Jerk Chicken With Rice & Peas
Created by Michael Goulston, LACA School Chef of the Year 2018.
Bring a taste of the Islands to your school canteen with this Caribbean classic, bursting with warming spices and robust flavours. It’s a steel drum band’s worth of deliciousness, as Jerk chicken meets aromatic rice and peas, juicy mango salsa and rice flour flatbread.
- 1 large bunch spring onions, chopped
- 4g fresh ginger, roughly chopped
- 3 garlic cloves
- 1 small onion
- 2 red chillies (seeds optional)
- 1 tsp dried thyme (or 1 tbsp leaves)
- 3 sprigs fresh thyme
- 1 lime, juiced
- 2 tbsp soy sauce (or tamari - Gluten Free)
- 3 tbsp brown sugar
- 1 tbsp ground allspice
- 1 tsp salt
- 1/2 lime
- 12 chicken thighs
- 12 skewers
Rice Flour Flatbread
- 130g rice flour (grind Tilda Brown & White rice to form a fine flour)
- 285ml water
- 1/4 tsp salt
- 2 tbsp oil, for water
- 2 tbsp oil, for dough
- 2 mangos, peeled, seeded, small diced
- 1/4 cup finely chopped red bell peppers
- 3 spring onions, chopped
- 2 tbsp chopped coriander
- 1 fresh jalapeño chilli pepper
- 2 tbsp lime juice
- 1 tbsp lemon juice
Rice & Peas
- 200g Tilda Brown & White rice
- 400g coconut milk
- 1 bunch spring onions, sliced
- 2 large sprigs fresh thyme
- 2 cloves garlic, finely chopped
- 1 tsp ground allspice
- 300ml cold water
- 810g can kidney beans, drained
- 1 lime, roasted in oven
- To make the Jerk marinade, mix all the ingredients (except ½ lime and chicken) in a food processor and blend to a purée. If you’re having trouble getting it to blend, keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.
- Taste the Jerk mixture for seasoning (add more chillies if more heat is required). If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture is well balanced.
- Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
- To cook in the oven, heat to 180˚C/160˚C Fan/Gas Mark 4. Put the chicken pieces in a roasting tin with 1 lime halved and cook for 45 mins until tender and cooked through.
Rice Flour Flatbread
- In a pot boil 285ml water. When it comes to the boil, add salt and 2 tsp of oil and mix, then bring it to low heat.
- Pour in the rice flour, mix and turn off the heat.
- Cover the dough and put it aside for 5 minutes so that it absorbs the water and becomes soft.
- Move the dough from the pot into a big bowl and mix well with a spoon. When it cools a little knead it to a soft dough. Add 1 tbsp of oil and knead it until smooth, then cover and keep aside for 25 minutes.
- Add the remaining oil and knead the dough till smooth.
- Let rest and divide into equal size balls.
- Roll balls into thin discs and fry in a hot frying pan. When it starts to bubble flip over until it bubbles and then remove from the heat and serve.
- Mix all the ingredients in a medium bowl, then cover and allow to sit for at least 30 minutes before serving.
Rice & Peas
- While the chicken is cooking, prepare the rice & peas. Rinse the Tilda Brown & White rice in plenty of cold water, then tip it into a large saucepan.
- Add the coconut milk, spring onions, thyme, garlic and ground allspice.
- Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 minutes.
- Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 minutes until all of the liquid is absorbed.
- Squeeze the roasted lime over the chicken and serve with the rice & peas.