The finished recipe. Jerk Chicken with Rice and PeasIngredients 1 to 6. 360 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 40 g Spring onion. One scotch bonnet, or two red chillies Fresh red chilli. 3 cloves, about 9 g Garlic. A small bunch, leaves stripped Fresh thyme. Half a teaspoon, with a good grind of black pepper and allspice if you have it Ground cinnamonIngredients 7 to 12. 1 tbsp (15 g) Tamari. 10 g Honey. Of a lime Lime juice. 120 g Basmati rice (Dry weight, before cooking.). 200 g Red kidney beans, tinned and drained (A small tin, drained. Drained weight.). 120 ml Reduced-fat coconut milk, tinnedStep 1. Blend the spring onion, chilli, garlic, thyme, cinnamon, tamari, honey and lime into a paste. Slash the thighs, rub it in and leave in the fridge for as long as you have.Step 2. Rinse the rice, put it in a pan with the beans, coconut milk, 200 ml of water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for twelve minutes, then leave off the heat for ten.Step 3. Grill the thighs on a rack under a medium-hot grill for eight minutes a side until blackened in places and no longer pink at the bone side. Rest for five minutes.Step 4. Fork the rice through and serve with the chicken.
Fuel8
