Caribbean jerk chicken with coconut rice

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Recipe kit comes in home compostable, plant-based packaging.

This Caribbean Jerk Chicken and Rice dish is full of sweet and spicy flavours that make it an excellent warming dish. It also look brilliant and colourful on the plate- perfect for impressing guests. Our kit serves 4.

You can view this recipe by clicking here.

In the kit:

A spice mix ready to cook your jerk chicken, including black pepper, allspice, thyme, ground cinnamon, ground green cardamom and ground ginger.

You will need:

Jerk marinade:
Spring onions (6)
Garlic cloves (6, peeled)
Red chillies (3-4)
Brown sugar (1 tbsp)
Salt (½ tsp)
Soy sauce (2 tbsp)
Lime (1, juiced)

A handheld blender

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

We source many of our spices from Soil Associate Organic Certified producers and are working towards certification ourselves.




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