Easy Jerk Chicken

Easy Jerk Chicken

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You don't have to wait for Carnival to get your fix with this easy jerk-inspired recipe

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Easy Jerk Chicken

Ingredients

  • 1 tablespoon ground allspice

  • 1 tablespoon ground black pepper

  • 1 teaspoon cinnamon

  • 1 teaspoon ground nutmeg

  • 1 tablespoon fresh thyme leaves, picked from woody stem

  • 1 bunch spring onions, finely chopped

  • 2 scotch bonnet chillies, finely chopped

  • 2 tablespoons dark brown sugar

  • 1 teaspoon salt

  • 1 tablespoon white wine vinegar

  • Good drizzle of olive oil

  • 6 chicken legs

  • 400 grams basmati rice

  • 400 milliliters coconut milk

  • Water

  • 1 tin kidney beans,

  • 1 teaspoon ground allspice

  • 5 sprigs of thyme

  • 1 scotch bonnet chilli, left whole

Instructions

  1. Preheat your oven to 180 degrees

  2. Mix marinade and pour over chicken legs, then cover in foil and place in fridge to marinate for at least 20 minutes. When ready to cook, place in hot oven for 40 minutes covered in foil, then remove the foil, baste chicken and cook for another 20 minutes until the chicken is cooked through and golden.

  3. Wash rice, add to pan with coconut milk and water to 3 centimeters above rice, add kidney beans, allspice, thyme and a whole scotch bonnet pepper, bring to boil and simmer for 10 minutes or until rice is cooked through, add extra water if needed

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