaves
- Ground cloves
- Ground nutmeg
- Ground allspice
- 6 tbsp white wine vinegar
- 6 golden rum
- 1 tbsp runny honey
- 1 habanero chilli
- 4 cloves garlic
- Yoghurt:
- 250g natural yoghurt
- Fresh coriander
- 1 lime
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Directions
- Get all ingredients and equipment ready. Fill and boil the kettle. Put a large griddle pan and a large saucepan on high heat. Turn oven on to 220 degrees Celsius.
- CHICKEN
- Put the chicken breasts on a plastic board and halve each one, leaving them joined at the top of the breast. Drizzle with olive oil, sprinkle with salt and pepper, then rub all over both sides of the chicken. Put into the hot griddle pan, skin side down, and leave to cook. Clear away the board and wash your knife and hands.
CORN:
- Put the corn into the saucepan with a good pinch of salt and cover with boiling water. Put the lid on.
JERK SAUCE:
- Trim and roughly chop the onions and put into the liquidiser with the leaves from most of the bunch of thyme, 3 bay leaves, a large pinch each of the ground cloves, nutmeg and all spice, 6 tablespoons each of rum and vinegar, 1 tablespoon of honey and 2 teaspoons of salt. Add the chilli and garlic cloves and blitz it with the lid on until you have a really smooth paste. Add a drizzle of extra virgin olive oil to loosen, if needed.
CHICKEN:
- The undersides should be golden now, so turn the chicken over. Pour the jerk sauce into a snug-fitting baking dish and use tongs to lay the chicken on top, skin side up. Drizzle over 1 tablespoon of runny honey and scatter over a few sprigs of Rosemary and remaining the thyme sprigs. Put on top shelf of the oven and cook for 15 minutes, or until cooked through. Carefully pour away the oil from the griddle pan and wipe clean with kitchen paper, then put back on high heat.
RICE & BEANS:
- Put a large wide saucepan with a lid on a medium heat. Trim and finely slice the spring onions and put in the saucepan with the cinnamon stick, a good lug of olive oil and a big pinch of salt and pepper. Stir and let soften for a minute or so, then add the rice and chicken stock. Drain and rinse the beans, then add to the pan. Stir gently. Bring to boil then reduce to a medium heat. Pop the lid back on.
YOGHURT:
- Tip the yoghurt into a small serving bowl. Finely chop a few sprigs of coriander and add to the bowl with a pinch of salt and a good lug of extra virgin olive oil. Finely grate over the zest of 1/2 a lime and squeeze in the juice. Stir in then take to the table with the other like half for squeezing over.
CORN:
- Use tongs to move the corn to the hot griddle pan and drizzle over a little olive oil. Cook and turn frequently until charred. Once ready, put on platter ready to serve.
RICE & BEANS:
- Take the lid off the rice after 12 minutes and give it a stir. All the liquids should have been absorbed. Taste and correct the seasoning if need be, then take to the table.
- To serve: take the chicken out of the oven, sprinkle over some coriander leaves and take straight to the table. When serving, spoon over the jerk sauce from the bottom of the baking dish.
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