Reggae Reggae Jerk Chicken

Jerk chicken is one of the Caribbean's most famous dishes. Levi's version has sweet and spicy jerk chicken served with a fragrant coconut rice 'n' peas' - the peas are actually red kidney beans. A perfect dish for sharing with friends and family.

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Ingredients

Levi Roots reggae reggae jerk bbq sauce 290 g
chicken drumsticks 1 kg
mixed chillies 40 g (chopped)
coconut milk 400 g
red kidney beans 400 g
lime 2 (wedges)
spring onions 3 (sliced)
fresh thyme 1 handful (leaves picked)
basmati rice 240 g
plain flour 1 tbsp
garlic cloves 1 (chopped)
olive oil 2 tbsp

Method

In a bowl, add the chicken, Levi Roots Reggae Reggae Sauce, plain flour and oil and mix well to marinate the chicken. Leave to marinate in the fridge for 30 minutes (or longer if you have time).
Preheat the oven to 200°C/180°C fan/gas mark 6.
Place the marinated chicken on a baking tray (keep the left over marinade and use it for basting the chicken after 15 minutes). Cook in the oven for 25 - 30 minutes or until the chicken is cooked, remembering to baste with the remaining marinade halfway through.
For the rice 'n' peas, rinse the rice in a sieve until the water runs clear. Lightly smash 1 of the spring onions with the side of a knife. Finely chop the garlic and fresh chillies.
Add the kidney beans (including the liquid from the can), 125ml of water per serving and the coconut milk to a large saucepan, along with the smashed spring onion.
Add the chilli, garlic, thyme leaves and a pinch of salt. Stir and bring to the boil. When it reaches a boil, add the rice, stir and reduce the heat to low. Cook for 15 minutes with the lid on, or until the rice has absorbed all of the liquid. Turn off the heat and leave to stand with the lid on for 10 minutes.
Meanwhile, cut the limes into wedges and thinly slice the remaining spring onions.
Serve the Reggae Reggae chicken with the rice 'n' peas' and lime wedges, garnished with spring onions.
This recipe is traditionally made with a Scotch Bonnet Chilli. We have given a mixed chilli quantity because of possible sourcing issues. If you would like a truly authentic Caribbean flavour, just substitute 1 Scotch Bonnet Chilli per 4 portions.

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Reggae Reggae Jerk Chicken

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Ingredients

Method

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