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Jerk Chicken

Jerk Chicken

with Rice and Beans
4.5(116)
Recipe Development Team
Recipe Development TeamUpdated on October 22, 2023
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Calories
: 
1125 kcal
Protein
: 
57g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

4

British Chicken Thighs

1

Light Coconut Milk

1

Black Beans

326

Sweetcorn

150

Basmati Rice

2

Medium Tomato

15

Honey

1

Red Chilli

1

Lime

Caribbean Style Jerk

25

Desiccated Coconut

1

Coriander

Not included in your delivery

Water

Energy (kcal)1125 kcal
Energy (kJ)4707 kJ
Fat52 g
of which saturates19 g
Carbohydrate77 g
of which sugars12 g
Protein57 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Bowl
•Baking Tray
•Sieve
•Medium Saucepan
•Lid
•Grill Pan
•Chopping Board
•Spoon
•Grater
•Knife
•Plate

Instructions

PDF
Roast the Chicken
1

Preheat your oven to 200°C. Drain the beans and sweetcorn in a sieve. Pop the chicken in a bowl with a drizzle of oil and add the honey, Carribean Jerk and a pinch of salt and pepper. Mix together well. Lay the chicken out on a large baking tray, skin side up. Roast on the middle shelf of the oven until cooked through and crispy, 30-35 mins. TIP: The chicken is cooked when it is no longer pink in the middle.

Cook the Rice
2

Meanwhile, put the water (see ingredients for amount) and coconut milk in a large saucepan with a pinch of salt and bring to the boil. Add the rice. Cover with a lid, reduce the heat to a simmer and leave to cook for 10 mins. After 10 mins, remove the lid, add the beans and sweetcorn (don't stir) then replace the lid, remove from the heat and leave to one side for 10 mins - the rice will continue to cook in its own steam.

Toast the Coconut
3

While the rice cooks, heat a frying pan on high heat (no oil). Add the dessicated coconut and toast, stirring occasionally, until golden, 1-2 mins. Transfer to a small bowl and set aside.

Make the Salad
4

Chop the tomatoes into 2cm chunks. Zest the lime then chop in half. Pop the tomatoes and lime zest in a bowl and add a squeeze of juice, a pinch of salt and pepper and a drizzle of oil. Stir together and leave to one side.

Finish up
5

Roughly chop the coriander, stalks and all. Halve the chilli, remove the seeds and finely chop. Mix the chilli and coriander into the toasted coconut.

Serve
6

Gently stir the sweetcorn and beans through the rice. Serve with the jerk chicken on top and tomato salad alongside. For the adults, finish with a scattering of the chilli mix. Enjoy!

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