Ingredients
- 3tbsp jerk seasoning
- 2tbsp soy sauce
- 6tbsp tomato sauce
- 4tbsp honey
- 6 chicken leg/thigh joints
- 2tbsp vegetable oil for cooking
- For the rice and peas:
- 2 cups of basmati or long grain rice
- 4 cups water
- 1 tin red kidney beans, drained
- 1 bunch fresh coriander, chopped
- 1-2tbsp solid coconut oil
- 1 red chilli, deseeded and sliced diagonally
1. Mix the marinade ingredients together until smooth. Remove any loose excess skin from the chicken joints. Using a sharp knife, cut slits along the chicken joint so the marinade can flavour all of the meat.
2. Place the chicken in a bowl with the marinade. Ensure the meat is completely covered and rub it into all of the chicken. Leave for 20 minutes at least, or overnight in the fridge.
3. Preheat the oven to 200 degrees. Coat the base of a roasting tin with the vegetable oil. Place the chicken in and pour any excess marinade over the top. Roast for 30-40 minutes until the chicken is thoroughly cooked.
4. Next, make the rice. Rinse the rice in a sieve under running water several times to remove any excess starch. Place the rice and water into a saucepan. Cover, bring to the boil and simmer until the water is nearly evaporated.
5. Fold in the drained kidney beans, salt and pepper and leave to steam for another five minutes.
6. Remove from the heat, carefully fold in the coriander and coconut oil. Place in a large serving dish and scatter the sliced chilli over the top. Place the chicken portions on top of the rice and serve.
