Jerk chicken thighs
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
Chicken thighs are super cheap and full of flavour, coat with a jerk spice paste for a flavour sensation.
By Levi Roots
From Ready Steady Cook
Ingredients
For the jerk chicken
- 2 cloves garlic, roughly chopped
- 2cm/1 inch piece fresh root ginger, roughly chopped
- 1 yellow scotch bonnet chilli, chopped or 1 tsp dried chilli flakes
- 1 tbsp chopped fresh thyme leaves
- 1 tsp coriander seeds or ½ tsp ground coriander
- 2 cloves, or a pinch of ground cloves
- ½ tsp ground mixed spice
- 1 tsp curry powder
- salt and freshly ground black pepper
- 2 tbsp vegetable oil
- 2 boneless chicken thighs
- 25g/1oz butter
- lemon wedge, to serve
For the rice
Method
For the jerk chicken, put all the chicken ingredients except the chicken thighs and butter in a food processor and pulse to a rough paste. Rub the paste all over the chicken thighs.
Heat the butter in a frying pan until frothing, then fry the chicken thighs for 7-8 minutes on both sides, or until golden-brown and cooked through. (The juices will run clear when the chicken is pierced in the thickest part with a skewer.)
For the rice, put the rice in a saucepan and cover with double the amount of boiling water. Boil for 7-8 minutes, then add the peppers. Cook for a further 2-3 minutes, or until all the liquid is absorbed and the rice is tender. Fluff up the rice with a fork.
To serve, spoon the rice and peppers onto a serving plate and place the fried chicken thighs on the side. Garnish with the lemon wedge and serve.
