Jamaican Jerk Chicken with Mango Salad

Jamaican Jerk Chicken, Rice and Peas served with a Spicy Mango Salad

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Serves 3

Ingredients

Marinated Chicken

2 tbsp Jerk seasoning

6 chicken thighs

1 heaped tsp dark brown sugar

1  tsp ginger paste

2 tsp soy sauce

zest and juice of 1 lime

1 tsp chili flakes

1 tsp vegetable oil

 

Rice and Peas

1/2 tin of red kidney beans

150g brown rice

1/2 vegetable stock cube

Chopped coriander to serve

 

Mango Salad

1/2 ripe mango

handful chopped coriander

peppery mixed salad leaves

2 tbsp lime juice

salt and pepper

sprinkle of chili flakes

 

Method

Grab out a large mixing bowl and add in all of the dry marinade ingredients, stirring thoroughly to combine. Next, add the oil, sauce and juice to create a paste, then spread over the chicken making sure to cover all of it. Place in the fridge for at least a few hours to get those flavours mingling!

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About half an hour before you plan to serve, remove the chicken from the fridge and preheat the oven to 180C/160C fan. Measure out the rice, wash then add to a pan. Cook according to packet instructions, adding the stock cube to the water to flavour the rice.

Place the chicken in a roasting tin and spoon over the remaining marinade. Place in the oven for 45 minutes, until juicy and tender, whack up the heat or put under the grill towards the end if you fancy a crispy skin.

By this point the rice should be fluffy and al dente. Drain off the cooking stock, stir in kidney beans and sprinkle with coriander leaves to serve.

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The mango salad is quick and easy so leave this for last so it’s super fresh. Cube the mango (I loooove the method seen below, life = changed), finely chop coriander and mix with the lime and seasonings then sprinkle with chili flakes.

Slice the chicken and serve on a bed of rice drizzled with chicken juices alongside fresh salad. Don’t forget the chili sauce for a tasty kick!!

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