Jerk Chicken and Coconut Rice with Mango Salsa
Recipe by Jax Hamilton
Preparation Time: 25 Minutes
Cooking Time: 25 Minutes
5 spring onions, chopped
1/4 cup Homebrand brown sugar
4 cloves of garlic
4 Scotch Bonnet peppers or green chillies
1/4 cup allspice
1 tbsp black pepper
1/2 tsp nutmeg
1/4 tsp cinnamon
lime juice to taste
8 chicken thighs, skin on, boneless
1 cup tinned black beans
6 garlic cloves
1 sprig thyme
250ml Homebrand coconut cream
1 cup Sunrice basmati rice
1 ripe fresh mango or tin of firm mango
1 red chilli
1 spring onion
1 lime, juiced
1. Preheat oven onto 180C. Place all jerk seasoning ingredients
in blender, except for chicken, salt and lemon juice and pulse
until smooth. Taste, and season with salt and lime juice. Spread
chicken thighs with a good measure of jerk seasoning. Fold the
thighs over and secure with a skewer.
2.Place one cup of water in a saucepan with black beans, add garlic and thyme and bring to a simmer. Once the beans have simmered for two minutes, add Homebrand coconut cream and Sunrice basmati rice. Turn the heat down, cover and cook for 20 minutes until liquid is absorbed and rice is cooked.
3. Heat a large frying pan over medium-high heat and add a little Lupi olive oil. Pan fry the chicken, skin side down until golden. Turn, then place in the oven for 20 minutes.
4. To make the salsa, remove skin from mango and slice off 1/2cm slices of flesh then dice. Remove seeds from red chili, slice into small strips and dice. Slice small strips from spring onions and add both to the mango. Season with lime juice, salt and pepper.
5. To serve, place rice and beans into a greased ramekin, push down, then turn out onto a serving plate. Remove the skewers from the chicken and slice each thigh in half. Place four pieces of chicken on each plate and drizzle around the sauce from the pan. Top the chicken with mango salsa.
Please note - this recipe is untested in the MasterChef