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Baked Jerk Chicken with Coconut Rice and Fried Sweet Plantains Recipe

Name: Baked Jerk Chicken with Coconut Rice and Fried Sweet Plantains
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Chicken Thighs; 150 g Dry Kidney Beans, soaked overnight; 1 Large Yellow Onion, chopped; 3 Spring Onions, chopped; 5 Sprigs of Thyme; 60 ml Water; 2 Scotch Bonnet Peppers, chopped; 8 Cloves of Garlic, peeled; 350 ml Coconut Milk; 80 g Creamed Coconut; 500 g Basmati Rice; 1 Tsp Pimento Seeds; 2 Tsp Jerk Seasoning; 2 Tbsp Brown Sugar; 1/2 Tsp Ground Cinnamon; 1 Tbsp White Wine Vinegar; 1 Tbsp Soy Sauce; 1 Lemon; 2 Ripe Plantains, sliced; Vegetable Oil for frying

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This dish is a tasty chicken meal with spicy flavors and sweet sides. Chicken is marinated in jerk spices and baked. Rice is cooked with coconut and beans. Sweet plantains are fried until golden.

Ingredients

4 Chicken Thighs

150 g Dry Kidney Beans, soaked overnight

1 Large Yellow Onion, chopped

3 Spring Onions, chopped

5 Sprigs of Thyme

60 ml Water

2 Scotch Bonnet Peppers, chopped

8 Cloves of Garlic, peeled

350 ml Coconut Milk

80 g Creamed Coconut

500 g Basmati Rice

1 Tsp Pimento Seeds

2 Tsp Jerk Seasoning

2 Tbsp Brown Sugar

1/2 Tsp Ground Cinnamon

1 Tbsp White Wine Vinegar

1 Tbsp Soy Sauce

1 Lemon

2 Ripe Plantains, sliced

Vegetable Oil for frying

Method

Preheat the oven to 180°C (356°F).

For the marinade, blend together half the chopped onion, 4 garlic cloves, 1 tsp pimento seeds, 3 sprigs of thyme, 2 spring onions, a pinch of black pepper, ground cinnamon, 1 tbsp brown sugar, a pinch of salt, white wine vinegar, juice of half a lemon, 1 chopped scotch bonnet pepper, soy sauce, and 60 ml water.

Rub the jerk seasoning and half of the marinade onto the chicken thighs. Let it marinate for at least 1 hour, or overnight for best flavor.

Place the marinated chicken thighs on a baking tray and bake for 45 minutes, or until fully cooked.

While the chicken is baking, rinse the soaked kidney beans and add them to a pot with the remaining onion, 1 spring onion, the rest of the thyme, 4 garlic cloves, coconut milk, creamed coconut, and the remaining scotch bonnet pepper. Bring to a boil.

Add the rice to the pot, stir well, and reduce heat to a simmer. Cover and cook for 20 minutes, or until the rice is fluffy and the liquid is absorbed.

Heat vegetable oil in a frying pan over medium heat and fry the plantain slices until they are golden brown on both sides.

Serve the baked jerk chicken with a side of coconut rice and fried plantains. Garnish with a wedge of lemon.

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