KNEE JERK REACTION : JERK CHICKEN, RICE & PEAS, PLANTAIN & CREAMY COLESLAW
Last weekend had me feeling the Caribbean vibe. I wanted to do a dish with classic flavours, so it was a 'knee jerk reaction' to pick jerk chicken, rice & peas, plantain & a creamy coleslaw.
With my simple homemade jerk sauce & quick and easy gravy, you'll have a complete exotic dinner with all the sides.
INGREDIENTS
JERK SAUCE
5 cloves garlic
1 bunch scallions
1 lime
1 scotch bonnet pepper (remove seeds if you prefer a mild sauce)
1/4 cup white vinegar
1/4 cup dark brown sugar
2 tbsp soy sauce
2 tbsp ketchup
2 tbsp fresh thyme (chopped)
2 tbsp allspice
1 tbsp black peppercorns
1 tbsp ground cinnamon
JERK CHICKEN
4 chicken leg & breast attached (skin on)
1 tomato
1 onion
1 plantain
1/2 cup chicken broth
1 tbsp white wine
1 tbsp fresh thyme (chopped)
RICE & PEAS
1 can red kidney beans
1 cup white rice
1 cup coconut milk
1 cup coconut water
1 tbsp chopped chives
CREAMY COLESLAW
1/4 cabbage
2 tbsp shredded purple cabbage
2 tbsp shredded carrots
2 tbsp mayo
2 tbsp white vinegar
1 tbsp lemon juice
BAKED PINEAPPLE
1/2 pineapple (sliced)
1 tbsp cinnamon
1/2 tbsp brown sugar
METHOD
In a blender, blend all ingredients for jerk sauce. Blend until smooth.
Coat jerk sauce on chicken & place in a roasting pan. Bake at 375 degrees for one hour. Flip half way. Half way through, add chopped plantain to pan & bake.
Remove chicken & plantain from pan & set aside. Place roasting pan on oven. Cook down chopped tomatoes & onions. Deglaze the pan with chicken broth & white wine. This intensifies flavours with the natural juices to create a gravy. Add chopped thyme.
Boil rice, red kidney beans, coconut milk & coconut water to a boil. Cover & simmer until rice is fluffy. Garnish with chopped chives.
Shred cabbage, purple cabbage & carrots. Mix with mayo, white vinegar & lemon juice.
Coat pineapple with cinnamon & brown sugar. Bake pineapple at 350 degrees for 10 minutes.
XO
Kiran
