Jamaican jerk chicken with charred pineapple, rice and peas
- 4 chicken breasts
- 2 tablespoons Caribbean jerk rub
- 2 tablespoons maple syrup
- 1 teaspoon thyme
- 1 teaspoon ground bay
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ - 1 habanero chilli (optional – to be added if liked really hot!)
- 1 teaspoon chipotle
- 5 spring onions (roughly chopped)
- ½ red onion (roughly chopped)
- 4 cloves garlic (peeled and chopped)
- 25g fresh ginger (peeled and chopped)
- 3 tablespoons sunflower oil
- Juice of 2 limes
- 2 tablespoons dark rum (optional)
- ½ fresh pineapple (or a pack of pre-segmented fresh pineapple)
- 1 teaspoon dark soy sauce
- 1 teaspoon brown sugar
- 280g basmati rice
- Large handful of frozen peas
How to make
Place Caribbean jerk rub, maple syrup, 1 teaspoon thyme, ground bay, ground cinnamon, ½ teaspoon salt, habanero chilli (optional), chipotle, spring onions, onion, garlic, fresh ginger, 2 tablespoons sunflower oil, juice of 1 ½ limes and 1 tablespoon dark rum (optional) in a large jug and combine thoroughly into a thick paste using a stick blender.
Place the chicken breasts in a suitable bowl or dish and cover with the marinade. Mix to ensure the chicken is thoroughly coated. Cover and place in the fridge to marinate for a minimum of 1 hour. However, the longer you can leave it the better it will taste!
Rinse 280g of basmati rice in a sieve under cold water and place in a bowl of cold water to soak.
Pre-heat the oven to 190°C, 375°F, Gas 5
Place the chicken in a roasting tin. Spoon a few tablespoons of the marinade mixture over the chicken before cooking and use this to baste the chicken as it roasts. Cook for approximately 40-45 minutes until fully cooked and the juices run clear. The chicken will become quite dark in places whilst cooking. This is quite normal but if you wish to prevent some of the browning, cover the tin with foil for the first 25 minutes of cooking.
Place 400ml of cold water in a medium pan with a tight fitting lid and bring to the boil. While this happens prepare the salsa.
To the pan of boiling water add a good pinch of salt. Drain the soaked rice and add to the pan. Return to the boil for a moment then reduce to a very low heat. Add the peas and stir everything together once. Put the lid on and leave to cook without removing the lid or stirring for 20-25 minutes. Once the liquid has all been absorbed the rice will be cooked. Remove from the heat and set aside with the lid still on.
Using a sharp knife carefully peel, core and slice the pineapple into wedges, if using unprepared fresh pineapple.
Mix 1 tablespoon of rum (optional), the juice of ½ lime, soy sauce and sugar in a small bowl. Add the pineapple wedges and mix thoroughly. Remove the wedges from this mixture, rub with a little sunflower oil and place on a hot griddle, in a frying pan or on the barbeque to lightly char. Turn regularly to ensure all sides are nicely browned. Set aside ready to serve (can be kept warm or served at room temperature).
Remove the chicken from the oven and check it is thoroughly cooked. Cover with foil and set aside to serve.
Loosen the rice with a fork and divide between 4 plates. Place a chicken breast on each plate and drizzle with the remaining cooking juices. Add some charred pineapple and a large spoonful of the pepper salsa.