3 tbsp Jerk Seasoning
2 tbsp soy sauce
6 tbsp tomato sauce
4 tbsp honey
6 chicken leg/thigh joints
2 tbsp vegetable oil for cooking
Mix the marinade ingredients together until smooth.
Remove any loose excess skin from the chicken joints. Using a sharp knife cut slits along the chicken joint so the marinade can flavour all of the meat.
Place the chicken in a zip lock bag or bowl with the marinade. Ensure the meat is completely covered and rub it into all of the chicken.
Leave for 20 minutes at least or overnight in the fridge.
Preheat the oven to 200C.Coat the base of a roasting tin with the vegetable oil. Place the chicken in and pour over any excess marinade.
Cook for 30-40 minutes until the chicken is thoroughly cooked.
rice & peas
2 cups of basmati or long grain rice
4 cups water
1 tin red kidney beans, drained
1 bunch fresh coriander, chopped
1-2 tbsp solid coconut oil (optional)
1 red chili, deseeded and sliced diagonally
Rinse the rice in a sieve under running water several times to remove any excess starch.
Place the rice and water into a saucepan. Cover. Bring to the boil and simmer until the water is nearly evaporated.
Fold in the drained kidney beans, salt and pepper and leave to steam for another five minutes.
Remove from the heat, carefully fold in the coriander and coconut oil if using. Place in a large serving dish and scatter over the sliced chili. Place the chicken portions on top and serve.