JAMAICAN JERK CHICKEN
1 1/2 KG Chicken
6 spring onions washed, peeled and thinly sliced
½ Scotch Bonnet chilli finely sliced
3 cm fresh ginger peeled and finely chopped
5 garlic cloves peeled and chopped
70 ml of malt vinegar
1 lime juice and zest
1 rounded teaspoon of paprika and allspice
3 tbsp of fresh Thyme chopped
1 tbsp of brown sugar
1 tbsp of Soya sauce
400 g long grain rice
400g can of kidney beans
100ml of coconut milk
Tomato and cucumber slices to garnish
METHOD You could probably do this the night before you travel.
Score each piece of chicken to the bone, Mix together the spring onions, chillies, ginger, 3 of the garlic cloves, vinegar, lime juice and zest, spices 2 tbsp of the thyme, sugar, and Soya sauce and season with salt and pepper. Spread this over the chicken, toss well then cover and leave in the fridge overnight to marinade.
Heat the oven to Gas 4 or 180C. Scrape off the marinade and brown the chicken in a pan until browned, then place into a baking tin. Place the marinade into the pan and simmer down adding 2 or 3 spoons of tomato puree, which thickened slightly pour over chicken and cook in oven until chicken is cooked through, about an hour.
Meanwhile place the rice in a pan with the beans coconut milk, 400 ml of water and simmer until cooked, and no water remains, fluff up with a fork and add the remaining garlic and thyme. Cover again and leave for 5 minutes. Serve the chicken with the tomato and cucumber slices to garnish.