Slow Cooked Branston Jerk Chicken

Made with
Smooth Pickle
Serves
4

Ingredients

For the chicken

  • 8 skinless boneless chicken thighs
  • 2 medium red onions, cut into wedges
  • 2 peppers, cut into wedges
  • 1½tbsp jerk spice mix
  • 3tbsp Branston Smooth Pickle
  • 1 lime, sliced, plus wedges to serve
  • 200g cherry tomatoes

For the rice and beans

  • 200g long grain rice
  • 300ml water
  • A large bunch of fresh coriander, chopped
  • 100ml coconut milk
  • 200g kidney beans
  • 1 garlic clove, chopped
  • 1tsp ginger, grated
  • ½tsp thyme
  • ½tsp unsalted butter
  • ½ onion diced
  • ½tsp black pepper

Method

Method for the chicken

  • 1. Heat the oven to Mark 4/180C. In a bowl, mix the chicken with the jerk spice mix.
  • 2. Scatter the onions and peppers in a large baking dish and then tuck the chicken amongst the vegetables. Bake for 45 minutes, giving the dish a little shake halfway through cooking.
  • 3. Brush Branston Smooth Pickle over the chicken and add the tomatoes to the dish. Cook for a further 15 minutes to glaze.

Method for the rice and beans

  • 1. While the chicken is cooking, heat the butter in a saucepan for the rice. Add the onion, garlic and ginger and sauté for 5 minutes.
  • 2. Add the rice, water and coconut milk and bring the mixture to boil, reduce the heat and simmer, cover for 8 minutes.
  • 3. Add the kidney beans and cook for another 5 minutes.
  • 4. Add the thyme, coriander and black pepper and cook for another 3-5 minutes or until the liquid is absorbed.
  • 5. Serve with the chicken and extra lime wedges.