Caribbean Jerk Chicken with Coconut Rice

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This Caribbean Jerk Chicken and Rice dish is full of sweet and spicy flavours that make it an excellent warming dish. Definitely one to indulge after a long day

Our kit costs £1.00 and serves 4-6, and you can check out the recipe here

What's in the kit?

A blend of spices premeasured for the jerk marinade. These include cinnamon, black pepper, allspice, thyme, ground green cardamom and ginger. It will also include a recipe card, telling you exactly how to make this dish.

What do I need?

Jerk marinade:
Spring onions (6)
Garlic cloves (6)
Red chillies (3-4)
Brown sugar (1 tbsp)
Salt (0.5 tsp)
Soy sauce (2 tbsp)
Lime (1, cut wedges)

Jerk chicken & rice:
Chicken thighs (6) (you can use breasts if you prefer, we'd recommend using 4)
Oil / butter (3 tbsp)
Sweet peppers (10-12)
Lime (1, wedges)
Rice ( 200 g)
Black beans (1 x 400g tin, drained)
Coconut milk (400 ml)
Chicken stock (150ml)
Salt (to taste)

A hand held blender



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