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Green chicken, coconut rice and peas
Fruit and vegetables
1
garlic
clove, roughly chopped
1
spring onion
, bulb discarded, chopped
2 sprigs
coriander
, chopped
1 sprig
parsley
, chopped
1 sprig
thyme
, leaves only
½
lime
, juice only
3
garlic
cloves, chopped
3 sprigs
coriander
, stem and leaves
1 large
onion
, roughly chopped
2
garlic
cloves, crushed
2 sprigs
thyme
2 tbsp micro
coriander
Tins, packets and jars
250g/9oz basmati, or long grain white
rice
200ml/7fl oz
coconut milk
400ml/14fl oz
chicken stock
400g/14oz
kidney beans
, drained
2 tbsp red
amaranth
Cooking ingredients
salt and freshly ground
black pepper
50ml/2fl oz white
vinegar
2 tsp
caster sugar
4 tbsp
vegetable oil
½ tsp ground
allspice
salt and freshly ground
black pepper
Meat, fish and poultry
4
chicken legs
(bone-in, skin-on)
marinated
chicken
(from above)
Other
dash hot pepper sauce (scotch bonnet-based)
2 scotch bonnet peppers, seeds removed and chopped
1 scotch bonnet, unpierced and unbruised
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