Jerk Chicken
with Coconut Rice and Bean & Sweetcorn Salsa
Think Jerk chicken, think Jamaica. This spicy dish was originated by the indigenous people who cooked their meat over fires made from the aromatic wood of allspice trees. And it’s allspice together with hot peppers, ginger and thyme that give Jerk it’s distinctive flavour. In our recipe, chicken is coated and baked in a Jerk marinade and served traditionally with sweetcorn, black beans and coconut rice and a fresh zingy salsa. Feel the sunshine...
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200
Coconut Milk
4
Chicken Thighs
1
Chicken Stock Powder
326
Sweetcorn
150
Basmati Rice
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Onion
1
Black Beans
1
Lime
1
Tomato Ketchup
1
Caribbean Style Jerk
1
Coriander
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220 °C. Put the soy sauce, ketchup and jerk seasoning in a mixing bowl. Stir together then add the chicken thighs to the bowl. Coat the chicken in the marinade. TIP: You can do this a few hours before, or the night before if you have time - just keep it in the fridge! Pop the chicken on a baking tray, patting any marinade onto the chicken. Roast on the middle shelf of your oven for 30 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, halve, peel and chop the onion into small pieces. Drain and rinse the sweetcorn and black beans in sieves. In a measuring jug, mix the coconut milk with the water (see ingredients for amount) and the stock pot.
Heat a drizzle of oil in a large saucepan on medium heat. Add the onion and cook until softened, 5 mins. Add the rice and coconut stock mixture and stir o dissolve the stock pot. Add two-thirds of both the black beans and the sweetcorn to the rice and mix everything together.
Bring the rice mixture to the boil, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.
While the chicken and rice are cooking, pop the remaining sweetcorn and black beans in a bowl. Roughly chop the coriander (stalks and all) and add to the bowl. Squeeze in half the lime juice, a glug of oil and a pinch of salt and pepper. Stir together… salsa done!
Once everything is cooked, fluff up the coconut rice with a fork, squeeze in the remaining lime juice and stir together. Spoon into bowls and place the jerk chicken on top along with a spoonful of salsa. Enjoy!
