Jerk Chicken

Well, I'm becoming quite a fan of Jamie Oliver's. Here is another one of his great recipes that we had last night. It's considered a '30 minute meal' too which is even better.


Chicken
- 1 pack of chicken pieces (drumsticks, thighs, breasts) with skin on
- splash of olive oil
- salt and pepper to season
- a few sprigs of fresh thyme
- 1 teaspoon dried rosemary
- 2 bay leaves

Jerk Sauce
- 2 spring onions
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 4 tablespoons rum
- 2 tablespoons white wine vinegar
- squirt of ketchup (approx 1 big tablespoon)
- 1 red chilli deseeded (I used about 1/4th and it was still a little spicy)
- 2 cloves of garlic
- 1 tablespoon runny honey

Rice and Beans
- 2 spring onions - chopped
- splash of olive oil
- 1 cinnamon stick
- 120g long-grain rice
- 1 pint chicken stock
- 1 x 400g carton of black beans - drained

1. Open the pack of chicken and splash olive oil, rosemary, salt and pepper over them and mix in to the chicken and grill the chicken pieces on a griddle pan or a frying pan, approx 5 minutes each side.

2. Throw all the jerk sauce ingredients into a blender and blitz it up.

3. Put the chicken pieces in an oven proof dish and pour the jerk sauce over them. Wedge the thyme and bays in and around the chicken pieces. Throw this into the oven (GM5/200*C )for 25-30 minutes until cooked.

4. Meanwhile fry up the spring onions and cinnamon stick in the olive oil, add the rice, beans and stock and cover and cook for 8 minutes before you check it. After 8 mins if the rice is still a bit hard, add some more stock and cover until the rice is soft.