Foodkit Recipe
Ray’s Jamaican Jerk Chicken with Coconut Rice and Green Peas
Serves 4 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Chicken Thigh (Boneless) | |
| Allspice | |
| Onions (Brown) | Use 1 onion for the chicken, peeled and finely chopped and the other for the rice, also finely chopped |
| Mace | |
| Thyme | |
| Spring Onion | Wash and slice |
| Chilli red | Slice across thinly - removing the stem if provided |
| Chilli Flakes | |
| Lemons | Cut into wedges for serving with the chicken |
| Cucumber (Lebanese) | Slice for serving with the chicken |
| Tomato | Slice for serving with the chicken |
| Jasmine Rice | Rinse well and drain |
| Desiccated Coconuts | Toast in a dry pan over moderate heat for 1-2 minutes |
| Coconut Cream | |
| Frozen Peas | Blanch in boiling water for 3 minutes then rinse under cold water and drain well |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 | Put the chicken thighs into a mixing bowl. |
|---|---|
| Step 2 5 mins | Put the allspice, one of the onions, mace, a teaspoon of salt and another of pepper, thyme, spring onions, red chilli and chilli flakes into a food processor or blender and blend until smooth. |
| Step 3 15 mins | Pour the blend over the chicken and marinate until you reach step 9. |
| Step 4 10 mins | For the coconut rice - heat cooking oil in a saucepan over moderate heat. Add the second onion and fry gently, without browning for 10 minutes or until the onion is soft. |
| Step 5 3 mins | Add the rice, coconut and a teaspoon of salt and mix well. |
| Step 6 | Add the can of coconut cream and 200ml water and bring to a rolling boil. |
| Step 7 20 mins | Cover, turn the heat down to the lowest setting and cook, without uncovering for any reason, for 20 minutes. |
| Step 8 10 mins | Remove the rice from the heat and, without uncovering, let it stand for 10 minutes. |
| Step 9 12 mins | Whilst the rice is standing, grill or barbecue the marinated chicken thighs for about 6 minutes on each side or until cooked through. |
| Step 10 | Uncover the rice after it has stood for 10 minutes, fluff with a fork and fold in the peas. |
| Step 11 | Serve the chicken with the rice and lemon wedges for squeezing and cucumber and tomato wedges on the side. |
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