My recipe for Jerk Chicken with Rice and Peas went down a storm at Huw and Christine's Caribbean Buffet in aid of Zoe's Place, Baby Hospice. Dish inspired when Levi Roots visited Carden a few months ago.

Jerk Chicken

1 dessert spoon Allspice Seasoning
1 dessert spoon Dark Brown Sugar
½ teaspoon Chili Powder
2 dessert spoons Honey
½ dessert spoon Black Pepper
2 dessert spoons soy sauce
1 dessert spoon Sherry Vinegar
1 teaspoon Salt
2 cloves chopped Garlic
1” of chopped Ginger
2 dessert spoons chopped Parsley
2 dessert spoons chopped Coriander
100 mls of Ground Nut Oil
4 Chicken Thighs
4 Chicken Drumsticks

Mix all the ingredients together and rub into the Chicken. Cover with cling film and leave in the fridge over night.

Next day roast at 180°c for 45 mins or until a core temperature of 70° is reached.

I like to finish the chicken on a BBQ to crisp up the skin.

Serve with Rice and Peas.

Rice & Peas

200grms Tilda Easy Cook Basmati Rice
150mls Chicken Stock
75mls Coconut Milk
½ Onion Finely Chopped
1 Clove of Garlic Crushed
½ “ Ginger grated
100grms Frozen Peas
250grms Cooked kidney Beans
20grms Butter
Salt
Pepper
1 spring Onion Chopped

Melt the butter in a heavy based pan with a tight fitting lid.

Add the onion, garlic and ginger and cook until soft.

Add the rice and cook for a further 1 minute.

Add the hot stock and the coconut milk.

Cover the pan with a lid and cook in the oven at 180° for 10 minutes.

Remove from the oven and add the beans and peas.

Return to the oven and cook for a further 5 minutes.

When cooked, season with salt and pepper and sprinkle with the chopped spring onion.