Day 37 - Jerk Chicken with Rice & Peas.

JERK CHICKEN WITH RICE & PEAS

Serves: 2

Prep Time: 25 Minutes + Marinating Time

Cooking Time: 45 Minutes

2 Chicken Breasts or 4 Chicken Thighs
5 Spring Onions
Thumb Sized Piece of Ginger
3 Garlic Cloves
1 Small Onion
2 Red Chilli Peppers
1 Lime
2 tbsp of Soy Sauce
2 tbsp of Vegetable Oil
3 tbsp of Brown Sugar
1 tbsp of Ground Allspice
200g of Basmati Rice
100g of Peas

• To make the jerk marinade, in a food processor (bowl blade) combine the spring onions, ginger, garlic cloves, onion, chilli peppers, lime juice, soy sauce, oil, sugar and ground allspice with a pinch of salt, and blend until it's a puree.
• Make slashes in the chicken and if you're using breast - bash it out a bit. Pour the marinade over the chicken and rub them together. Cover and leave to marinade for a few hours or overnight.
• Preheat the oven to 180 degrees. Put the chicken and the marinade into a roasting tin and cook for 45 minutes until tender and cooked through.
• Whilst the chicken is cooking, put salted water in a pan on medium to high heat. Once boiling, add the rice and the peas, cook for 15 minutes until the rice is soft and fluffy.
• Serve the jerk chicken on top of the rice with some hot sauce if you'd like.