For the jerk marinade

  • 10 spring onions, roughly chopped
  • 3 scotch bonnet, seeds and stalks removed, roughly chopped
  • 1 tbsp fresh thyme, leaves only
  • 1 tbsp ground allspice
  • 15g fresh ginger, peeled and roughly chopped
  • 2 garlic cloves, roughly chopped
  • Juice of 1 lime
  • 1 tbsp cider vinegar
  • 1 tbsp light brown sugar
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 1 tbsp sunflower oil

For the chicken and the rice and peas

  • 1 tbsp sunflower oil
  • 250g long-grain rice
  • 400g light coconut milk
  • 410g red kidney beans
  • 1 sprig of thyme
  • 2 bay leaves
  • 3 cloves
  • 1 lime, cut into wedges
  • 8 chicken drumsticks


For the jerk chicken

  1. 1

    Combine all the jerk ingredients in a mini food processor until it forms a marinade. You can season to taste with salt and pepper if required. Slash the chicken drumsticks in the fleshy area a few times, then place in a mixing bowl. Cover with the jerk marinade and stir to coat. Cover and leave to marinate for at least 2 hours, preferably overnight

  2. 2

    Preheat the oven to 180°C/fan 160°C/gas mark 4. Place each piece on a griddle or barbeque until golden brown. 

  3. 3

    Then, place the chicken on a tray and roast in the oven for 35 minutes, until the chicken is cooked.

For the rice and peas

  1. 1

    In a medium saucepan over medium-high heat combine the coconut milk & thyme.

  2. 2

    Bring to a boil and stir in the rice; reduce the heat to low. Cover and cook 20 minutes, or until all the liquid is absorbed. 

  3. 3

    Remove pan from heat and then remove the thyme sprigs.

  4. 4

    Gently stir in the beans. Cover and let stand 5 minutes before serving.

Nutritional Details

Each serving provides
  • Energy 758kj 181kcal 9%
  • Fat 31.1g 44%
  • Saturates 11.1g 56%
  • Sugars 10.9g 12%
  • Salt 0.54g 9%

% of the Reference Intakes

Typical values per 100g: Energy 1264kj/302kcal

Each serving provides

69.0g carbohydrate 8.5g fibre 36.4g protein

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