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Jerk Chicken

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Member since 2015

Serves 4 | Prep Time 30 | Cook Time 35


4 x skin-on chicken breasts
1 tbsp runny honey
sprigs of fresh rosemary and thyme

Jerk Sauce:
4 spring onions
bunch fresh thyme
3 fresh bay leaves
pinch of ground cloves, ground nutmeg, ground allspice
6 tbsp rum
6 tbsp white wine vinegar
1 tbsp runny honey
1 chilli, deseeded
4 cloves garlic

250g long grain rice
1 x tin black beans, drained and rinsed

Red pepper, chopped
cos lettuce, shredded
1/4 red onion, chopped
Small bunch fresh coriander, chopped
1 punnet cress

1x250g pot natural yoghurt
a few sprigs fresh coriander
1 lime, half zested and then all the juice

Preheat the oven to 200C and put a frying pan on a medium to high heat. Halve each chicken breast, leaving them joined at the top of the breast. Brush with oil, season and place in a hot pan, skin side down.

Meanwhile, place all the sauce ingredients in a processor and whizz to a smooth paste, add some olive oil if necessary.

Turn the chicken over. Pour the jerk sauce into an oven dish, then place the chicken pieces on top, skin side up. Drizzle over 1 tbsp honey and scatter with rosemary and thyme sprigs. Put into the oven for 15 minutes.

Cook 250g long grain rice in 600ml stock, with the black beans, as per the packet instructions.

Make the salad by tossing the ingredients together, then mix the yoghurt dressing and sprinkle over the salad.

Pairs Well With


Another brilliant Jamie Oliver inspired recipe - a great quick supper

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