This is the best recipe ever. No seriously, it is.
Jerk Chicken – yum! It’s got quite a bight to it, and you can make it hotter by adding more seasoning. I tend to make it slightly hotter as that’s how my husband likes it and I have some (ok, lots of) soured cream or creme fraiche on the side to stop my mouth from burning. I buy the seasoning below from Tesco (it’s a paste, rather than a mix of dry spices)
Here’s how it goes:
Place 600g of roughly chopped chicken thighs in a bowl with a tablespoon of Jerk spice mix, 2 teaspoons of olive oil and some salt and pepper. Toss well to coat.
Heat 1 1/2 tablespoons of oil in a large pan or casserole dish and over a medium/high heat cook the chicken in batches until browned all over.
Reduce the heat to low and add a chopped onion, 2 chopped cloves of garlic and zest of 1/2 a lemon. Cook for 5 minutes.
Add 1 1/4 cups of long grain rice and stir well to coat the grains, then pour in 500ml of chicken stock (I use OXO reduced salt).
Bring to the boil and reduce the heat to low. Cover and simmer for 15 minutes or until the rice is cooked.
Remove from heat and add 1 cup of thawed frozen peas, the juice from the 1/2 lemon you used for the zest and 2 tablespoons of flat-leaf parsley.
Cover and set aside for 5 minutes until the peas have warmed through
serves 4 people