Supplies

  • 1 whole chicken
  • 1tsp chicken stock powder
  • 1/4tsp garlic powder
  • 1/4tsp onion powder
  • 2 tbsp jerk paste
  • 1tbsp extra virgin olive oil
  • 1 whole onion, chopped into 4
  • 2-4 garlic cloves
  • 1 chicken stock cube
  • 100ml water
  • Pinch of black pepper
  • 2tbsp plain flour
  • 200ml water
  • 1/2tsp jerk paste
  • 400g tin kidney beans, drained and rinsed
  • 1/2 white onion, diced
  • 1 garlic clove, chopped
  • 2 spring onions, chopped
  • 1/6 red pepper, diced finely
  • 1 tin coconut milk
  • Salt and pepper to taste
  • 100ml water
  • 250g long grain rice, washed
  • 2 carrots, chopped into batons
  • 500g Aunt Bessie’s Roasties
  • 4x Aunt Bessie’s Spectacular Yorkshires
  • 4 portions of steamed seasonal vegetables

Steps

  1. Preheat your oven to 200°C or gas mark 6.
  2. Make the chicken: Place the chicken into a roasting tray and sprinkle with the stock powder, garlic powder, onion powder and black pepper. Add 2tbsp of jerk paste and the olive oil. Then using your hands rub the seasoning all over the skin and inside the bird. Add the onion, stock cube and the whole garlic cloves to the tray plus 100ml water. Cover with foil or baking paper. Cook in the preheated oven for 1 hour.
  3. After this time remove the roasting tray from the oven and drain off some of the liquid. Put this aside as it will be used for the jerk gravy later. Add the carrots to the chicken tray and place back in the oven uncovered for 30-35 minutes or until the juices run clear.
  4. Once cooked, remove the chicken, carrots and onions from the tray. Cover the chicken with foil or baking paper and leave to rest for 30 mins.
  5. While the chicken is resting, put the Aunt Bessie’s Roasties in the oven and cook as recommended.
  6. Make the speedy rice and peas: Place the kidney beans, water garlic, pepper, onion, spring onion and coconut milk in a sauce pan and bring to the boil. Once it comes to boil, turn down the heat. Season with salt and pepper, add rice, mix together. Then cook covered on low for 30 mins or until the rice is soft.
  7. Make the gravy: add the flour to the tray that the chicken was in, plus the liquid you drained from the chicken. Using a fork crush the cooked garlic and mix the flour into a paste making sure to scrape all of the brown bits from the tray as you do. Once mixed, add the remaining water plus 1/2tsp of jerk paste to the tray, mix again. Using a strainer pour the mixture into a sauce pan, discarding the garlic and any lumps. Add any additional juices from the rested chicken into the gravy. Place on a medium heat, stirring until the gravy starts to boil and thicken. If it gets too thick you can add a little more water.
  8. Add the Aunt Bessie’s Spectacular Yorkshires into the oven and cook as recommended. Once everything is cooked, portion the chicken into four and serve in the yorkshires alongside rice & peas, the carrots, roasted onions and some seasonal vegetables. Then pour that rich jerk gravy all over.