8 chicken thighs, about 1 kg (2 lb) in total
3 tablespoons Jerk Marinade
2 tablespoons sunflower oil
2 large onions, chopped
2 garlic cloves, finely chopped
400 ml (14 fl oz) can full-fat coconut milk
300 ml (2 pint) chicken stock
410 g (13½ oz) can red kidney beans, drained
200 g (7 oz) easy-cook white long-grain rice
125 g (4 oz) frozen peas
salt and pepper
lime wedges
coriander sprigs


1.Preheat the slow cooker if necessary, Remove the skin from the chicken thighs, slash each thigh 2-3 times and rub with the jerk marinade.
2.Heat 1 tablespoon of the oil in a large frving pan, add the chicken and fry over a high hcat until browned on both sides,
3.Lift out with a slotted spoon and transfer to a plate. Add the remaining oil, the onions and garlic, reduce the heat and fry for 5 minutes or until softened and lightly browned.
4.Pour in the coconut milk and stock, season to taste and bring to the boil.
5.Transfer half the mixture too the slow cooker pot, add half the chicken pieces, all the beans and then the remaining chicken, onions and coconut mixture.
6.Cover and cook on low for 6-8 hours until the chicken is tender and cooked through.
7.Stir in the rice, replace the lid and cook on high for 45 minutes. Add the frozen peas (no need to thaw) and cook for a further 15 minutes.
8.Spoon on to plates and serve garnished with lime wedges and coriander sprigs.
9.FOR JERK MARINADE, halve 1-2 Scotch bonnet chillies, depending on their size, discard the seeds and chop finely.
10.Put in a sterilized screw-top jar with 1 tablespoon finely chopped thyme leaves, 1 teaspoon each ground allspice and cinnamon, ½ teaspoon grated nutmeg, 2 teaspoon salt, 2 teaspoon ground black pepper, 3 teaspoons brown sugar, 2 tablespoons sunflower oil and 4 tablespoons cider vinegar.
11. Add the lid and shake to mix. Use 3 tablespoons of the marinade and store the remainder in the refrigerator for up to 2 weeks.

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