A simple, filling meal with a summery twist of Caribbean flavours! I love a tray-bake, make it as a big batch, put it in the oven and let all of the ingredients mingle. Better yet you can easily make enough to either freeze or halve the next day, so you can sit back and know that lunch tomorrow is a real treat. Rice is especially good for soaking up the depth of the stock with all the jerk-style seasonings and sweetness of the fresh mango, much like an Indian Biriyani-style dish. Try with a foil covering for half the cooking time, then remove and turn up the heat for crispy, caramelised chicken drumsticks and fluffy rice for serving.
To add another depth of flavour (and make this even more filling!) try using a little over half the amount of stock and adding 200ml/half a can of coconut milk with a dash of extra seasoning. A real creamy indulgence.
- 3 spring onions
- 1 large red onion
- 1 tbsp fresh or dried coriander
- 3 garlic cloves
- 1 heaped tsp ground ginger
- 1 green chilli e.g. jalapeño
- zest and juice 1 lime, plus 1 lime cut into wedges to serve
- 1.5 tbsp jerk seasoning
- 8 – 10 chicken drumsticks
- 300g long grain rice
- (optional) 400g can kidney beans, haricots or chickpeas
- 500ml chicken stock
- 1 ripe mango, in chunks
- 1 tsp liquid seasoning
- 2 tbsp sweet chilli sauce or mango chutney (depending on your spice preference!)
- Drizzle of Caribbean/BBQ seasoning sauce
First off, make the marinade to ensure your chicken is tasty and succulent! Chop the garlic, red onion and chilli and place in a large mixing bowl with the coriander, lime zest and juice, jerk seasoning, ginger and mix well to form a loose marinade. Add the chicken drumsticks, stir well to coat both the meat and the onion and leave to marinate for at least 1 hr or 2, but up to a day.
Just over an hour before serving, preheat oven to 180C/160C fan/gas 4. Find a large, deep roasting tin and tip in the rice. Remove the chicken from the marinade and set aside for later on. Mix the stock into the marinade in the bowl and stir well. Pour the stock over the rice (and beans or chickpeas if using), then put the chicken drumsticks and half the mango pieces on top. Cover the tray tightly with foil and bake for 30 mins.
Remove the tray from the oven (be careful of any spillages!) and take off the foil wrapper. Turn the oven up to 220C/200C fan/gas 7. Spoon the sweet chilli/ mango chutney over the drumsticks, along with a drizzle of BBQ sauce and return to the oven, uncovered, for 35-40 mins, to brown the chicken pieces and allow the rice to absorb all the liquid. Before serving, fluff up the rice a little with a fork and add the rest of the mango chunks, lime wedges and a scattering of herbs.