Monday, 29 August 2016

Jerk Chicken with Rice and Peas.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Happy bank holiday Monday!
How's your day been so far? I actually woke up pretty early this morning and have spent the day being quite productive.
I love waking up early. You get so much more done.
I was going to bake a cake today but then this box of goodness arrived and that was dessert done! We're hoping to get out today and make our way up into the hills. Most likely with a picnic.

Before any of that, here's a recipe to end your summer in the best way.

I love a good jerk chicken and this one was no exception. Let it marinade overnight for best results. The next day, throw it into the oven or the barbecue. While it does its thing, make the easiest rice and peas, grill up plenty of corn and stir-fry some sweet summer veggies. Serve everything with plenty of fresh lime and your favourite cold drink. Enjoy!

Spicy Baked Chicken, previously: baked tandoori chicken legs // peruvian baked chicken // masala chicken and potatoes

A Simple List of Ingredients:

For the Jerk Chicken:
1. Garlic
2. Green Chilli
3. Dried Thyme
4. Ground Cinnamon
5. Onion
6. Soft Light Brown Sugar
7. Ginger Paste
8. Black Pepper
9. Salt
10. Allspice
11. Soy Sauce
12. Hot Pepper Sauce
13. Vegetable Oil
14. Lime Juice
15. Whole Chicken Pieces

For the Rice and Peas:
1. Water
2. Spring Onions
3. Basmati Rice
4. Red Kidney Beans
5. Salt
6. Coconut Milk

For the Veggies:
1. Corn on the Cob
2. Red Onion
3. Red Pepper

Bismillah, let's begin!

First, the jerk chicken marinade. I used a dish to show you guys the ingredients but feel free to dump everything straight into the food processor.

Our marinade begins with:
3 Garlic Cloves, peeled
1/2 Onion, peeled and roughly chopped
1 large Green Chilli, roughly chopped (if you can get hold of a scotch bonnet pepper, use that!)

Next, add in 3 teaspoons Vegetable Oil.

3 tablespoons Hot Pepper Sauce. Add more if you want things spicier.

1 and 1/2 teaspoons Salt

1 teaspoon Allspice

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Black Pepper

1 teaspoon Dried Thyme

2 teaspoons Soft Light Brown Sugar

4 teaspoons Soy Sauce

4 teaspoons Lime Juice

2 teaspoons Ginger Paste

And, that is it for the marinade. It's so easy and you can adjust everything according to your own taste.

Next, place all the marinade ingredients into a food processor.

And, blend until smooth!

Now, we need our chicken.

I used 1 kg Whole Chicken Pieces --> 6 small legs and 3 necks. You could also use all chicken legs, thighs or breast.

Add the marinade to the chicken.

Coat the chicken well all over.

I marinaded my chicken in the oven dish that I would bake it in - makes clean-up so easy! Cover the chicken and set aside to marinade in the fridge for a few hours or overnight.

I left mine in the fridge overnight and the next day, took it out an hour before baking to let it come to room temperature.

I baked my chicken but it would be just as good on the barbecue. Cover with foil and bake in a pre-heated oven at 200C for 30 minutes.


Then, remove from the oven and uncover. Flip the chicken and cover again with foil. Bake for another 30 minutes.


Then, remove from the oven and uncover. Bake again for 15 minutes to let the top brown.


Once the chicken is beautiful and fully cooked, it's done. While it bakes, I like to make the side dishes to go with it.


The first being rice and peas. The peas are not peas but kidney beans. Confusing I know, but super delicious. So, take a medium pan.


To it, add 210 grams Basmati Rice and 1/2 teaspoon Salt. You could also add a pinch of ground cinnamon and allspice.


480 ml Water


105 ml Coconut Milk


Next, 150 grams Tinned Kidney Beans, drained and rinsed.


Throw them in. 


By the way, I never used to be a fan of kidney beans until I tried them in this rice. Now, I love them!


Give everything a stir and bring to the boil.

Once it boils ...


... cover with a lid and turn the heat down to the lowest. Cook for 20 minutes until all the liquid has been absorbed.


Then, uncover. It will look a little strange because the beans will have risen to the top.


A quick fluff up with a fork will soon sort that out!


Finish by throwing in 3 Spring Onions, thinly sliced.


A final toss and our rice and peas are done!


Because the chicken is quite spicy, I like to serve sweet veg on the side. Corn is in season so take 3 Corn on the Cobs.


Grill them on a barbecue or gas flame until toasted all around. 


Be sure to turn them often!


Remove when done!


Finally, peppers and onions. Place 3 Red Peppers, sliced into large pan with 1 tablespoon Coconut Oil over a medium heat.


Add in 2 Red Onions, peeled and roughly chopped.


Add Salt and Pepper, to taste and stir-fry until cooked and slightly charred.


I threw in some leftover kidney beans too.


Super sweet and ready to eat!

Serve everything with plenty of finely sliced spring onions and fresh lime. Enjoy!

Full Written Recipe:


Jerk Chicken with Rice and Peas.

Prep Time: About 20 minutes + additional marinading time.
Cook Time: About 1 hour + 15 minutes.
Serves: About 6 people.

Ingredients

For the Jerk Chicken
3 Garlic Cloves, peeled
½ Onion, peeled and roughly chopped
1 large Green Chilli, roughly chopped
3 teaspoons Vegetable Oil
3 tablespoons Hot Pepper Sauce
1 and ½ teaspoons Salt
1 teaspoon Allspice
½ teaspoon Ground Cinnamon
½ teaspoon Black Pepper
1 teaspoon Dried Thyme
2 teaspoons Soft Light Brown Sugar
4 teaspoons Soy Sauce
4 teaspoons Lime Juice
2 teaspoons Ginger Paste
1 kg Whole Chicken Pieces (I used 6 small legs + 3 necks)

For the Rice and Peas
210 grams Basmati Rice
480 ml Water
105 ml Coconut Milk
150 grams Tinned Kidney Beans, drained and rinsed
½ teaspoon Salt
3 Spring Onions, finely sliced

For the Grilled Corn
3 Corn on the Cob

For the Peppers + Onions
3 large Red Peppers, sliced
2 Red Onions, roughly sliced
Any leftover Kidney Beans
Salt and Pepper, to taste
1 tablespoon Coconut Oil

Method

To marinade the jerk chicken, blend everything except the chicken in a food processor until smooth. Add to the chicken and coat well. Leave to marinade for a few hours or overnight in the fridge.

To bake the jerk chicken, pre-heat the oven to 200C. Place the chicken into a baking dish and cover with foil. Bake for 30 minutes. Then, uncover and flip the chicken. Bake for another 30 minutes. Then, uncover and flip. Bake, uncovered, for a final 15 minutes or until fully cooked through.

To serve the jerk chicken, sprinkle with finely sliced spring onions and enjoy with plenty of fresh lime.

To make the rice and peas, place all the ingredients except the spring onions into a pan and bring to the boil. Once boiling, cover with a lid and turn the heat to the lowest. Cook for 20 minutes or until all the liquid has been absorbed. Fluff up with a fork and stir in the sliced spring onions. Serve with plenty of fresh lime.

To make the grilled corn, remove the outer husk from the corn and grill over a gas flame, turning every now and then. Grill until well toasted on all sides.

To make the peppers and onions, heat the oil in a large pan over a medium heat. Add the peppers, onions, kidney beans, salt and pepper. Stir-fry until slightly charred and cooked to your liking. Sprinkle with sliced spring onions and serve.

To serve everything together, I like to place the chicken, rice, corn and veg onto a plate and drizzle over the delicious roasting juices from the chicken. Squeeze fresh lime over everything and enjoy!

{Adapted from Laura in the Kitchen}


This Time One Year Ago:
zardah / sweet yellow rice

This Time Two Years Ago:
lemon drizzle squares

This Time Three Years Ago:
my grandma's kari


Keep me in your duas please, and enjoy your jerk chicken,

Assalamu alaikum wa rahmatullahi wa barakatuhu!