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Jerk chicken with rice, peas and fried plantain
Fruit and vegetables
2
spring onions
, finely chopped
1
garlic
clove, peeled and crushed
1 sprig fresh
thyme
1 green bird's-eye chilli (or ½ Scotch bonnet
pepper
)
1 large ripe
plantain
, skin removed, cut on the diagonal into slices 2cm/¾in thick
½ small
red onion
, peeled and finely chopped
½-1 red
chilli
, finely chopped
½ small ripe
pineapple
, peeled and finely chopped
½
lime
, juice only
2.5cm/1in piece fresh
ginger
, grated (optional)
1 tbsp chopped
fresh coriander
1 tbsp chopped fresh
mint
Tins, packets and jars
100ml/3½fl oz light
coconut milk
100g/3½oz
basmati rice
½ x 410g/14oz can
kidney beans
(do not drain)
2 tbsp mild
jerk seasoning
2-3 tbsp tomato
ketchup
(or barbecue sauce)
Cooking ingredients
½tsp
salt
1 tbsp
soy sauce
1 tbsp clear
honey
2 tbsp
vegetable oil
1-2 tbsp
vegetable oil
½-1 tbsp
sugar
Dairy, eggs and chilled
25g/1oz
butter
30g/1½oz
butter
Meat, fish and poultry
2 boneless
chicken breasts
, skin on
Other
310ml/11fl oz boiling water
Back to recipe
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