Jerk Chicken

Inspired by my fruit laden scotch bonnet plant I've decided to go all Caribbean today, so Jerk Chicken with Rice and Peas is on the menu. I'm using Levi Roots' recipe for the jerk seasoning but ready made seasoning makes a good shortcut.   Rice & peas is a traditional Caribbean dish of rice and beans cooked in coconut milk and water with garlic, thyme, allspice and spring onions.  So, no peas involved whatsoever.

Ingredients

2 tbsp jerk seasoning

4 tbsp coconut cream

1 Scotch Bonnet chilli,with or without seeds and chopped (kitchen gloves are a good idea) 

2 spring onions, finely chopped

8 thyme sprigs, leaves picked, plus extra to serve

2 garlic cloves, crushed

1 tbsp grated ginger

Zest and juice 1 lime

8 chicken thighs, skin on and bone in

Rice & peas, to serve. 

Method 

Heat oven to 200C. With a stick blender or in the small bowl of a food processor, whizz together the jerk seasoning, coconut cream, chilli, spring onions, thyme, garlic and ginger. Stir in the lime zest and juice, and season to taste.

Slash the chicken thighs down to the bone a couple of times, then smear over the jerk paste. Roast in the oven for 45-50 mins until golden brown and cooked through. Sprinkle over more thyme and serve with rice & peas.

Recipe from Good Food magazine and Levi's, Grill it with Levi. 

Levi's basic jerk rub

3 tbsp black peppercorns

1 1/2 tbsp all spice berries

2 tbsp coriander seeds

2 teasp grated nutmeg

3 teasp dried thyme

1/2 teasp salt

1 - 2 teasp chilli powder, optional.

Put everything except the salt and chilli powder into a spice grinder.  Grind to a medium texture.  Transfer to a small bowl and mix in the salt and chilli powder, to taste.